This is Chef Dylan Ong's interpretation of a Kueh Pie Tee snack.
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A beetroot infused pastry shell 'basket', crisp with vegetal sweet notes, is filled with fresh deshelled snow crab meat, succulent and clean-tasting with bright sweet savoury flavour.
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Dressed with a sticky lime gel, a creamy avocado mousse, and edible flower petals, the one-bite morsel bursts with floral vegetal earthy sour zesty sweet savoury salty spice flavours.
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Luxurious and bold in taste, a personal favourite. Although, I wish the strong dressing could be toned down a tad to allow more of the natural snow crab flavour to shine.
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Invited tasting.
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IKO Restaurant & Bar
More details:
https://ivanteh-runningman.blogspot.com/2022/09/iko-restaurant-bar-tasting-session-2022.html