“ODEN Part 2” Den's signature DFC of course took to the stage, it was a great surprise for friends who were eating it for the first time, a joy for everyone. This is my third time, and have evolved every time, and it's fun to guess the changes, it's never boring. If I remember correctly, Zaiyu San said the inspiration was from when he was small and didn't want to eat rice, to encourage him, his mother would cook his favourite deep fried chicken wings and put them on the side, so he would eat more rice. This is a combination of what he love and hate most as a child, and now it's his humourous nod to that time. The dish I love most was Chef Julien's pigeon, I've been to his restaurant twice last year, had pigeon both times, his pigeons are delicious! This time, he also slow cooked then smoke them, using Cambodia's Kampot pepper to add a crispy layer to the skill. The doneness is a perfect medium rare. The Kampot pepper a aromatic, spicy with a long after taste, which pushes the meaty flavour even more; however, the meatiness is conquered by the sweetness of Hokkaido sweetcorn, mashed and kernel, softening the hard flavour! It's simple yet excellent! Den的代表作DFC一定要登場，在座第一次吃這道的朋友都非常驚喜，場面充滿歡樂。而這是我第三次, 三次都有變化，每次猜測有何變化也是一種樂趣，從無沉悶感。如沒記錯細節，Zaiyu San當晚說這道菜的靈感是來自於小時候不愛吃飯，母親為了哄他，就會做他喜歡吃的炸雞翼擺在一起，好讓他多吃飯。這組合其實就是他童年的最愛與最恨，如今轉化成他充滿幽默感的作品。 是夜我最愛的一道菜是Chef Julien的乳鴿，去年到過他的餐廳兩次，都有吃乳鴿，他做鴿實在好！這一次呢，他的鴿子一樣是先慢煮後薰製，用上柬埔寨的貢布胡椒，為鴿子皮製造了脆面效果，doneness 是完美的medium rare 。貢布胡椒的香氣濃郁，辛味有勁，後韻極長，於是把鴿肉的肉味推得更香醇些；然而，配菜卻是甜美十足的北海道玉米蓉及玉米粒，馬上把胡椒鴿子的霸氣馴服了。胡椒馴服了鴿肉的野，玉米又馴服了胡椒的霸，這道菜是一物治一物，最後百煉剛化為繞指柔！此菜簡約，卻出色！ @chef_julien @zaiyuhasegawa #asias50best #asias50bestrestaurants #worlds50best #den #dentokyo #odette #odettesingapore #fourhandsdinner #fourhandsmenu #fourhandscooking #caviar #caviarhouseandprunier #caviarhousesandprunierhongkong #hongkongfoodie #50bestchefs #ritzcarltonhongkong