The first dish, an amuse bouche course, was the Red Moruno Prawn Tartare consisting of red moruno prawns, served with a calamansi-mint sorbet, avocado, wild salmon roe and micro greens.The calamansi sorbet added a nice acidity to the dish, with the mint brightening it up. The dollops of salmon roe also added a nice briny umami burst, with the creamy avocado cutting the sharpness. The prawns were an interesting choice, but as with raw prawns, it can leave a slightly gelatinous texture, which perhaps would work better with a mix of prawn and scallop.
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Full review is up on www.foodforthought.com.my
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💵 RM270.00 / 6 course degustation
💫 4 / 5
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