Part Two: The birthday dinner, a tasting menu for her - that took me a several days to source and prepare. Concept revolving my style of French Japanese with a touch of Indonesian. Was fun creating these dishes and wish to explore more of Indonesia's unique ingredients. Four snacks: 1. Serabi crepe caviar, filled with whipped dashi creme fraiche. 2. Wagyu tartare with beetroot tart shell, pepper ponzu, yolk jam and caviar. 3. Tofu clam gulai taro dumpling. 4. Local farm herbs with clarified toma
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Part Two: The birthday dinner, a tasting menu for her - that took me a several days to source and prepare. Concept revolving my style of French Japanese with a touch of Indonesian. Was fun creating these dishes and wish to explore more of Indonesia's unique ingredients. Four snacks: 1. Serabi crepe caviar, filled with whipped dashi creme fraiche. 2. Wagyu tartare with beetroot tart shell, pepper ponzu, yolk jam and caviar. 3. Tofu clam gulai taro dumpling. 4. Local farm herbs with clarified toma
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