This dish is inspired by the local orh nee dessert, using three types of yam - sato imo, local yam, mountain yam - to create the hot espuma that forms the foundation of this dish.
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Sweet corn ice cream rests on a bed of crab jelly and fresh pear, with chips on the side made from popcorn seeds for texture. These flavours brings the attention to the rich flavour of the Amur caviar.