影片
更多
2022-08-11
822 瀏覽
This was an impeccable and unique experience that opened my eyes. This meal has proven vegan diet is not only about health, sustainability, animal, etc. but can also be about flavour. Chef Tina has showed me the magic of vegan fine dining 🪄𝗕𝗲𝗲𝘁𝗿𝗼𝗼𝘁, 𝗟𝗲𝗺𝗼𝗻𝗴𝗿𝗮𝘀𝘀 & 𝗚𝗶𝗻𝗴𝗲𝗿 𝗦𝗼𝘂𝗽It was my favourite from the menu 💓 This raw cold soup was beyond imagination. The balance of everything was so right. It’s sweet, sour, earthy, refreshing with a little pungent. A very welcoming sip of soup. The aromatic coco
This was an impeccable and unique experience that opened my eyes. This meal has proven vegan diet is not only about health, sustainability, animal, etc. but can also be about flavour. Chef Tina has showed me the magic of vegan fine dining 🪄𝗕𝗲𝗲𝘁𝗿𝗼𝗼𝘁, 𝗟𝗲𝗺𝗼𝗻𝗴𝗿𝗮𝘀𝘀 & 𝗚𝗶𝗻𝗴𝗲𝗿 𝗦𝗼𝘂𝗽
It was my favourite from the menu 💓 This raw cold soup was beyond imagination. The balance of everything was so right. It’s sweet, sour, earthy, refreshing with a little pungent. A very welcoming sip of soup. The aromatic coconut cream on top elevated the whole dish to a even higher level. Just as amazing as its presentation 🥰
𝗖𝗮𝗿𝗿𝗼𝘁 & 𝗢𝗿𝗮𝗻𝗴𝗲 𝗦𝗼𝘂𝗽
Compared to the above superb soup, this hot soup was still not bad👍🏼 I was actually fascinated by the orange here. It was not like any orange based hot dish I have had before. The aftertaste was so fresh and juicy just like orange juice without losing any flavour from cooking 🍊
𝗥𝗮𝘄𝗰𝗶𝘂𝘁𝘁𝗼 & 𝗠𝗲𝗹𝗼𝗻
This was AMAZING 🤯 A classic parma ham and melon salad but in a vegan version. The parma ham, made by Vietnam rice paper and the secret sauce only known by the Chef, was too real that I was genuinely shocked😳 It was smoky with some fermented flavours and was chewy like the real one. Just mind blowing and unbelievable. There was a vegan mozzarella made by cashew nut and almond on side as well. It was so close as well!
𝗙𝗿𝗲𝗻𝗰𝗵 𝗦𝘁𝘆𝗹𝗲 𝗖𝗿𝘂𝘀𝘁𝗹𝗲𝘀𝘀 𝗤𝘂𝗶𝗰𝗵𝗲
It was also the canepe of the day that we tried at the beginning. But this bigger version was just better too. I love the green tomato chutney on top for the sourness and sweetness. Black salt was added to tofu and cashew nut base quiche and it was really like eating some yolk! Amazing starter
𝗦𝘂𝗻𝗱𝗿𝗶𝗲𝗱 𝗧𝗼𝗺𝗮𝘁𝗼 𝗥𝗼𝘂𝗹𝗮𝗱𝗲
The roulade was made with dehydrated tomato, brown rice and red miso with pesto in between. The flavour profile was interesting but I wished some more sauce since it was a bit dried in the middle.
𝗞𝗶𝗻𝗴 𝗢𝘆𝘀𝘁𝗲𝗿 𝗦𝗰𝗮𝗹𝗹𝗼𝗽
The king oyster mushroom was marinated with a special kind of gluten free soy sauce from Japan and then grilled for 20 min. You could smell the fragrance of the soy sauce the second it sent to table 😤 It was just so good and I need to use the cauliflower rice on top to finish the jus from the mushroom.
𝗖𝗵𝗲𝗲𝘇𝗲
My first vegan cheese 🧀 experience and it was indeed an eye opening experience. The peppercorn one was imitating brie and it was 100% similar in terms of texture. For taste, it got the lightness from the lemon juice but could be stronger in the saltiness. The other one was “Blue Cheese” made by Chinese fermented tofu and spirulina. Just genius! Wanted to try out more kind😍
𝗠𝗶𝘅𝗲𝗱 𝗕𝗲𝗿𝗿𝗶𝗲𝘀 𝗖𝗵𝗲𝗲𝘇𝗲𝗰𝗮𝗸𝗲
I love this three layered cake. They were berries bavarois, coconut cake and purple sweet potato cake. Just a more refreshing and lighter version of cheesecake!
𝗚𝗶𝗻𝗴𝗲𝗿 & 𝗖𝗮𝗿𝗿𝗼𝘁 𝗖𝗮𝗸𝗲
Carrot cake was one of my favourite kinds of cake and the ginger added was brilliant. More earthy and aromatic. It was bitter at first and then the sweetness emerged and dominated the aftertaste🤯 Didn’t quite expect such a complex flavour in this piece of cake 👍🏼
張貼
