if you’re looking for an umami filled dish, this is it. relish in soft and fresh aburi scallops, the perfectly seasoned and al dente capellini coated with layu then topped with ikura and shio kombu. the magic here was the white wine & layu combi that had a good spicy kick and helped cut through the strong flavours. not sure if the recipe was tweaked but i enjoyed the dish this time round more than i had it in 2020, so kudos to the chefs!

  • 1 Like