Black & White '10 pt.III

So.,.. here it is.... Black & White '10!! This dished is basically born from the working title, name of the dish itself. To me this dish look SICK!! Anyway I would say and guest feedback say this dish is not just "looks", the taste, flavor from every single different aspect, "have reason to be and get done right"

So for plating , first off paint plate with balsamic vinegar reduction, everyt time different tone, different look. And scallop is seared on the griddle half way, so like I said previous post top side raw, bottom side is caramelized, kinda "scallop hot & cold duo" For garnish, romain stalk boomerang, young coconut triangle, enoki mush room 1,5 inch, almond sliver and black tobikko
All these garnishes are dressed with lime coco vin which is made of lime zest, lime jus, fresh young coconut jus, white balsamic vinegar and ex.virgin oil and as secret touch, white soy.

After putting garnish on the scallop, put black sea salt, dry coconut flake, almond oil powder and liquid nitro dropped squid ink black garlic sponge which is whipped mixture of squid ink, black garlic, soy sauce, water and gelatin sheet. Liquid nitro give cruchny outside soft inside texture, sleek charcoal look and smoke affect on the plate.

I'm generally against too much ingredients on the plate. I believe "Real" chef can make a great dish with 3 ingredients and sometimes too many components on the plate ( I call it disneyland) hide "what dish want to speak on the plate". But obvisouly not always, some dishes have reason why there are 10 components on the plate. And I believe this dish is the one, all the garnish have reason to be, texture, saltiness, sweetness, acidity... all comes together and make symphony. Well, this dish gonna be hard to explain, have to try it with ur tongue!!

In my opinion.. my, if I choose one dish out of RM upstairs opening menu and say what RM upstairs food like, I would choose this dish. Couple reasons, 1. this dish not gonna be finalized this way if three of us (me, chef Gerald and chef Adam) are not all together, this dish is made under collaboration of us. 2. it's modern, kind of molecular, playful, but flavor focus and born from passion and love to the foods. 3. best looking / laugh 4. Again mainly made by me!! BUT unfortunately this dish gonna be off the menu soon because this dish doesn't really refletct season or look not so spring. If you wanna try this, RUN!!

So this is it, the story of "Black & White '10"... Why '10? I'm actually thinking bring this concept as annual year dish. I want to do once a year! I've already have couple different versions of "black & White", but that's different story. Wait for "Black & White '11" next year! Next dish from RM upstairs winter menu >> Foie gras a la Japonne!!