A new addition to Kaohsiung’s fine dining scene with Thomas Buehner as the consulting chef and Xavier Yeung the chef de cuisine. The menu designed to showcase the natural flavour of the ingredients, and focused on seafoods. From the amuse bouche’s sea urchin to tuna, abalone, lobster, and trout, each dish was well executed with a touch of Japanese flavour, such as kombu and yuzu. It was a spiritually satisfying meal without feeling too heavy for the body to digest.
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Low-temperature cooking plays a key role in shaping chef Buehner’s cuisine. This cooking method helps to preserve nutrients that can be lost when food is cooked rapidly at high heat.
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