A big group of 9 for this feast at my favorite restaurant in Hong Kong. We were treated to a very, very special dish...
Full account of dinner is here: http://www.diarygrowingboy.com/2019/04/10-days-in-3-cities-day-3-eight-is-not.html
Homemade bottarga / radish
Sea bream crudo
Mochida tomato carpaccio with pickled cherry blossoms and plum powder
Artichoke salad
Scallops / uni with breadcrumbs drenched in butter and chorizo
four-finger threadfin (馬友) smoked and confit in goose fat
four-finger threadfin (馬友) smoked and confit in goose fat
four-finger threadfin (馬友) with boiled potatoes and lardon
Aubrac beef onglet steak / bone marrow / caviar
Warm vegetable casserole / black truffle
Salt baked chicken rice / yellow wine / morel / foie gras
Tarte tatin
