Chef Khanh Nguyen with this cassava and roasted chicken congee, ginger, smoked egg yolk, native pepperberry and Siberian caviar
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On the base they have koshihikari rice slowly cooked with fresh ginger, green peppercorn and kombu. Topped with an emulsion of reduced roasted chicken stock and ghee enriched with cassava for the gooey sticky rich hearty and moreish texture. Topped with chives, puffed potato, fried cassava, puffed jasmine and wild rice, native pepperberry, slow cooked, smoked egg yolk and Siberian caviar.
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👨‍🍳&📸: @genghiskhanh
🍽: @sunda_dining
📍: Melbourne, VIC
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