2. Cold soup: refreshing. Like slightly boozy dongchimi
3. Tuna: very good. Interesting texture from the minced cuttlefish under the tuna although taste itself was just ok
4. Tuna in the cracker: there was a certain dumpling interpretation aspect to it although it fell kinda flat.
5. Strawberry katsuobushi cracker: confusing but kind of incredible? The strawberry was totally unnecessary; letting the scallion, katsuobushi cracker, and porcini glaze probably would have been enough. Why strawberry. Why. Otherwise great texture
8. Conch with watermelon: confusing. The watermelon pickle texture is a sort of limp crunch that mimics how the conch feels. The garlic sauce seems unnecessarily overpowering. The seaweed powder seems to do very little. Overly ambitious
9. Shrimp: what??? What is going on. Durian black pepper sauce? Shrimp is cooked well and the cabbage works but this sauce is very strange. Burnt cabbage inside the shrimp is also very nice but it seems the theme of this meal so far is a very pleasant dish marred by a wildly clashing fruit addition
10. Carrot: great, actually. The idea is of “Eating a carrot straight from the dirt” and the deeply toasted hazelnuts evoke it in a fun way. Sandthorn berries work well with it as well.
13. Hanwoo: hard to fuck up but the sauce is great and the jjangachi is great. Crust on the meat is good and I like the interplay between bitter, sour, and the textural contrast. Herbal grassiness of the garlic shoots are good too. I like this better than the hanwoo I had at mingles
14. Cucumber sorbet with kiwi macerated in white wine and olive oil: refreshing.
15. Coconut milk Panna cotta with a lychee and watermelon peel preserve and fresh almond milk and cilantro oil sauce: this dessert is really exceptional. Everything tastes exactly as you’d expect, except the cilantro oil, which is a bit more subtle than you’d think, and the blend of fruit evokes a pleasantly tropical vibe.
17. Almond doenjang caranel tart with ground mixed grains and chocolate: savory sweet. Warming. Desserts here are good
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[the menu](https://i.imgur.com/Lw9CMpJ.jpg)
Brief notes on each dish:
2. Cold soup: refreshing. Like slightly boozy dongchimi
3. Tuna: very good. Interesting texture from the minced cuttlefish under the tuna although taste itself was just ok
4. Tuna in the cracker: there was a certain dumpling interpretation aspect to it although it fell kinda flat.
5. Strawberry katsuobushi cracker: confusing but kind of incredible? The strawberry was totally unnecessary; letting the scallion, katsuobushi cracker, and porcini glaze probably would have been enough. Why strawberry. Why. Otherwise great texture
8. Conch with watermelon: confusing. The watermelon pickle texture is a sort of limp crunch that mimics how the conch feels. The garlic sauce seems unnecessarily overpowering. The seaweed powder seems to do very little. Overly ambitious
9. Shrimp: what??? What is going on. Durian black pepper sauce? Shrimp is cooked well and the cabbage works but this sauce is very strange. Burnt cabbage inside the shrimp is also very nice but it seems the theme of this meal so far is a very pleasant dish marred by a wildly clashing fruit addition
10. Carrot: great, actually. The idea is of “Eating a carrot straight from the dirt” and the deeply toasted hazelnuts evoke it in a fun way. Sandthorn berries work well with it as well.
13. Hanwoo: hard to fuck up but the sauce is great and the jjangachi is great. Crust on the meat is good and I like the interplay between bitter, sour, and the textural contrast. Herbal grassiness of the garlic shoots are good too. I like this better than the hanwoo I had at mingles
14. Cucumber sorbet with kiwi macerated in white wine and olive oil: refreshing.
15. Coconut milk Panna cotta with a lychee and watermelon peel preserve and fresh almond milk and cilantro oil sauce: this dessert is really exceptional. Everything tastes exactly as you’d expect, except the cilantro oil, which is a bit more subtle than you’d think, and the blend of fruit evokes a pleasantly tropical vibe.
17. Almond doenjang caranel tart with ground mixed grains and chocolate: savory sweet. Warming. Desserts here are good