@chefvickylau’s latest 100% vegetarian “Ode to Earth” menu, is dedicated to vegetables and different aspects of nature’s life cycle from seed to flower.
The first dish highlighted titled “leaves,” is made with spring Chinese cabbage with pickled maitake and oyster leaf accompanied with a grenobloise sauce.
Next, “fruits,” consists of crispy tofu sheets with tomato, aubergine “caviar,” and pepper sabayon.
Going back to “roots,” we have braised hedgehog mushroom with roasted potato and mushroom sauce.
The 6th dish celebrated “flowers,” including zucchini flower with snow chrysanthemum diplomat cream, and guava sorbet local honey mousse.
Lastly, we ended with soy coffee pudding, matcha mousse, chocolate raspberry bon bon and a chocolate croquette.
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