Chef Que Vinh Dang invited us to the soft launch of his new restaurant Quest. We were excited as we missed his private kitchen TBLS.
Our culinary treat kicked off with Hamachi sashimi, cherry tomato jelly and sea grapes.
Fresh Alaskan King crab with avocado, enveloped in a rice paper roll.
Beef tartar had flavours reminiscent of Vietnamese beef pho.
A perfectly seared Hokkaido scallop served with sweet corn.
A lovely piece of seared Alaskan Black Cod, served on a bed of sugar snap peas.
Charred pork belly with taro and brussel sprouts rounded out our mains.
And to complete our delicious and indulgent meal, a moist almond cake topped with grilled pineapple and homemade salted caramel ice cream.
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