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2022-11-06
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Typically, Japanese food lovers love Autumn a lot since the seafoods are getting fatty and many delicious ingredients are finally in season. But it’s also legit in many other cuisines, like MONO where provides you a window to glimpse the Latin American cuisine 👀𝗜𝗻𝗳𝗹𝗮𝗱𝗶𝘁𝗮 / 𝗞𝗶𝗻𝗴 𝗖𝗿𝗮𝗯 / 𝗣𝘂𝗺𝗽𝗸𝗶𝗻Love the crispy inflatida filled with pumpkin and king crab meat. The inflatida was so corny that went well with the filling. A great bite to kick off the Latin American meal 😉𝗖𝗼𝗹𝗼𝗺𝗯𝗶𝗮𝗻 𝗖𝘂𝗯𝗶𝗼 / 𝗖𝗿𝗲𝗮𝗺 𝗙𝗿𝗲𝘀𝗰𝗮
Typically, Japanese food lovers love Autumn a lot since the seafoods are getting fatty and many delicious ingredients are finally in season. But it’s also legit in many other cuisines, like MONO where provides you a window to glimpse the Latin American cuisine 👀
𝗜𝗻𝗳𝗹𝗮𝗱𝗶𝘁𝗮 / 𝗞𝗶𝗻𝗴 𝗖𝗿𝗮𝗯 / 𝗣𝘂𝗺𝗽𝗸𝗶𝗻
Love the crispy inflatida filled with pumpkin and king crab meat. The inflatida was so corny that went well with the filling. A great bite to kick off the Latin American meal 😉
𝗖𝗼𝗹𝗼𝗺𝗯𝗶𝗮𝗻 𝗖𝘂𝗯𝗶𝗼 / 𝗖𝗿𝗲𝗮𝗺 𝗙𝗿𝗲𝘀𝗰𝗮 / 𝗬𝘂𝘇𝘂
Look at this stunning presentation🤩 Cubio is a kind of mashuas with mashy texture like sweet potato after cooking. The smoked iwashi and the cider sour cream added perfect salty and sour flavour to the dish. Love the pickled cubio for extra texture too 👍🏼
𝗠𝗲𝗱𝗮𝗶 / 𝗣𝗲𝗿𝘂𝘃𝗶𝗮𝗻 𝗟𝗲𝗰𝗵𝗲 𝗱𝗲 𝗧𝗶𝗴𝗿𝗲 / 𝗢𝘀𝘀𝗲𝘁𝗿𝗮 𝗖𝗮𝘃𝗶𝗮𝗿
This one was like a potato salad but of course better. The caviar on medai ceviche added great salinity and oceanic flavour. A combo that never disappoint.
𝗕𝗼𝗹𝗶𝘃𝗶𝗮𝗻 𝗤𝘂𝗶𝗻𝗼𝗮 𝗦𝗼𝘂𝗿𝗱𝗼𝘂𝗴𝗵 / 𝗘𝘃𝗮 𝗔𝗴𝘂𝗶𝗹𝗲𝗿𝗮 𝟭𝟬𝟬 % 𝗔𝗿𝗯𝗲𝗾𝘂𝗶𝗻𝗮 𝗢𝗹𝗶𝘃𝗲 𝗢𝗶𝗹
This sourdough got even better 😍 The last time I had, the dough was still 3-digit days old but now it’s 3 years old now! The flour flavour with tad bit of sourness was so drooling. With the best olive oil I ever had, it’s just perfect💯
𝗜𝗺𝗽𝗲𝗿𝗶𝗮 𝗟𝗮𝗻𝗴𝗼𝘂𝘀𝘁𝗶𝗻𝗲 𝗧𝗮𝗰𝗼 / 𝗡𝗼𝗽𝗮𝗹 𝗖𝗮𝗰𝘁𝘂𝘀 𝗦𝗼𝘂𝗽
So glad to finally try their taco 🌮 and a lavish langoustine version for my first time. The langoustine was so sweet that went well with the tartness from the cactus🌵and the spice. Love the ending smoky notes from the tortilla. The head of langoustine was used to make a soup on side. Imagine lobster bisque but just better!
𝗠𝗲𝗮𝗴𝗿𝗲 / 𝗖𝗵𝗮𝘆𝗼𝘁𝗲 / 𝗠𝗲𝘅𝗶𝗰𝗮𝗻 𝗠𝗼𝗹𝗲 𝗩𝗲𝗿𝗱𝗲
The mole this time was different with a lot of “green” 💚elements here. It’s very earthy and refreshing. The fish was perfectly cooked and the skin was ultra crispy. But overall the flavour profile was a bit light for a heavy taste lover like me, especially after such a flavourful taco.
𝗥𝗮𝗰𝗮𝗻 𝗣𝗶𝗴𝗲𝗼𝗻 / 𝗛𝗶𝗯𝗶𝘀𝗰𝘂𝘀 𝗦𝗮𝘂𝗰𝗲 / 𝗩𝗲𝗻𝗲𝘇𝘂𝗲𝗹𝗮𝗻 𝗖𝗲𝗿𝗲𝗮𝗹 𝗦𝘁𝗲𝘄
It’s like an art show to see him “sign” 🖋 on the plate with the hibiscus sauce. I love pigeon meat a lot for its mild gamey flavour and the sour sauce here balanced it off! The cereal stew made with pigeon legs was amazing, probably my favourite from the meal 😍
𝗢𝘂𝗿 𝗛𝗼𝗺𝗲𝗺𝗮𝗱𝗲 𝗧𝗮𝗶𝘄𝗮𝗻𝗲𝘀𝗲-𝗘𝗰𝘂𝗮𝗱𝗼𝗿𝗶𝗮𝗻 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 / 𝗥𝗼𝘀𝗲𝗺𝗮𝗿𝘆 / 𝗧𝗼𝗻𝗱𝗮 𝗟𝗯𝗲𝗹𝗮 𝗢𝗹𝗶𝘃𝗲 𝗢𝗶𝗹
This was other dish I had before and again, it improved a lot🤯 The net like chocolate crunch was even more crispier and intenser in cocoa flavour than my last time. It was still very impressive to listen how they made this dessert from scratch. If they do chocolate bar, I guess I will buy it home every week 🍫
𝗔𝗿𝗴𝗲𝗻𝘁𝗶𝗻𝗶𝗮𝗻 𝗔𝗹𝗳𝗮𝗷𝗼𝗿 / 𝗚𝘂𝗮𝘃𝗮 𝗙𝗿𝘂𝗶𝘁 𝗝𝗲𝗹𝗹𝘆
The alfajor was perfect to go with the mildly bitty digestive tea call “Mate Cocido”. But the new guava jelly coated with chilli and salt was just WOW. I need more of it 😍
张贴
