A really interest rendition of an iconic street food in the Oriental world: China and Taiwan - 臭豆腐 (smelly beancurd). Chef uses aburrage tofu (or Tau Pok as we call it here) and introduce another level of pungent with Vieux Lille as the stuffing - somewhat more palatable stinkiness acceptable to the Occidental world. It was not everyone’s kind of appetizer, running the risk of losing it completely but I love it. P.S. Love the other details that goes into the dish: the beet slices were spice pickled; the charcoal powder were oil infused and yes the toasted soy beans can be eaten!