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2022-04-08
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Had high expectations, given chef/owner Vicky was known for her detailed and yummy creations. Wine list was good. Ordered a glass of chenin blanc.Only one menu: being the Special opening menu “Characters of Soy” ($880 pp). As the name suggested, our entire meal was based on different portrayals of soy-made products.There were five categories, arranged by texture, being: SILKEN, CRISP, JADE, DEW and ICE. First to come tho: pickles to prep the palette.Here’s what we had.SILKEN- Soft tofu with cavi
Wine list was good. Ordered a glass of chenin blanc.
Only one menu: being the Special opening menu “Characters of Soy” ($880 pp). As the name suggested, our entire meal was based on different portrayals of soy-made products.
There were five categories, arranged by texture, being: SILKEN, CRISP, JADE, DEW and ICE.
First to come tho: pickles to prep the palette.
Here’s what we had.
SILKEN
- Soft tofu with caviar and condiments, most interesting of which was the 皮蛋 jelly on the far right.
- Cold udon with soy milk chicken bouillon and 豆瓣醬and bits of deep fried chicken skin.
CRISP
- Trio of shima-aji tartare with tofu sheet; pickled mushroom salad and brioche cube with whipped soy cream.
- Crispy threadfin (馬友) with tofu skin and sakura prawns in fish broth.
JADE
- Crispy chicken marinated with red tofu, emanating a complex umami flavor.
DEW
- Mapo tofu stew with lobster. To go with rice with unlimited refills.
- Since I didn’t take spicy, I was given a non-spicy version. Not a fan of lobster- and the ingredients failed to mask the fishy taste.
ICE
- Soy milk flan with caramel syrup
In summary: Restaurant did indeed do soy justice in presenting it as a multifaceted and delicious source of protein. I liked the decor very much- very clean- which matched the restaurant’s theme. Nicely done but unfortunately I wasn’t wowed.
張貼
