Cookaine

Soft boiled eggs on crispy fried dough
with herby cream cheese, paprika/chili/lemon butter, pickled red onions, lemon juice, olive oil and fresh herbs. A very exciting dish i just had to try to recreate. It‘s pillowy, crunchy, creamy and refreshing at the same time.

Inspired by The Pavyllon London

Century egg on silken tofu
with green peppers, coriander, crispy onions, sesame seeds. Seasoned with a sichuan pepper salt blend, sichuan chili oil and rice vinegar.

century eggs with the Sichuan kick, is some sort of psychedelic umami madness