Chef in the house Ken Cheong

16 January 17 @ Q Bay Residence

Wagyu tartar, gonac aioli, pickled, chips, bread
Hamachi tataki, avocado, wasabi, ponzu, radish, herbs
Lovely botan ebi
Botan ebi, yuzu salt, lemon
Hamachi collar, chorizo, confit finger potato, saffon, tomato
Wagyu rostbiff Wellington, au jus
Beef with various stuffing
Asparagus, leek, manchego, zest, lardo

Sake

一滴入魂 junmaiginjo 720ml

Murashige Hinoshita junmaidaiginjo 1.8L
Thanks Chef Ken for the wonderful dinner..
Appreciate

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