Another meal at my go-to fine dining Cantonese restaurant, this time with Goh-san from La Maison de la Nature Goh and Kawate-san from Florilege. Obviously the pig had to be ordered, and some classic dishes as well as dim sum.
Full account of lunch is here: https://www.diarygrowingboy.com/2018/11/eating-with-chefs-goh-with-flo.html
Gold coin chicken (金錢雞) - chicken liver, char siu, and cured pork fat.
Honey roasted crispy eel (蜜汁燒鱔)
Barbecued whole suckling pig (大紅片皮乳豬全體)
Spring rolls with shredded chicken (雞絲炸春卷)
Fried wontons with crab and chives (韮王炸蟹盒)
Deep fried frog legs with garlic and chili (椒鹽田雞腿)
Black sesame roll (懷舊芝麻卷)
