By Panaporn RitbunyakornServes 2
Kimchi consommé, dried porcini mushrooms served with a crab tartelette,
crab cream, kimchi gel, and crispy seaweed
Ingredient used: Kimchi, Gochujang
Beef tenderloin marinated in Ssamjang paste, sesame oil served with Ssamjang brown butter sauce, Leek Mosaic and Kimchi Puree.
Dry cut fresh Trout ceviche with diced chilli, cucumber, red onion, thinly sliced cooked beetroot and segment cut orange, garnished with coriander and dill.
Tender Snapper Sous-Vide in milk with lemon rind, black pepper, butter, and salt. Served with Sweet potato pave, fennel puree and tofu Ssamjang