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2022-03-10
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The bold use of ingredients gives a new tasting experience. The toast of the ocean uses the sourdough brioche as the base. I believe it’s the chestnut and peanut sauce that gives a lot of sweetness to it. On top of it, there’re sea urchin, dried squid, mint leaf and salmon role. Serving together comes with both sweet and sour, and a bit of freshness.The whole new world is more of my thing as a meat lover than a dessert lover. There’re generous amount of beef tenderloin piled up on top of the bag
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The toast of the ocean uses the sourdough brioche as the base. I believe it’s the chestnut and peanut sauce that gives a lot of sweetness to it. On top of it, there’re sea urchin, dried squid, mint leaf and salmon role. Serving together comes with both sweet and sour, and a bit of freshness.
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The whole new world is more of my thing as a meat lover than a dessert lover. There’re generous amount of beef tenderloin piled up on top of the baguette. It finishes up with some creamy sauce and satay sauce which is very special. Rarely would one dip the beef in satay sauce for sure!
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