The dish has four components: lobster filaments, black garlic chips, seaweed salsa verde and steamed haiga rice.The rice is cooked and chilled and then dressed with a few spoonfulls of the salsa verde. The lobster filaments are left naked, because our process of brining and cooking highlights their natural flavor and lets it stand out. The black garlic chips add a sweet allium crispness, tinged with a touch of bitterness. With this latest preparation, we are begining to get closer to the complex clarity we have been searching for in our food.
Years Past:
