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

1月31日，Kai与我共同呈现了首次以食物为核心的餐饮体验。我们迎来了30余位来宾，在一份由菜单结构所塑造的用餐路径中共享这顿餐食，而非遵循既定的餐饮形式。
前菜
Golden Block（金色方块）——香煎萝卜糕、甜玉米奶油、腌菜、是拉差辣酱
Soft Wedge（柔软楔形）——鸭肝酱、切达奶酪、新鲜杏子冻
The Tent（帐篷）——米纸盒、酸奶芒果奶油、苹果珍珠

主菜
Vegetable Hill（蔬菜山）——上海菜饭、意式风干五花肉、青江菜、毛豆

甜点
Blue Moon（蓝月）——流心绿豆蛋糕、蓝色螺旋藻、茉莉奶油
Red Brick（红砖）——玄米茶芝士蛋糕、自制柚子凝乳、自制山楂酱
Green Glass（绿色玻璃）——班兰椰子冻、山楂酱