Chinese influenced German cuisine. Berliners play by their own rules, which explains how a German chef has successfully built a popular, creative, and refined experience serving Chinese food.
Michelin 2*
View of the exterior from the rear entry
View of the dining room. The kitchen is just beyond those partition walls.
The small bites came in two waves. Altogether, the spread reminded me of Korean banchan, although the flavors were certainly Pan-Asian.
Imperial Caviar. Sprat, cucumber. Cucumber pickles in rice vinegar, lime jelly, marinated mackerel tatar, wasabi & sorrel, sprat mousse. Check out the playful pastel-colored bone cutlery for the caviar.
The dramatic entrance of the next course (pikeperch).
Pikeperch. Kamebishi soy 10yr, leek. Steamed pikeperch, butter, spring leek and young pickled ginger, stock of 10 year aged kamebishi soy sauce
Mazara Prawn: Pondicherry Rosé, Chioggia - Cooked Mazara prawn. Pondicherry rosé, pepper oil & braiser, stock of raspberry & chioggia beetroot, pickled chioggia beetroot
Lettuce: Mitsuba, yuzu - Japanese mitsuba parsley dressing, chive oil, jellied yuzu juice & yuzu peel, sansho berries.
Duck Liver: Miso, Apricot - Duck liver terrine, Duck consommé jelly, mimi ferments miso paste, miso brittle, apricot jelly, & soured pepperoni, marinated kumquat cream cheese.
Duck Liver: Miso, Apricot - Duck liver terrine, Duck consommé jelly, mimi ferments miso paste, miso brittle, apricot jelly, & soured pepperoni, marinated kumquat cream cheese.
The suckling pig course, to be assembled tableside.
Suckling Pig: Dashi, Apricot - Berlin knuckle of pork from suckling pig, cream of Japanese mustard, young pickled ginger, dashi jelly. This was their take on the traditional “schweinzehaxe” or pork knuckle... but with Asian spices and condiments.
Wagyu Chiu Chow Chili Beef - Pumpkin, Papaya. Braised Wagyu beef cheek, chiu chow chili oil, beeftea with orange and star anise, trevisano puree, toasted quinoa, papaya, kumquat.
Wagyu Chiu Chow Chili Beef - Pumpkin, Papaya. Braised Wagyu beef cheek, chiu chow chili oil, beeftea with orange and star anise, trevisano puree, toasted quinoa, papaya, kumquat.
Duck (three ways) - Interpretation TR 1) breast, crispy skin flavored with five spice, apple & leek, jus of duck feet, water cream; 2) Duck Liver terrine, pickled cucumber, ginger-leak-cream, powder of duck skin; 3) brew, tongue-heart- stomach, winter melon, bamboo mushroom.
Duck Liver terrine, pickled cucumber, ginger-leak-cream, powder of duck skin
Intermezzo (palate cleanser)... mango passion fruit granita, lime foam, saffron yuzu bisée.
Intermezzo (palate cleanser)... mango passion fruit granita, lime foam, saffron yuzu bisée.
(Yes, that would be a laughing baby Buddha as the centerpiece!)
Medlar - calamansi, hazelnut. Medlar & Calamansi sorbet, preserved medlar, kumquat relish, roasted milk powder ice, hazelnut & liquorice powder cremeux, spelt crunch with liquorice, liquorice-chocolate-ganache.
(Yes, that would be a laughing baby Buddha as the centerpiece!)
Medlar - calamansi, hazelnut. Medlar & Calamansi sorbet, preserved medlar, kumquat relish, roasted milk powder ice, hazelnut & liquorice powder cremeux, spelt crunch with liquorice, liquorice-chocolate-ganache.
brew, tongue-heart- stomach, winter melon, bamboo mushroom
The geisha bento box breaks down to reveal the mignardise last bites.
Raspberry chocolates (mimicking dried plums)
rhubarb
strawberry pate de fruit.
Whimsical cutlery
Chinese patterned bill fold
Chinoiserie
Take-home treats.
