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Inspired by the traditional dimsum, Har Gow (Prawn Dumpling), the team of chefs came up with this interesting twist.

Instead of the gelatin-like skin, a thinly sliced preserved daikon takes its place; covering grilled fresh prawns, packed with a bubbles of ikura and chives cream.

To dress the dish, a crustacean foam, made from flower crab & prawns is layered on, together with burnt scallion oil.

The combination is a mix of pure genius from the saltiness of each pop of ikura, together with the flavours of the sea with the crustacean foam to the sweetness of the daikon. The burnt scallion oil helped to elevate the saltiness to give it an extra oomph.

An Amber Ember & Lune3.0 collaboration; every weekend in August is a surprise based on the themes that the chefs have come up with! The next theme is on Preservation / Fermentation, which will be held on the weekend of 2-3 Aug. Check out @lune_3.0 on Instagram to find out more!

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