A 3-course meal I prepared yesterday for a private dining test taste. It was an amazing experience yet challenging one cooking outside of the usual comfort zone of a familiar kitchen.
I did manage to execute my dishes according to plan for the most part. More improvements and fine tunings to be made to perfect these dishes.
Glad to have the opportunity to cook for people that love food and creating food as much as I do 🙏
🐟🇫🇷🇯🇵 The fanciest Patin dish you'll ever find is here!
Eco Fish Patin Filet
Capers Salt
Pommes Parisienne
Edemame
Buttermilk Dill Oil Sauce
🇲🇾🇫🇷🥭🦆 My take on 'Mango Duck' - a Kuching Sarawak dish, but using French cooking techniques and a crêpe pancake wrap.
French Crêpe
Fresh Mango
Confit Duck
Coriander Lime Aioli
Garlic Confit
Pepper Salt
Pickled Onions
Duck Skin Crisps
🇫🇷🍫 Dessert is my weakest in my cooking repertoire but through inquiring and learning from other chefs I've managed to make something I'm quite happy with.
Dark Chocolate Mousse
Meringue Shards
Butter Crumble
Frozen Blueberries
Fresh Mint Chiffonade
