T.Tseng:
Non-alcohol tasting #1
T.Tseng:
Oyster leaf with lychee mignonette
T.Tseng:
Oyster leaf with lychee mignonette
T.Tseng:
Spring lamb, green blueberry, nasturtium
T.Tseng:
Spring lamb, green blueberry, nasturtium
T.Tseng:
Frosted geranium leaf
T.Tseng:
Frosted geranium leaf
T.Tseng:
Chef Dave Beran
T.Tseng:
Chef Dave Beran
T.Tseng:
Hamachi in monochrome, sweet pea in pastel
T.Tseng:
Hamachi in monochrome, sweet pea in pastel
T.Tseng:
Non-alcoholic pairing #2
T.Tseng:
Perilla, fermented cauliflower, comma song
T.Tseng:
Perilla, fermented cauliflower, comma song
T.Tseng:
Earl grey, pine nut, rose
T.Tseng:
Earl grey, pine nut, rose
T.Tseng:
Strawberry sphere | spring 2018
T.Tseng:
Strawberry sphere | spring 2018
T.Tseng:
Golden osetra caviar, leek fondue, smoke
T.Tseng:
Golden osetra caviar, leek fondue, smoke
T.Tseng:
Non-alcoholic pairing #3
T.Tseng:
Sea kelp, braised and fried
T.Tseng:
Sea kelp, braised and fried
T.Tseng:
Sour cherry surprise
T.Tseng:
Fermented black bean, watermelon radish, cocoa nib
T.Tseng:
Fermented black bean, watermelon radish, cocoa nib
T.Tseng:
Spot prawn, long bean, chocolate mint
T.Tseng:
Spot prawn, long bean, chocolate mint
T.Tseng:
Prawn legs and yarrows
T.Tseng:
Prawn legs and yarrows
