taiwanese-american
pineapple cake ·
caramelized onion and pineapple compote, fresh pineapple, pineapple gelee, parmesean cheese
pb&j
.
peanut butter mousse, concord grape jelly, milk bread, pork floss
japan
chawanmushi
.
steamed soy-egg, muscavado sugar opaline, maldon salt
france
seasonal produce
.
isomalt “beetroot” bulb, beetroot mousse, blueberry verbana beetroot compote, frozen yogurt mousse, honeycomb candy, fresh blueberries, fried arugula
new york city
everything BEC
.
everything bagel choux, guanciale ice cream, mixed berry ketchup, cheddar cheese and parsley powder
covid
bittersweet
.
bittermelon-green apple sorbet, green sorrel
hédonisme
cacao
.
cacao pulp sorbet, cacao nib “milk”, “cacao nib” pop rocks, gavotte leaf tuile, Valrhona Kidavoa 50% milk chocolate
the full circle
my first recipe
. . .
cookie cylinder tuile, strawberry rhubarb compote, sponge cake, satled whipped cream,
“strawberry” mousse
takeaway gift
handpainted bonbon assortment by chef jess
wine pairings for tonight:
Meinklang, Foam White (2021)
Burgenland, Austria
Domaine de la Garrelière, Touraine Le Chenin de la Colline (2017)
Loire Valley, France
Mersel Wine, Red Velvet (2021)
Bekaa Valley, Lebanon
non alcoholic pairings:
"Special Roast" Dong Ding Traditional (Taiwan)
blueberry shrub
rhubarb cacao lemonade