It's really not V good. The pandan layer has no sugar at all and the 2 layers taste disparate
Pastry too dry, filling was ok
There's a tempura course which I don't eat, followed by a rice course which I didn't take pics of, and finally 2 desserts which I don't eat as well. Therefore the last pic is Okayama shine Muscat, and this ridiculously sweet persimmon which was superb
Thanks again to chef Lester @diningwithlester for hosting
Ground sesame, carrot tops, and mushrooms. Carrot top isn't super tender, but chef made it work into a mild umami coherent salad
Yam was mild but overall it worked w the strongly seasoned herring
Delightful, the thinly sliced raw matsutake worked w the dashi and white amadai(tilefish) for a harmonious and satisfying simple soup
Sekogani was pleasant, fried Gingko was delicious, correct texture.
Sekogani was pleasant, fried Gingko was delicious, correct texture.
Thanks @diningwithlester for hosting this kaiseki-style private dining, this is not at fluc but it's in the area, burpple doesn't allow posts without location
The nuttiness of the sesame sauce worked well w the bright sweetness of the grapes and the seasoned konnyaku
Feel like prices are rising but I guess it's only expected
From top left, counterclockwise, and from mild to strong
The goat cheese has a bit of alcohol taste, but otherwise very mild and easy to eat. The alcoholic taste goes away after a while
Baron bigod is special. It's brie but with this particular flavour, it's hard to describe but I'd say it tastes like "openness" to me
Black garlic la bouse is very up my alley, super strong umami from the garlic, it's a flavour bomb
Won't comment on the truffle la bouse cos I hate truffle
Props to them for getting their hands on belper knolle, I got it in Austria (jumi kase, for anyone who's going) and loved it.
The comte-like cheese was pretty good. It's 24months so not completely dry yet, but there's alr salt crystals and the flavour was good
The next hard cheese was fine, didn't particularly leave an impression
The last one, lazuli, is an absolute joy. As described, the texture really was quite similar to cheesecake ( for a blue), strong umami, and not too funky. Stellar!
Good standard as before, but Liji doesn't do their incredibly cheongfun anymore
