duck tacos, scallion pancakes, radish, ube, carrot, cucumber, baby bok choy, red chilies, edamame, and fried leak with a honey “voodoo chef red” sauce
ignore the corners of the shadow box it was a BIG plate
by Old-Aardvark-8553
8 Comments
elijha
The corners of the shadow box are literally so far down the list of things about this that I wish I could ignore
BogesMusic
Before we even talk about plating – this needs to be radically simplified
jistresdidit
it’s difficult to eat. it probably tastes great. but how do you eat it? it would take me an hour to chase down every bean and cube on that plate. it needs to be in some kind of creole or soffrito sauce.
the taco and tortilla look good.
under_the_curve
i love how this plates screams, “i don’t have a care in the world!”
oofunkatronoo
This taco just asked me to come mountaineering.
flufferfail
You have gorgeous ingredients and items here, but the main thing that doesn’t make this “oomph” is the proportions and the photography! This plate really benefits from a top down photograph, with soft lighting, and less edamame as an accesoire to the taco. In all I know for sure the tastes all go together lovely, but you would benefit SO MUCH from making the amounts smaller, and the photography better. Your camera already has great quality, so this is really just a framing thing 😀
pressureIGCN
First comment in this sub, and definitely not a chef. What looses me is what you are serving as a side vs a garnish vs a main. Also, it’s like maximum Asian fusion in gradients but it’s missing some of those flavor profiles. Like, you have the carrot, radish, and cucumber, and peppers which comes close to the toppings on a standard bahn mi, but without the picklings. Then you’ve got duck and the Scallion pancake, which I presume is the main. Then Ube, bok choi, and edamame that aren’t really incorporated and aren’t grounded by any centered logic besides color. I think you could ditch the latter 3 elements and focus on a good sauce, think about pickling some of those toppings, add another taco, and this would be killer.
8 Comments
The corners of the shadow box are literally so far down the list of things about this that I wish I could ignore
Before we even talk about plating – this needs to be radically simplified
it’s difficult to eat. it probably tastes great. but how do you eat it? it would take me an hour to chase down every bean and cube on that plate. it needs to be in some kind of creole or soffrito sauce.
the taco and tortilla look good.
i love how this plates screams, “i don’t have a care in the world!”
This taco just asked me to come mountaineering.
You have gorgeous ingredients and items here, but the main thing that doesn’t make this “oomph” is the proportions and the photography! This plate really benefits from a top down photograph, with soft lighting, and less edamame as an accesoire to the taco. In all I know for sure the tastes all go together lovely, but you would benefit SO MUCH from making the amounts smaller, and the photography better. Your camera already has great quality, so this is really just a framing thing 😀
First comment in this sub, and definitely not a chef. What looses me is what you are serving as a side vs a garnish vs a main. Also, it’s like maximum Asian fusion in gradients but it’s missing some of those flavor profiles. Like, you have the carrot, radish, and cucumber, and peppers which comes close to the toppings on a standard bahn mi, but without the picklings. Then you’ve got duck and the Scallion pancake, which I presume is the main. Then Ube, bok choi, and edamame that aren’t really incorporated and aren’t grounded by any centered logic besides color. I think you could ditch the latter 3 elements and focus on a good sauce, think about pickling some of those toppings, add another taco, and this would be killer.
I’d like a word with your “chef” lol