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JPhilipson & I were fortunate enough to be the recipients of alan wong's signature li hing amuse bouche, courtesy of a new twitter friend.
it was delicious...so worthy of an alan wong signature dish!
the pineapple room by alan wong.
macy's, ala moana center.
honolulu, oahu, hawaii.
"Amuse" is a veteran Melbourne-based graffiti artist who also is the creator of the global graffiti battle series "War of the Words".
Finally, "Amuse" is known for his crisp lettering, technical "burner" pieces, and vibrant style.
For more information, or to follow this artist references refer to -
INSTAGRAM: www.instagram.com/amuseone/
mtnaustralia.com.au/blog/amuse-interview/
#AmuseOne #Amuse1 #Amuse #SkinnyWhiteBoys #SWB #KingsOfSteel #KingsOfStyle #KOS #WaroftheWords
Amuse Bouche
Brandade with local San Marzano tomato jam.
Notes: Perhaps not the most attractive amuse bouche, nor the most finely textured, but it('s not supposed to be and it) was wonderful. The brandade was served warm. The best part of this amuse bouche was the contrast between the briny, salty brandade and the sweet San Marzano tomato jam.
Read about this birthday celebration dinner at the ulterior epicure.
I did it with my knife, so it wasn't as clean as using a proper cutter, but oh well.... This is a Miso Egg Drop Soup with Bergamote oil and lobster
Amuse live @ Groundlift Studio Ammersee - Surround Sound by Umberto Echo and live visuals by me
see a vdieo here: www.instagram.com/p/DPjQ8xXDRk-/
Wasn't listed on the menu but it was Tuna Tartare with Quail's Eggs, a Quinelle, Mushrooms and a Snow Pea.
this is not my work...I am just a photographer taking hdr graff pictures.
LEGAL DISCLAIMER: I Do Not Condone Any Acts Of Vandalism Nor Do I Participate In Such Criminal Activity. I Am Simply An Observant and Take Photos Of This Graffiti You Have Come Across. ALSO I Will Not Condone Any Usage Of My Photos To Support Any Legal Matter Involving These Acts Of Vandalism Therefore YOU ARE NOT WELCOME TO VIEW OR TAKE THIS MATERIAL For ANY Purpose...
Salmon belly tartare dusted with sea salt on a bed of Meyer lemon paste. Fried cauliflower crumbles and a "Fire Hawk" bud (sweet, thistle-like flavor). Dish is dusted with citrus powder.
Amuse Trio:
- sashimi, fritter, cold "soup"
My favorite was the sashimi.
Please look at the same meal from the perspective of thewanderingeater, and take a look at the entire Jean-Georges picture set.
Amuse Bouche
Parsnip panna cotta with carrot gelee.
Notes: You know the old (foodie) saying: every fine dining meal begins with a white panna cotta. (I've had cauliflower panna cotta, cocoa butter panna cotta (yes, as a savory course), uni panna cotta, malted sunchoke panna cotta, white pepper panna cotta, cucumber panna cotta, Maytag blue cheese panna cotta, sweet corn panna cotta..., etc.). This, I add parsnip panna cotta.
What I enjoyed about this pairing, is the earthy, natural sweetness of both root vegetables. The panna cotta was very smooth and silky, the gelee was supple and not too firm. The flavors were very clean and simple, not at all muddy.
Read about this meal at the ulterior epicure.
White Bean Soup with Chorizo & Chives www.TheKitchin.com
... at the old apartment on Queen & Roncesvalles
Taken with Asahi Pentax S1a / Super Takumar 1:2 / 55 on Fuji Superia ISO 200
Amuse Trio:
- sashimi, fritter, cold "soup"
My favorite was the sashimi.
Please look at the same meal from the perspective of thewanderingeater, and take a look at the entire Jean-Georges picture set.
Amuse Bouche
Parsnip panna cotta with carrot gelee.
Notes: You know the old (foodie) saying: every fine dining meal begins with a white panna cotta. (I've had cauliflower panna cotta, cocoa butter panna cotta (yes, as a savory course), uni panna cotta, malted sunchoke panna cotta, white pepper panna cotta, cucumber panna cotta, Maytag blue cheese panna cotta, sweet corn panna cotta..., etc.). This, I add parsnip panna cotta.
What I enjoyed about this pairing, is the earthy, natural sweetness of both root vegetables. The panna cotta was very smooth and silky, the gelee was supple and not too firm. The flavors were very clean and simple, not at all muddy.
Read about this meal at the ulterior epicure.
Amuse Trio:
- sashimi, fritter, cold "soup"
My favorite was the sashimi ( topped with plum).
Please look at the same meal from the perspective of thewanderingeater, and take a look at the entire Jean-Georges picture set.
This replaced the packaged snacks from the last time I flew this route, so good on ANA.
I couldn't really tell you exactly what each item was but the fancy potato salad like thing at the top was really, really delicious.