A nice dinner at the new Goh, with 14 diners seated around a communal table. Half the crowd this night were tourists.
Chef uses plenty of local ingredients and sometimes bold flavor combinations. The curry rice at the end is particularly good, and is a result of Goh-san's years of collaborations with Gaggan Anand.
Full post on the meal is here:
https://www.diarygrowingboy.com/2023/03/everything-everywhere-all-in-my-tummy_18.html
Grouper, fennel, bergamot
Wild boar, coliander, chili pepper
Wild boar, coliander, chili pepper
Blow fish, soymilk, ginger - a tofu made of fish cum
Beef, wild vegetable, rutabaga
Beef, wild vegetable, rutabaga
Rice, firefly squid, spice - a FUCKING GOOD CURRY
