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2017-03-17
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It's the second year of Savouring Art and Exhibitions in the art month, March 2017! There are 12 restaurants in LKF and California Tower have each created its own Savouring Art Menu. From 1st March to 31st March, update photos of the dishes to Instagram with #(restaurant name) #LKFSavouringArt to stand a chance to wine an 9.7 inch iPad Pro with Apple Pencil! Save The OceanTo show the love of our beautiful ocean, this glowing blue cocktail is a concoction between gin, Madeira, lime juice, blue cu
It's the second year of Savouring Art and Exhibitions in the art month, March 2017! There are 12 restaurants in LKF and California Tower have each created its own Savouring Art Menu. From 1st March to 31st March, update photos of the dishes to Instagram with #(restaurant name) #LKFSavouringArt to stand a chance to wine an 9.7 inch iPad Pro with Apple Pencil!
Save The Ocean
To show the love of our beautiful ocean, this glowing blue cocktail is a concoction between gin, Madeira, lime juice, blue curacao, kombu syrup, egg white, and Ardbeg. Served in a ice filled jar, and topped with some seaweed, it embraces different elements from the sea.
Red Prawn CevicheSome halved pieces of sweet raw red prawn sitting on top of a bed of roasted tomato puree. First, the combination of the sweetness from the prawn and the smokey flavourful from the roasted tomato hit right to the back of your throat. On top of that, a hint of sour, buttery and earthy flavour from citrus, avocado, celery sprouts, promotes the sweetness of those delicate almost gelatine-y red prawns.
ScallopNothing can be more appreciative than some perfectly seared scallops with just a barely cooked surface. The perfection combination between scallop and Iberico ham can never fail, and it's even better with a piece of thin crispy squid ink cracker, complimented with a beetroot puree that has been mixed with greek yogurt and cream cheese. Chef has the inspiration largely from the combination of different colours, which is why this dish is so photogenic.
Spanish RiceA kind of Spanish rice that you have never had before. The al dente rice mixed with some seaweed and crunchy rice puff. The diced foie gras on top is on point which is crunchy on the outside and juicy on the inside. The rich gets richer when complimented with dollops of delicious yellow chilli alioli.
Sweet PotatoA sweet art piece of cheesecake foam in the middle surrounded by sheets of dehydrated sweet potato concentrates, cheesecake foam. What's more? Diced apple, sweet potato puree, and jam can be found hidden in that white cloud bed!
The cheesecake foam is not too heavy nor sweet, while the dehydrated crackers are naturally sweet, a straight up bomb.com dessert for sharing!
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