I really like the duck Huw , what is the white thing across the plate ? some maltodextrin powder action going on there ?
Thanks Mert, yep it's the rendered duck fat infused with ginger & shallot in a bag overnight then into Malto. The rendered skins are fried in duck fat and we make a crumble with salt & Szechuan pepper.
Make simplicity seem like abundance - Tetsuya Wakuda
Hope you will get the second hat Huw , your food looks amazing. I see good texture and taste profiles , and some Tetsuya precision
Best of luck , would love to see you on GT , make sure you hold something sharp and shiny on your hands
Mate your food looks as good as many 3 hat restaurants in Sydney. I really need an excuse to come visit. Good luck.
A lot of interesting food. Would love to know some details of preparation. Maybe it's time for a book?
Huw... OFF THE FRICKIN' HOOK, simply amazing plating & composition, as alway's. Good luck on the awards. Should be a slam dunk, with plates like that. I just hope the wait staff.can match up withe the food!
Good food is essential, where knives are an integral part of the process.