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BEYOND
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BEYOND
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Interesting 1-1 Jaffles Ordered Nice to Meat you & The Fun Guy Simple and yummy meal for a weekend brunch 😋
Sylvia
4w
Daikon | Ikura | Chives Inspired by the traditional dimsum, Har Gow (Prawn Dumpling), the team of chefs came up with this interesting twist. Instead of the gelatin-like skin, a thinly sliced preserved daikon takes its place; covering grilled fresh prawns, packed with a bubbles of ikura and chives cream. To dress the dish, a crustacean foam, made from flower crab & prawns is layered on, together with burnt scallion oil. The combination is a mix of pure genius from the saltiness of each pop of ikura, together with the flavours of the sea with the crustacean foam to the sweetness of the daikon. The burnt scallion oil helped to elevate the saltiness to give it an extra oomph. An Amber Ember & Lune3.0 collaboration; every weekend in August is a surprise based on the themes that the chefs have come up with! The next theme is on Preservation / Fermentation, which will be held on the weekend of 2-3 Aug. Check out @lune_3.0 on Instagram to find out more!
Amanda
4w
Pumpkin Cracker As part of their 7 course rice-themed dinner, the pumpkin cracker was part of the starters. Inspired by the pumpkin cake from Guangzhou, this reinvented version is made of pumpkin purée, coated with rice crispies with seaweed powder, and rimmed with marinated egg yolk before being deep fried & served. The end result is a crispy savoury outer layer, with a soft sweet center of pumpkin purée. Each bite gives you that perfect crunch with a hint of sweetness trailing behind it. An Amber Ember & Lune3.0 collaboration; every weekend in August is a surprise based on the themes that the chefs have come up with! The next theme is on Preservation / Fermentation, which will be held on the weekend of 2-3 Aug. Check out @lune_3.0 on Instagram to find out more!
Amanda
4w
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