Tangram Tasting

On 31 January, Kai and I hosted our first food-led catering experience, welcoming over 30 guests to share a meal shaped by the menu itself rather than a fixed format.

STARTERS
Golden Block – Pan-seared daikon cake, sweet corn cream, pickles, sriracha
Soft Wedge – Duck liver pâté, cheddar, fresh apricot gelée
The Tent – Rice paper box, yoghurt and mango cream, apple pearls

MAINS
Vegetable Hill – Shanghai-style vegetable rice, pancetta, pak choi, edamame

DESSERTS
Blue Moon – Molten mung bean cake, blue spirulina, jasmine cream
Red Brick – Genmaicha cheesecake, homemade yuzu curd, homemade hawthorn jam
Green Glass – Pandan coconut jelly, hawthorn sauce