It looks like a baby corn but isn't. You'll discover for yourself why the moment your spoon touches it.
This, to me, symbolises the cuisine at newly-opened Bistro November at Hotel 1929 - surprising, slightly surreal and fresh.
If you're already familiar with what Chef JP was doing at the now-defunct Thirteen Duxton Hill, you're probably thinking you know what to expect. Well, I feel the food here is better as he has the benefit of a fully-equipped kitchen and a bigger team to support his vision.
Walk in to Bistro November with an open mind and let yourself freefall. Trust that chef's originality, imagination and wild creativity will catch and lift you with a myriad of new flavours and unusual textures that venture outside the familiar. Trust that his concept of "zero waste cuisine" will delight, dazzle and provoke discussions.
All this is made even more impressive on the back of the fact that he shops for his ingredients every morning at the wet market around the corner.