When watching @cultivate.hk developing before its Soft Opening, I was a little uncertain of the direction it was going to take. You see, anyone who has followed @leonidas_xcii 's food for a while would have noticed 2 things: One, is that he's rather unconventional & inventive, sometimes borderline 'unpredictable' with his flexibility, with each dish taking many micro steps.

2ndly, he actually developed a bit of reputation for having a knack for making Vegetables taste great, but still, all these spring veggies photos popping up on my screen 🤔. In fact there are Vegetables based Dishes still remaining on HK Restaurant menus, which was co-invented by Leonard when he was working there, the famous Brussels Sprouts salad is one if u know what I am speaking of.
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Taste of Spring Bites:

🔸Roasted Vidalia Onion with Lemon Verbena Ricotta, Petit pois, Freeze Dried Tangerines, etc. The flavor explosion from this bite surprised me, as it is much more complex than it seems on paper. The Vidalia onions are highly seasonal, & US Georgia's answer to the French Cevennes Onions or other sweet onions in Japan, etc.

🔸A little very well cooked piece of Eel beneath

🔸Nasturtium with Green Apple, Sorbet, Whey & Lemon confit. This was very interesting, as there's a mixture of sourness, bitterness and leafiness from the herb & flower itself. It reminds me a bit of the Sorrel & Omija sorbet initially at Hansik Goo, which is quite 'out there' & great for palate training, exploratory, on the sour bitter spectrum

🔸Salted Celtuce with Creme Fraiche, Dill & Fennel presented on a fork, to start, also was more flavorful than the outlook suggested

vidalia onion 非尖頭的扁扁頭維達利亞洋蔥
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好似是因為在米國的vidalia（維達利亞）培育出來，所以就叫vidalia onion這名了，因為較甜所以這聽說是生食好選擇。
* 題外問：哪一種從別人口中聞到的打嗝氣味你最不想聞到？韭菜嗝？洋蔥嗝？

*很不「永澤」的洋蔥

vidalia onion 非尖頭的扁扁頭維達利亞洋蔥
———————————————
好似是因為在米國的vidalia（維達利亞）培育出來，所以就叫vidalia onion這名了，因為較甜所以這聽說是生食好選擇。
* 題外問：哪一種從別人口中聞到的打嗝氣味你最不想聞到？韭菜嗝？洋蔥嗝？

*很不「永澤」的洋蔥

オニオンリングに砕いたポテトチップスをまぶすだけでサックサクの衣に！！少ない材料で簡単に作れるのでおつまみにもオススメのレシピです。ぜひ作ってみてくださいね♪

オニオンリング
4人分

材料：
玉ねぎ（輪切り）2個
ポテトチップス 140g
ポテトチップス（サワークリーム味）140g
ポテトチップス（バーベキュー味） 140g

小麦粉 125g
卵 3個
バターミルク 60ml
塩 小さじ1
粗挽きコショウ 小さじ1

揚げ油 適量
パセリ（みじん切り） 適量
ディップソース（ケチャップ、サワークリームなど）　お好みで

作り方：

1.揚げ油を190℃に予熱しておく。

2.玉ねぎは2cm幅の輪切りにし、輪を1つずつ外す。

3.ジップ付き保存袋にそれぞれポテトチップスを入れ、手で細かくなるまで砕く。砕いたらボウルに移す。

4.別のボウルに卵、バターミルク、塩（少々）、粗挽きコショウ（少々）を加えてかき混ぜる。

5.別のボウルに小麦粉、塩、粗挽きコショウを加えて混ぜ合わせる。

6.玉ねぎに(5)を薄くまぶし、(4)にくぐらせる。これを2回繰り返す。

7.(6)に砕いたポテトチップスをまぶし、190℃の揚げ油に入れてきつね色になるまで2〜3分揚げる。

8.パセリを振り、お好みのディップソースを添えたら、完成！

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Potato Chip–Coated Onion Rings
Servings: 4

INGREDIENTS
Vegetable oil, for frying
2 large Vidalia onions, roots trimmed
5 ounces original potato chips
5 ounces sour cream and onion potato chips
5 ounces BBQ potato chips
1 cup all-purpose flour
3 large eggs
¼ cup buttermilk
1 teaspoon kosher salt, plus more to taste
1 teaspoon ground black pepper, plus more to taste
Chopped fresh parsley, for garnish
Dipping sauces of choice, for serving

PREPARATION
Add enough oil to a large Dutch oven or heavy-bottomed pot to come about halfway up the sides. Heat the oil until it reaches 375˚F (190˚C).
Slice the onions ¾-inch thick and separate into individual rings.
Place the original potato chips in a resealable plastic bag and crush into crumbs. Transfer to a shallow bowl and repeat with the sour cream and onion and BBQ chips, adding each flavor to a separate bowl.
Add the flour and eggs to 2 more shallow bowls. To the eggs, add the buttermilk and a pinch of salt and pepper and beat to combine. Add 1 teaspoon salt and 1 teaspoon pepper to the flour and mix to combine.
With one hand, dredge an onion ring in the flour mixture and gently shake off any excess. With the other hand, dip the onion ring in the egg mixture and let any excess drip off. Dip once more in the flour, then the egg. Dip the onion ring in 1 of the 3 chip flavors, ensuring that the ring is coated thoroughly. Set on a baking sheet and repeat with the remaining onion rings, coating about ⅓ of the rings in each chip flavor.
Working in batches, fry the onion rings in the hot oil for 2-3 minutes, until golden brown. Watch carefully, as the onion rings will cook quickly. Transfer to a wire rack to drain.
Sprinkle the onion rings with parsley and serve with your favorite dipping sauces.
Enjoy!