Let’s head now to an Italian restaurant that turns all assumptions on their heads. Have you ever tried spaghetti with pickles? How about a risotto made of cauliflower? Top quality ingredients are the star of the show here, and the chef has gone to town on exciting fusion dishes.
Spaghetti paired with a tender beef steak. What’s that pungent fermented scent, though? The sauce includes the chef’s home-made pickled cabbage, balancing out the spice of the green Sichuan pepper, and creating a unique marriage of East and West cuisine.
The beef hits the pan with a sizzle, letting out a delicious aroma.
The spaghetti is also fried in butter with garlic, before being bathed in a thick beef bone broth to absorb its goodness.
Then the pickled cabbage is sprinkled on top, letting out that sparkling acidic scent…
Huang Pei-ling
Restaurant owner
We fry the pickled cabbage in pickled peppers. We want to elevate its flavor without making it too searingly hot.
Most people like a light, creamy sauce for pasta, but this chef uses Hokkaido milk, and cuts out the stage of frying on top heat, so as not to lose any milkiness.
Pollock roe goes in the pan, turning the milk a delicate pink. Even shrimp are garnished with pollock roe before being blowtorched.
Huang Pei-ling
Restaurant owner
The reason we don’t use cream is because we get a lighter, sweeter and less cloying spaghetti with Hokkaido milk.
Another interesting item on the menu is this unique risotto that’s totally rice-free, with chopped cauliflower for a low-starch delight. This little garden plate has a surprisingly purple potato that confounds expectations. This is one stop where Italian food is not the same old, same old you’ve seen before.
Let’s head now to an Italian restaurant that turns all assumptions on their heads. Have you ever tried spaghetti with pickles? How about a risotto made of cauliflower? Top quality ingredients are the star of the show here, and the chef has gone to town on exciting fusion dishes.