Buckwheat funnelcake, kombu, mentaiko dip
Salmon beet tartare, cassava chips, soy cured egg yolk
Angel food cake, crushed rose, apricot gelée, miso honeycomb, orange liquor flambée
Phoebe Tran (UMi Chef), Olivia Mok (Shanghai Supperclub), Renel Sun (UMi Chef)
We present the story behind each dish to diners as a part of encouraging people to know their food.
Photography by Kavivath Chhay
EMOTIONS OF EXPLORATION
Role: Chef, Storyteller
As part of a dining series produced by the Shanghai Supperclub, twenty-two diners are sat at random in a secret venue to experience an edible interpretation of the emotions of exploration.
From feelings of apprehension to surprise and love, we communicate the universal emotions that arise during new travel adventures. Diners experience that eating is also a form of travel, communication and exploration.