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2013-09-01
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Chefs these days are very creative lot, not only are they able to cook sumptuous dishes that suit our palate but they are also able to decorate the dishes as a piece of art. Sometimes you feel reluctant to eat such a piece of masterpiece. I had a first hand experience that I would like to share here. Look at the picture above and you can see how painstaking the chef have to spent time creating this dish i.e. the décor part. It is not only nice to eat but a feast for the eyes too. Let me explain
Look at the picture above and you can see how painstaking the chef have to spent time creating this dish i.e. the décor part. It is not only nice to eat but a feast for the eyes too. Let me explain the steps used to produce this magnificent art dish piece. On the top part is the tree branch with leaves and 2 dragon fly hovering around a lake which you can see there are some fishes, a tortoise, a flower, and some water plants. Let me explain from the top which is the tree. The ingredients used to prepare the branch are shiitake mushroom. The chef had trimmed the side of the mushrooms and makes it to look like a branch. The ingredients used to prepare the leaves are cucumber which is cut into half and combine to use only the outer portion to resemble a leave. The dragon fly is made of red chilli padi, while the flower petals are made of corn and the fish from radish. To finish it off, the water which is transparent is made up of agar-agar and set into the décor.
Normally the décor for this dish is for the main table (for the host table) during a wedding banquet and is not served as what the projected picture that you see when you order ala-carte.
Coming back to the dish - Buttery Prawns With Corn Kernels , it is also a first time for me to eat a combination of corns and prawns. I don’t believe they will jive together as both are way off the scope. Surprisingly as it may sound, once I eat the corn, I could taste the sweetness of the corn complimenting the strong buttery sauce with the infused prawn flavours.
The main ingredient to cook the sauce is a combination of butter, evaporated milk and you never guess it cheese as well – to give a unique buttery flavours that only cheese can produce). The use of really fresh and succulent prawns was a perfect fit and partner to this elegant dish.Rating 5 of 5
FC Hong
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