An amazing collaboration among 3 restaurants where the chefs worked to bring elements of Korean, Cantonese, and Malaysian cuisines into each dish.
Full account of lunch is here on my blog: https://www.diarygrowingboy.com/2024/03/50-best-and-then-some-day-3.html
Amuse-bouche:
- Tangerine rice cake, by Onjium
- Fish roll with spring vegetables, by Onjium
- Crispy fish floss with raita and mint, by Seroja
- Tartlette of fatty tuna with ginger kerabu and oscietre caviar, by Seroja
- Black chicken skin with Sichuan pepper, by The Chairman
- Dried abalone, by The Chairman
Fish roll with spring vegetables, by Onjium
Tartlette of fatty tuna with ginger kerabu and oscietre caviar, by Seroja
Tropical herb noodle
Tropical herb noodle
Hwe (회):
- Sea perch
- Striped jack (縞鯵)
- Sweet shrimp
- Anchovies
- Burdock
Hanwoo BBQ with fermented eel
Crispy and chrunchy:
- Taro cake (芋頭糕), by The Chairman
- Japanese angelica shoots, by Onjium
- Squid roll, by Seroja
Daegae - snow crab
Daegae - snow crab
Roti paung
Jeju black pork:
- jowl
- tail
- intestine with salted egg yolk
- Hock terrine
- Satay
Satay
Bibimbap (비빔밥)
