I have not been so impressed by a meal for a long time.
Smart
combination of ingredients and flavours from different cuisines to
create amazing dishes, by the chefs at LESS Eatery, Bruge Belgium, huge
applause.
Open kitchen with a row of table facing it, like sushi bar arrangement, to watch the chefs cooking, this charcoal grill with levels for different temperature cooking and resting is ingenious.
-Miso glazed aubergine with bonito flakes, seaweed and sesame, amazing texture and flavor, he used the sauce of Japanese grilled eel with good effect
-Pork and shrimp dumpling in peanut sauce, hard to imagine how he can stuff so much pork and shrimp in super thin ravioli skin.
-Peking duck inspired wrap with Thai salad, pretty for the eyes and freshing.
-Crispy skin belly pork with mild sweet sour sauce, skin is really crispy, very smart to serve in a sauce, keep the meat moist and warm, and cut the fatty feeling.
-Thousand layers potato, make an effort, to turn humble potato to such a presentable dish
-Chili lime mango with coconut basil ice cream, very talented chef with open mind and can see what are great ideas. Merging Mexico style of serving mango with chili and lime, a good kick, to be cooled down with Thai influenced coconut basil icecream.
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