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
chocolates
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