World renown chef, Eric Ripert, pleased us when he mentioned “crispy kombu” on his menu. I wonder how this tastes? Perhaps I will have to set up a trip to check this out…..
Its amazing how a few events can change your career though. Hard work, some luck, and marketability. I guess he had it all.
“Currently, the menu at the four-star restaurant includes traditional Japanese and Chinese flavours: smoked yellowfin tuna “prosciutto” with Japanese pickled vegetables and CRISPY KOMBU; pan-roasted monkfish with hon-shimeji mushrooms, turnip-ginger emulsion and sake broth; crispy black bass with lup cheong and bean sprout “risotto,”