I was completely dazzled by the finely-tuned flavours of this brilliant formation of Hokkaido scallop, caviar, fava beans and sunchoke-dill emulsion. Even my fellow diner Khai with his very discerning palate, voted it as his favourite of the night, along with the Handmade Agnolotti with English Peas.
A completely new creation by Chef de Cuisine Greg Bess, this was one of the courses in this season’s Chef’s Tasting Menu we had recently.
It is such dishes that lead me to always recommend the multi-course menu to those who message me directly asking what they should order at Spago. I honestly think it is the most wonderful way to get to know the unique cuisine served here.