Tuesday, September 16, 2014

18-Course Dinner @ Benu

(十天前的晚餐)

thousand-year-old quail egg, potage, ginger

oyster, pork belly, kimchi

eel, feuille de brick, creme fraiche

anchovy, celery, peanut

homemade sunflower tofu

xo sausage with basil curd

beggar's purse of treasures from the oak

salmon roe, eggplant, buckwheat, perilla

pig's head with lentil hozon and bonji

lobster coral xiao long bao

spiny conch, sesame, mayonnaise

jellyfish-wrapped shrimp, caviar, horseradish

sea bass, lily bulb, tomato, charred scallion

quail crepinette, glutinous rice, celtuce, wood ear mushroom

beef braised in pear juice, oyster leaf, ramp

"shark fin soup", dungeness crab, Jinhua ham custard

sake lees sherbet, strawberry, nasturtium

fresh and dried yuba, almond, white chocolate


中場有麵包,伴糖漿加牛油。最後還有朱古力。


18 個 courses,聽落好似有點 impressive,但其實不算太多食物。有一半是一啖就食左。其他,多數也只是三、四啖就清了。

頭七碟我覺得比較一般。第八碟才正式入戲肉。如果真的要選,我比較喜歡第八和十二。但其實後面那些都非常美味。最後那個甜點更非常有驚喜。

不過整體上有點 gimmicking,哈哈。倒非常欣賞他們的 serveware。好靚好有心思。

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