As consumers’ health awareness and sense of responsibility for the environment heightened, their interest in plant-centric menus grows rapidly. Now we’re seeing this reflected in more and more dishes served by the top chefs. Even Chef Jean-Georges Vongerichten is jumping on board with his upscale Beverly Hills restaurant transitioning to one more plant-inclined.

 

Taian Tables’ Michelin star chef Stefan Stiller also creates a 14-course menu heavily-focused on the simple vegetable. But his dishes are anything but simple. The dishes Stefan creates are some of the most spectacular and delectable in town, making you wonder why vegetables weren’t top on your list in the past.

 

Not only are vegetables being celebrated in their own right, but the ways in which they are made to imitate meat-based products or carbs are becoming increasingly sophisticated. This doesn’t mean we will be doing away with meat and seafood entirely. We will continue to see meat on menus, but they will be seen as ingredients  that bring richness and flavour to a dish instead of being the focal point.

Chawan Mushi | Caviar | Broccoli Coulis

 

Dashi Stock ingredients

20g          Kombu seaweed

30g          Bonito flakes

6pcs        Dry shiitake mushrooms

1ltr          Water

                                   

Chawan Mushi ingredients

250ml    Dashi stock

20ml       Light soy sauce

8ml          Mirin     

3pcs        Eggs       

                                   

Broccoli Coulis ingredients

300g       Broccoli florets

20g          Sliced shallot

550g       Water    

2g             Tabasco                  

4g             Lemon juice

Salt and pepper

                                   

Method

Dashi Stock: Add all ingredients in a stock pot and bring to a low simmer (approx. 80 degrees). Don’t boil. Infuse for 30 minutes. Strain and chill down.

 

Chawan Mushi: Blend all ingredients together well with a blender. Strain and let liquid rest for about one hour at room temperature to avoid bubbles. Pour into individual serving dishes and cover each with plastic wrap. Steam at 85 degrees for 35-45 minutes or until custard sets and doesn’t wobble in the centre.

 

Broccoli coulis: Sweat shallots in a medium pan in olive oil. Add broccoli and sweat for 1-2 minutes, then add water. Boil on high heat for 3-4 minutes. Pour contents into a stainless steel bowl and chill down on top of a bowl of ice to stop the cooking process. After broccoli is chilled, put into a blender and blend until it becomes a smooth puree. Season with salt, pepper, Tabasco and lemon juice. Strain through a sieve and put aside.

Take the serving dishes with the set Chawan Mushi, pour a layer of the Broccoli Coulis on top. Add one spoon of caviar in the centre, add a sprinkle of pepper and a dash of olive oil. Serve immediately.

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