World Chaîne Day dinner at @whisk.hk
Thank you chef Olive Li special menu of this reason featuring egg-citing.
🍽 World Chaîne Day dinner menu：
Amuse Bouche
- Duck confit, Black truffle
- Amebi & Aurugu Caviar Tartlet
French farmed sturgeon caviar
Starter
- kuahiyaki duck, White miso
- Oyster chawanmushi, Avruga caviar
(Oyster Royale, Caviar, Dashi)
Caviar, Uni
魚子醬 海膽
*Special for me: Creb meat inside, not Uni
“Signature” Crystal sushi
獨特
(Albert Adrià’s crystal bread, revisited by Chef Oliver Li)
*Special for me: Lobster meat on top
Decorating: Shiso flower, chives
Abalone, Egg mimosa
鮑魚 蓮芋
Fernented sake bread
清酒麵包
Ikejime - Coral trout, salmon roe
活締 - 赤羽太
Pigeon au sang
血鴿
Oxalis wagya
尾崎和牛
White asparagus
白露筍
@worldchaineday
#worldchaineday2021
#eggstravaganza
#chainedesrotisseurs
#vivelachaine
