Part 2/2
I came to this 4-hand between BORN and 102 House with high expectations. I knew both chefs well, as well as their individual culinary direction and style. And since nearly every dish was going to be a collaborative effort—instead of a solo piece—I was looking forward to their chemistry.
And happily, there was lots of it.
There were some flavours newly encountered, which I enjoyed very much, like shrimp paste ice cream with mashed potatoes; wagyu zabuton with house-made oyster sauce; trilogy-flavoured corn …………
Btw, the consommé with 30-year-old tangerine, olive and jade fungus was gorgeous!!!!!
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
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