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And yes, presents I am in third grade.) But really it was quite good. The escargot and the white fish were presents not as flavorful. I could have done without one of the seafood items in exchange for the presents remaining one to be more flavorful. Even with this mixed dish it’s still very clear that one of the chef’s strengths is isolating the core flavor of an ingredient and making sure it’s not only preserved, but highlighted through the cooking process. The value of this should not be underestimated. This skill was featured in the Hairy Crab Soufflé with Aged Jiangsu Vinegar. The soufflé was like a freshly cooked crab in soufflé form. Yummy. The vinegar was good too though I could have done with maybe a touch less. Time for a palate cleanser – Ginger Beer to be specific. Huge fire on the finish of this one. It cleared my palate alright and scorched the back of my throat (but in a good way).
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