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Homemade Truffle-Bordier Butter Prata w Chicken Fat, Lardo Curry topped Crispy Chicken Skin Ice Cream.
Love the Truffle-Bordier Butter incorporates into each layer of the folded prata, pan-fried to crispness.
Just like a crispy croissant in prata form.
Soon available in the menu of @restaurantlabyrinth.
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Authentic Hainanese style Sweet & Sour Sakura Pork Collar
A Hainanese-western classic! Tenderized, breaded & deep fried juicy Sakura Pork Collar served w homemade Sweet & Sour Pineapple Sauce & Edamame Peas
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Bincho Grilled Chicken “Yakitori” Satay.
Juicy & moist "Yakitori" style 2 Cut Chicken (Bonjiri & Oyster Cut) Satay grilled over Binchotan, served w traditional Peanut Sauce & House made Pickled Vegetables.
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Portuguese Style 3 Cheese Wagyu Baked Rice w Truffled Beef Fats.
48hrs Slow Cooked Wagyu Shortrib, 62 degrees Organic Egg, 3 Cheese (Raclette, Manchego & Cheddar), Curry Bechamel Cream Sauce, Black Truffle Fried Rice cooked in Beef Fat.
A super luxe & decadent version of the seemingly humble & super tasty dish.
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Frozen Baby Columbian Mango, cubed Coconut Flesh, Shaved Fresh Coconut Juice.
Palate cleanser. Soon on the menu.
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Manjimup Black Truffle Creme Chantilly Kueh Lapis w Local Milk Tea Ice Cream.
Marrying the concept of Kueh Lapis & Mille Crepe by layering sliced Black Truffles from Manjimup & Truffle infused Creme Chantilly between each layer of spiced Kueh Lapis & paired w a quenelle of Milk Tea Ice Cream (local style “Teh C”) & topped w more shaved Black Truffles. Umami.
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@missvandasg is now open for dine-in at @restaurantlabyrinth
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Thank you @gastronomegrp for the special arrangement; Chef Han @han_lg @missvandasg for the loving dinner.
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