The seventh dish, first part of second course, was the snow crab was served au gratin, briny sweet and springy. The flakes of crab flesh were layered on top of the champagne sabayon, with the chayote adding a nice firm texture to the dish. The caviar added a rich umami flavour to the delicate crab flesh.
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Full review is up on www.foodforthought.com.my
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💵 RM498.00 / 7 course degustation
💫 5 / 5
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