Sweet peas, milk curd and sliced kelp @ Noma, Copenhagen. Double-podded Danish peas, black currant shoots and lemon thyme flowers. Fresh milk curd topped with thin stripes of Rausu kombu brought back from Japan that was cooked for 3 days in a broth of dried mushrooms and sliced thinly. A light broth of the pea cooking juice and pine vinegar. This is when food captivated you with its details and beauty. I fell in love.

Sweet peas, milk curd and sliced kelp @ Noma, Copenhagen. Double-podded Danish peas, black currant shoots and lemon thyme flowers. Fresh milk curd topped with thin stripes of Rausu kombu brought back from Japan that was cooked for 3 days in a broth of dried mushrooms and sliced thinly. A light broth of the pea cooking juice and pine vinegar. A presentation that was mind blowing with the taste to match. The ridiculously delicious kelp strips with silky milk curd almost like the consistency of tofu brought back memories of Noma Japan. The tender peas with the flowers and shoots and the earthy and lightly vinegary broth reminded you that we are in wonderful nordic land. A dish that transported me to two spaces, the best of both landscapes.