Celebrate the Year of the Monkey with family and colleagues with Me@OUE’s elegant Yu Sheng, a vibrant blend of Black Winter Truffles, Salmon Trout Sashimi, Hokkigai and Ikura.
This platter is the perfect labyrinth of complex textures and flavours such as fresh Salmon Trout Sashimi, Hokkigai (Surf Clam), Ikura (Salmon Roe), and the highly-prized Black Winter Truffles or black diamonds. The fusion of Japanese and Chinese vegetables gives this dish a distinct zest. The crunch from the purple cabbage, ohba leaf (Japanese Basil), enoki mushroom, daikon cress, white radish cucumber is enhanced by the bite from the ginger and the picked shallots.
This plethora of colourful ingredients is tossed in the delicious sweet and sour sauce – a perfect blend of spices, truffle power, tangy plum sauce and topped with the crunch of the crispy enoki, crackers and peanuts.
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