With a name like Chlorophyll "Acquerello" Carnaroli, it was a given that the sixth course would be a celebration of plants' bounty. Personally, I felt with the exception of the Durian Croquette snack, this was the edgiest of the items in the night's trip down Gastronomic Menu.
Even though they shared the stage with a chewy risotto of the less common aged variety, the spotlight was on the local vegetables from Tekka Market. Snap peas, bittergourd (this was lightly pickled) and pandan do not immediately come to mind as natural bedfellows but in the hands of Chef @aitortxuchef, they got on famously. The unmistakeable scent and taste of "green" was omnipresent in a most pleasant way. This probably sounds weird but as I tucked in, I was reminded of the smell of freshly cut grass. I guess certain similarities are inevitable.