Monday, August 27, 2012

Benu Fall 2012

Perfect texture and bold flavors

Yoon's bold pairing, the reason why I come back again and again

thousand-year-old quail egg, potage, ginger

oyster, port belly kimchi

potato salad with anchovy

sea urchin tofu with wild salmon roe

chicken liver steamed in rice wine
caviar, green apple, truip, broiche

toato and preserved plum

eel, feuille de brick, creme fraiche, lime

omasum tripe, shimp, yellow chive, lovage

salt and peper squid

lobster xiao long bao

lobster fresh noodles with fines herbes

abalone blanquette

dick, cucumer, scalion

shaoxing wine, black truffle bun
hmmmmmm.... I can still taste the flavor in my dream.

beef rib, crispy lily bulb, celery

"shark's fin" soup, dungeness crab, jinhua ham, black truffle custard
jinhua ham soup is always my fav at Benu.  A Chinese twist of Alain Ducasse's turffle custard, so genius.

melon, sake, pine

spice cake, blueberry, yogurt, oatmeal ice cream


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