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Dinner. 2 sets to choose from: $988 for 8 courses or $1288 for 12 courses.Decided to go for the former. Here’s what we had. Welcome snacks Wafer cone filled with Wax Apple (莲雾) and briny Sea Grapes; served with Yuzu Vinegar- a refreshing prologue. Chinese Bun- steamed and deep fried; served with pungent, umami-rich paste made with olive greens (榄菜), grounding the palate with rustic familiarity. Crunchy pieces of Water and Winter Bamboo Shoot, Lily Bulb supposedly served with Sichuan Pepper Sauc
Decided to go for the former. Here’s what we had.
Welcome snacks
Wafer cone filled with Wax Apple (莲雾) and briny Sea Grapes; served with Yuzu Vinegar- a refreshing prologue.
Chinese Bun- steamed and deep fried; served with pungent, umami-rich paste made with olive greens (榄菜), grounding the palate with rustic familiarity.
Crunchy pieces of Water and Winter Bamboo Shoot, Lily Bulb supposedly served with Sichuan Pepper Sauce; but not for me as I didn’t take spicy.
Broad Bean Puree elevated by earthy Black Truffle and the sharp, fermented kick of preserved Mustard greens.
Soup made with Chestnut, Hyacinth Bean (扁豆), Prickly water lily（芡实) and Tangerine Peel aged 10 years. The sweet nutty depth of the chestnut reminded me of the traditional walnut soupy dessert; creatively comforting with a pleasant twist.
Roasted Eggplant sandwiched between crackers; smoky and tender Zucchini and other vegetables draped with a rich and deeply fermented Wild Mushroom Sauce- a umami bomb filled with whispers of the forest floors.
Tangy, slightly spicy Red Sour Soup infused with the earthy aroma of cloud ear Fungus (云耳), Bamboo Fungus (竹笙), punctuated by the gentle crunch of Luffa (丝瓜).
Multigrain Rice with shiitake, Dried Blaze Mushroom (姬松茸) and Split Pea (豌豆)- a hearty, nutty crescendo. Each grain was distinct, kissed by the smokiness and meaty bite of the mushrooms.
Dessert trio:
-Tartlet filled with citrusy Sea Buckthorn (沙棘) paste tempered by Turmeric and Vanilla.
-velvety purple yam and taro paste on a bed of bitter matcha jelly for balance.
-dark chocolate ganache with goji berry, zesty lime, fiery chili, and the numbing tingle of rattan pepper.
Stewed Pear with gelatinous Snow Fungus (雪耳) and Honey Locust Seed (雪莲子)- a silky, soothing, floral-sweet broth.
Unfortunately the idiot making the reservation (me) mistyped her contact number so restaurant was unable to contact us to note dietary requirements. We did in fact had many- as VeggieGal, who broke her arm, was prohibited by Chinese doctor from ingesting nuts, mushrooms etc etc etc. Yet manager (although stressed) managed to work with chef to create, last minute, perfectly incredible replacement items for her. Particularly noteworthy was the pomelo skin, which was perfectly done.
In summary: each dish was a deliberate, thoughtful provocation. Service was attentive yet unobtrusive; and the minimalist, tranquil ambiance mirrored the food’s meditative ethos. For those seeking a meal that nourishes both body and soul, this is a pilgrimage worth making. Kudos again to Chef’s creative flexibility.
张贴
