72% chocolate sponge, caramel sand, fleur de sel
This was a deconstructed version of one of my favorite chocolate bonbon flavors: caramel fleur de sel.
Osmanthus ice cream, pistachio soil, chocolate soil, popcorn parfait, kalamansi sauce, passion fruit gelée, yuzu gelée, assorted edible flowers
The garden was inspired by chef Janice Wong. This was my take on my own version of fantasy garden. I was lucky enough to be able to find several kinds of edible flowers over the past weekend.
Otherwise, I won't be able to make this dish. I had Osmanthus jelly for the first time from my HK trip last year and I instantly became a big fan of it. It's the reason why I came up with the idea of making an ice cream out of it and made it the main component of my garden.
Kuro Goma 3+
Black sesame fluid gel, black sesame moss, black sesame cheesecake, black sesame powder
I've made this dish dish before ( you can read the post here ). One of my diners specifically requested it to be part of the courses and I was glad he enjoyed it.
Chocolate coral, pistachio sponge, raspberry paper, pistachio mousse, chocolate sponge
If you are following my blog, you would've known that I've made Hidemi's Ambroisie for many times. This time around I tried to make a deconstructed plated dessert version of it and turned each components into a slightly different form / texture.
Chocolate tree, chocolate soil, 72% chili chocolate rock, muscovado pearls, pistachio streusel, almond streusel powder
The Autumn was inspired by chef Albert Adria's forest. I really admired how he tried to make it close enough to the real forest. His version had way more components compared to mine.
I was glad I manage to pull it off. I'd fun experience while making this dish especially experimenting with different kinds of components and textures.