Dinner. Seated at counter; nearly full house.Wine list by the glass not bad. Went for a glass of Burgundy red.Here’s what we had. Cannoli shell, shatteringly crisp, filled with a creamy, umami-rich seaweed corn mousse, topped with charred kernels. Hokkaido Senpoushi Oyster, steamed gently with Tequila and Chantilly cream, covered by a veil of Oyster Jelly. At the bottom: banana and Oaxacan mezcal (traditional spirit from Oaxaca, Mexico, distilled from roasted agave hearts) adding a funky, fruity, smoky depth. First time to taste an oyster/banana fusion: Unsettling but brilliant and unforgettable- culinary surrealism at its best. Kumamoto Red Snapper, translucent, sweet, perfectly sliced, bathed in a citrusy leche de tigre (made by slightly blending fish trimmings, onion, garlic, ginger, coriander jícama (Mexican turnip), balanced by a crispy sheet of earthy Andean vegetables (carrot, peppercorn, aloe Vera etc) topped with beetroot powder chili and briny Kaluga caviar, resembling a slice of green papaya.Bolivian Quinoa Sourdough served with Aguilera Olive Oil- definitely one of the best sourdough in Hong Kong.Danish Langoustine barely cooked, its sweetness amplified by the silky bitterness of cocoa paste, chocolate sauce. Served with the aromatic lift of luxurious cocoa shell tea.Pressed shiso taco shell cradling a bursting Shizuoka tomato stuffed with delicate and creamy Bouchot Mussel. We were careful so didn’t get any juice splattering.Strips of tender, slow-cooked South Korean Abalone Paired with mashua (a spicy Andean tuber), Chipotle (smoked and dried jalapeño pepper) in a vegetable base (tomato, red bell pepper etc) topped with Chinese almond foam.Grilled Taiwanese Eel- a bit crispy and unfortunately too dry. Served with an 21-ingredient mole (including red pepper paste, hazelnut, chocolate, Lime, prickly pear, fried pear etc) which Server grounded and mixed everything in front of us, letting the warm aroma drift out. Paired with a twist of Braided Eggplant with coriander which tasted quite underwhelming.French Plounéour-Ménez Pigeon breast, perfectly pink, served with amazingly tender pieces of Pigeon fillet, served with a glossy pigeon jus and green tarragon sauce and anEmpanada (pastry made with cornmeal dough).Pre-dessert: tangy Costa Rican Soursop （tropical fruit native to the Americas, known for its large, green, spiny skin and white, fibrous, edible pulp with a sweet, sour, and subacid flavor), paired with coconut milk panna cotta, coconut sherbet, and a whisper of long pepper heat.On a bed of buttery Macadamia Nut, sat a crown of rich dark chocolate cradling a scoop of toasted caramel ice cream, topped with White Sesame Seeds.Candies made of tiny green mandarin (小青柑); and cookies.Hazelnut/chocolate Birthday cake on the house.In summary: a genre-defying, globe-spanning odyssey where every bite was rooted in ingredient obsession, hyper-modern technique and craftsmanship.…查看更多
