COBO HOUSE presents Chapter 8 of the praised Knife and Spoon menu series, Ocean Duet, featuring a selection of luxury dried seafood and Chinese tonic ingredients, meticulously handpicked from Macau’s Chong Kio Farmacia Chinesa (CK). The special menu coincides with the Lunar New Year season, just in time for Executive Chefs Ray and Devon to take on the challenge of embracing the Chinese medicine heritage of balancing peoples’ inner health system through food. The culinary experience at COBO HOUSE is known to lift diners to new heights of discovery, whilst the latest menu includes an educational twist.
In Chinese culinary heritage, dried seafood requires a long and particular preparation procedure to bring out the best flavour. In Chapter 8, the chef duo pays tribute to their roots while marrying traditional family secrets with modern cooking techniques, connecting the younger generation of food lovers with veteran gourmet connoisseurs.
Highlight dishes of the Ocean Duet dining experience includes: Birds Nest layered on top of dried scallop infused egg custard and served with Shiro Ebi and a spoonful of caviar; charcoal grilled Cuttlefish with charred tomatoes and peppers, stir-fried with onion, coriander and chilli, and a light touch of chocolate; Dried Oyster that is chopped and stir-fried with shallots and a buttery Rosé Beurre Blanc, complimented by herring and trout roe; and Slow Cooked 12 hours Abalone (considered the star of the show) – the abalone is pan-fried with butter and dressed in an abalone glaze, whilst tender thick-cut beef chunks are served alongside juxtaposing the texture of the abalone.
Dessert is an unmissable American Ginseng Honey Cake with dried figs and frozen yogurt, and is followed by a Red Date Truffle Chocolate that is inspired by red date walnut cake, a classic Lunar New Year snack.
The Knife and Spoon Chapter 8 – Ocean Duet is available from Thursday 27 January to Wednesday 6 April 2022 and offers three set menus for gourmet tasting: Silhouette Experience (four courses), Abstract Experience (six courses) and Full Experience (eight courses).
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