Soft shell crab.

My favourite course from the current tasting menu so far. A harmonious marriage of oriental cuisine and plating, with the re-interpretation of a western salad. The sourdough and paneer here were used as a creation to mimic the croutons usually found in salads, topped with a crispy piece of soft shell crab. I thought the addition of leek and some alliums fried till slightly charred was a good demonstration of wok hei. Finally upon serving, black balsamic vinaigrette was drizzled over as a dressing like an olive vinaigrette would be in a salad.