I've a new found love for Italian food, and it's at Caffe B. Newly renovated to Club Street with a cafe and naturally, a new menu as well, everything I tried that evening was stellar.
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Take this vongole for example, there was so much natural sweetness in its sauce that was more than just seafood, clams or white wine. And as I spoke to Chef Masanao Saito @erefant, he explained how he incorporated Japanese subtleties to this dish - the vongole sauce contained housemade dashi stock, and garnished with shiso leaves.
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I'm always impressed with the way the Japanese does things, their attention to details always results in perfection. It may not be obvious or mind-blowing, but you know he has created a vongole that's still predominantly Italian, but improved by Japanese elements.
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