Dish 6: Charred Bonito Sorrel P9
Dinner @ "RAW", Michelin Taipei 1 Star and Top 50 Restaurants Asia 2018 No.15.
I do like the charred bonito - juicily smoky and tender - and deservingly the star of the dish. If the pairing of sorrel is to deliver some tart and acidity, I think other ingredients would have been a better choice as the herb simply did not have the audacity to go up against the more robust bonito.
I was puzzled what "P9" meant. With a smile like a cat, the server whispered like a cat which had a bird in her mouth...."what is the Chinese name for beer?" and then it all dawned on me (you nitwit....haha) It was used to flavour the condiment to add hints of fruity fermented taste, but unlike say a miso, again, it was not ready for the big time and I find the sauce blander than perhaps required. Maybe stout would have been a better choice?
Dish 6: Charred Bonito Sorrel P9
Dinner @ "RAW", Michelin Taipei 1 Star and Top 50 Restaurants Asia 2018 No.15.
I do like the charred bonito - juicily smoky and tender - and deservingly the star of the dish. If the pairing of sorrel is to deliver some tart and acidity, I think other ingredients would have been a better choice as the herb simply did not have the audacity to go up against the more robust bonito.
I was puzzled what "P9" meant. With a smile like a cat, the server whispered like a cat which had a bird in her mouth...."what is the Chinese name for beer?" and then it all dawned on me (you nitwit....haha) It was used to flavour the condiment to add hints of fruity fermented taste, but unlike say a miso, again, it was not ready for the big time and I find the sauce blander than perhaps required. Maybe stout would have been a better choice?