I've had boiled lotus root in soup, pickled ones in salads, deep-fried paper-thin chips, but never like this.

Coated in a light batter and then dredged in breadcrumbs, the lotus root retained most of its crisp texture, but the natural sweetness became more pronounced, almost as if I was biting into (old) coconut flesh instead. The dipping sauce tasted a lot like Worcestershire.

Part of the fun is watching the chef prepare this order. After dunking the disc into a batter, you'll see him blow it very gently, I think to make sure the holes don't get covered in breadcrumbs. Quite amusing! 😬