I’m rarely excited by sambal kang kong; they have all (or largely) been mediocre in my experience. But this was surprisingly and incredibly delicious for its depth and complexity of flavor.
BRIEF: Roasted Cauliflower, Harissa, Hummus, Pickled Pomegranate
SOOT’S TAKE: I’m not a fan of cauliflower but this was revelatory: the char on the cauliflower + hummus were a match made in heaven. I was not expecting to be a cauliflower convert tonight.
Not the sambal kangkung I’m familiar with. The stems in this dish are broader, flatter and on the whole, fresher and cleaner-tasting. My favorite dish of the evening.
I’d first heard of OmniMeat through years worth of IG posts of home cooked meals from a vegan Hong Kong-based ex-classmate. So imagine my curiosity when I saw that this resto had a plant-based section in their menu featuring OmniMeat! I’m not sure what thread is (presumably a substitute for minced pork?), but it worked with the string beans which were deliciously fresh and seasoned.
Cauliflower griddle fried in spices. The green(ish) cauliflower makes a repeat appearance tonight, this time spiced with something I’m unfamiliar with. Tastiest cauliflower ever.
Cool, refreshing and even tasty! These were so crunchy and flavorful that I was floored by the realization that I, Sooty M, am capable of enjoying cucumber 😲🥒
#lifechanging
This was confusing because we weren’t sure what sweet bean was and it wasn’t clear there was anything particularly bean-like in the dish, but the leaves were quite tasty.
BRIEF: “Blench Paku (wild fern) with sambal belacan.”
SOOT’S TAKE: I was surprised by how underwhelmed I was by this given my recent streaks with sambal kangkong.