Thanks for the write-up, a very colourful, aesthetic lunch. I imagine you have took the Octaphilosophy menu.
The savoury crisp with crème - first reaction wow growing moss?! DARING ! Then I saw the powder dust on the wood…
I would like to try that charcoal too, the description is delicious.
A lot of fish and seafood in this menu, especially abalone, what was wrapping around the fish in Fish and Chips?
I read the background of André Chiang, he has worked many years with the Pourcel brothers in the southern France. Is the cuisine French or molecular? Do you see Asian influences in the dishes?
