It's been more than a year since our incredibly fun dinner with Uwe, and an email came around asking if another gathering was in order. We were reminiscing about some of the Art Basel-related creations, and debated about visiting around that time to see what fun stuff Uwe would come up with this year, but unfortunately the lot of us just couldn't get our act together in time...
So we came back to the Mandarin Grill + Bar tonight, ready for another fun evening. When Uwe asked me what I wanted for tonight, I asked him simply to surprise us. I never doubted him for a second.
something similar last year, but I'm wondering if Uwe's doing one of these per season... maybe more. The foliage was made with freeze-dried tomato and decorated with mozzarella balls, olive oil caviar and more; the trunk was Parmesan powder; and the "sous bois" salad came with jamón ibérico. Final touches came in the form of a few drops of 25-year balsamic vinegar.
This was, quite simply the best "green tea" I've ever had. The fragrance from the basil was simply incredible. The purity of the flavors with just basil and tomato... Wow! I'd drink this tea any day!
a lot like what I had at Les Créations de Narisawa.
The beef was pure perfection. Soooo texture, juicy and succulent. That onion-flavored crust. The onion "bark"... which tasted a little like the Sour Cream and Onion SunChips. Garnished with spring onion shoots on the side.
Needless to say, this was another really fun evening. Uwe continues to treat us to new ideas collected from around the world, and we get to have lots of fun while we eat. We were chastised by Uwe for having waited so long to come back, but believe me, it won't take another year for our next visit together!