Sweet moist peppers, garden fresh picked herbs, thick slices of brine Bonito fish swimming in fermented chicken stock that "Shocks the Bonito into extra Deliciousness." ๐
โข
ACAMASTIPS๐ฎ: Close your eyes, have a mouthful of all the elements & one will be transported to Japan. Yes that's how good & fresh it is. ๐
Ingenuity of the Chef yet respectful towards the taste & quality of the ingredient. Simple yet Memorable. ๐๐ป
.
|
One of the weirdest combination I had but insanely delicious. The warm chicken stock lightly brought out the aromatic basil oil and layered the raw bonito. The flavors were so rich and didn't leave any aftertaste on the palate. .
|
One more plate please!
Crowned with soft, sweet red bell peppers and fresh herbs, the thick slices of ice brined bonito fish arrived in a shallow pool of basil pesto oil. Then a brown, apothecary-type bottle appeared in the hands of @chefjpf and out poured a steady stream of fermented chicken stock. This, in the combined words of both him and @humblesommelier, "shocks the bonito into extra deliciousness".
I won't pretend to understand the science behind it but the bold flavours had me loving every bit of it.
Later the same evening, when we were reliving our meal at Bistro November, I learned that this dish was also ranked in the top 3 of my fellow diners.
Red rice & cane sugar crumpet engulfed beneath creamy Uni foam, Ikura and chunks of salted Bonito. Served alongside a smear of chicken margarine and cane ash. I'll take this on, any meal, any day. Pops in all the right places ๐
48++/set lunch (5-courses)
Bistro November is a pop-up restaurant and will be housed at Keong Siak till November this year.
