something somewhere... no one..??

Angel hair pasta....

Tarabagani

Avruga Caviar..

and Rucola Cress
Scrambled Eggs with chopped truffles and perigeux sauce.

and Nice large 2mm thick slices of perigord Truffles
Pan Fried John Dory...

White Asparagus

Baby Spinach
Just more Hor D'oeurves

Risotto with Tarashirako tempura

Pan fried Lobster Claw

Otoro Tuna with Avruga and Fresh Wasabi

Angel Hair pasta with Tarabagani and Uni

Japanese Plum wine

Maitake Mushroom.....

Valentines VS Chinese New year

Black Perigord Truffle from France
Truffle salad.....

Maine Lobster

Abalone

Kochi tomatoes

Perigord Truffles

Fine beans and Mix salad

Garnished with Hand picked baby herbs
Turbot and Truffles

Pan fried fillet of Turbot

Spinach

Perigord Truffles
Chapon Foie Gras

Confited Breast and Leg of Chapon

Pan fried Foie Gras

La Ratte mash

Sauteed Japanese and French Mushrooms

Perigord Truffles (shave table side)
Beef Rossini

Beef Tenderloin

Foie Gras

Sauteed French and Japanese mushrooms

La Ratte Mash

50 days Grain fed Lamb

Rack of Lamb

Bamboo shoot

Brussel Sprouts

There also was truffle soufle for dessert.... but there was just no time for a photo... :(

truffles and beef...

Black Perigord Truffles all the way from France...

these bad boys will set you back around RM 4000 a kilo!!!

price fluctuates constantly...
Gourmet salad + glass of wine.....

a Meal on its own... Unbelievable...!!!

Sauteed French and Japanese Mushrooms, Fine Beans.

Mixed Baby Salad Leafs

Cured Duck Breast

Foie Gras Terine

Lobster

Perigord Truffles...
Truffles and Buckwheat pasta....

When you order truffle pasta... you GET TRUFFLE!!!! Lots of it!!
Tomato, Scallop and Nanohana salad

With shirasu, Mixed shiso cress, akagai and pommery mustard dressing

Foie Gras Terrine

With Haricots Coco Beans, Brioche crumble and 10 years Aged Balsamique vinegar

Ca nape's!!!

from the bottom heading clockwise

Tuna tartar with Avruga and Wasabi Mayo

Truffle Risotto with Venison Tataki and Perigord Truffles

Pate en Crute with Red Wine sauce,

Warm Salad of sauteed mushrooms and cured DuckFrench Charolais Beef Rib Eye

Dry Aging...

Didn't go too well... looked fine for a few days.. and overnight grew a layer of fungus..?? wtf..

Super strong Beefy Flavour the toughest of the three...

Wagyu Sirloin...

READY TO EAT!!!

Melt in your mouth tender... LITERALLY!!!

awesome.. but much less beefy flavour Vs the Charolais
US Prime Rib eye..

Ready to eat...

Somewhere in the middle of both...

more tender than Charolais but much tougher than Wagyu...

Less Flavour than Charolais just slightly more flavour than Wagyu...

pushing forward

Tarabagani, avacado, baby cos and wasabi mayonaise...

Taragabani A.K.A King crab. monstrous crustaceans found in the colder waters between Alaska and northern Japan. Commonly seen and eaten are the large reds weighting between 3 to 4kg

The more rare blue king crab found of the coasts of Japan and Russia are much larger weighting up to 8kg each.

Tuna with Avruga caviar wasabi and Akame

SOME ONE PLEASE TELL ME WHAT IS AKAME!!!!!

Akagai

a blood bath of shellfish.. these little guys create miniature murder scenes every time their opened.

Rich in Iron and hemoglobin and a crunchy texture. one of the shellfish that should be eaten last as its overpowering taste and high iron content will drown out milder flavored seafood.

Pairs well with Hokkigai
Marrenne D'oleron oysters.

These bad boys come all the way from France. and are the fatest of all French oysters I've seen.

Greenish in color due to their diet of large amounts of algae.

their actually fine de claires.. but because their not allowed to mature in moving surf do not develope a hard shell.

farmed in brackish water run off from and abandoned salt mine in France.
Uni, Shirasu on angel hair pasta.

uni...Sea urchin roe.. smooth and creamy and sweet...

Shirasu... baby Sardines... add a nice salty flavor to a dish.

Tempura of tarashirako with Truffle Risotto

Tarashirako... Cod Sperm a smooth creamy flavour, almost like having spoonful of whipped cream in the mouth.
Kai lan flowers..

In the same Family as Nanohana(rapeseed)

one of the ancestors of the Canola Flower...

Canola actually stands for Canadian Oil Low Acid a naturally bred version of rapeseed.

Akami and Ohtoro Tuna.. with Wedge of Kochi Tomatoes

Akami a meaty part of tuna... that has almost no fishy taste and is almost like eating Extremely tender cut of raw beef.

Ohtoro the belly of Tuna super saturated in marblings of fat has a smooth melt in mouth feel to it...

wasabi Vs Cheese

Wasabi...

hmmm finally.. what that PUNGENT GREEN PASTE everyone eats at Japanese restaurant really looks like..
Parmigiano Regiano....

Awesome cheese made of raw cow milk... cooked but not pressed...

after coagulation the curd is broken up into really small pieces allowing for most of the whey to drain away...

around 45kg of curds make up each wheel of cheese.. that is then shoved into a wheel mold... allowed to set between 3 to 4 days..

then left in brine for up to 25days....

finally aged for up to 2 YEARS!!!!

A by product of parmigiano regiano is Parma Ham... pigs which are fed the whey that is drained away....

Just a Side Note...

Butyric Acid found in Parmigiano Regiano.. is one of the key aroma components in Rancid Butter and Vomit..