Food coma

LP would be in town tomorrow. Missed seeing the chef in person by a day.

The live kitchen we could view while seated

These macaroon-looking things are actually savoury appetisers. Recommended eating is from top (dark brown) to bottom. The coloured balls on top are actually flavours packed into a ball ala "xiao long bao" (except that this skin is transparent). I have forgotten what the first two are, but the last (yellow) was my favourite - japanese pumpkin. How you eat it - pop the entire thing into your mouth. The flavours will explode out from the coloured portions of jelly and complements the thin biscuit at the bottom.

Still at appetiser, that's some rich mushroom soup (ok, it wasn't soup; more like thick froth & I forget the fancy name) with bread. From the pic, it looks like there are 3 pieces of bread? Well, there's only two. The bottom piece is actually a piece of rock (from Morocco) which has been processed and used to stick things into (when we arrived there was a knife and fork stuck into it). The bottom piece of bread was awful (hard like its friend below) though the crossaint was so good. Light, soft,fluffy and taste. We were given seaweed olive oil as dip.

Main - fowl confit. Slightly salty.

Cheese! Comes with sesame (thin layer spread between the cheese) and jam. The green bits on top of the cracker was mint.

 

To end off the meal, dessert. That's some citrus layered crispy cake (citrus "juice", toffee/caramel, choc nuts and orange slices), with tea and we finished off with "macaroons" again, this time in sweet flavours.

 

Live centrepiece