[ 帆立贝，葵花鸡，南瓜花 ，鸡油菌，墨鱼 ]
[ Shallop, Sunflower Seeds Fed Chicken, Squash Blossoms, Chanterelles, Ika]
[ Shallop, Sunflower Seeds Fed Chicken, Squash Blossoms, Chanterelles, Ika]
葵花鸡肉去骨与鸡油菌混合打碎成泥同鲜甜扇贝组合； 用夏季的南瓜花包裹蒸制。 酱汁我们取用了扇贝肉的鲜甜与法国黄酒的浓香，最后点缀上马来西亚的居林果油使得味型虽轻但丰富。 我们笑称这道菜虽看起来云淡风轻但确实最像想象中夏天花园的味道。
Sunflower-fed chickens are deboned, blended with chanterelle mushrooms into a mousse, and paired with sweet scallops; all enveloped in summer squash blossoms and gently steam-poached.
The sauce captures the scallop’s natural sweetness and the rich aroma of French Vin Jaune, finished with a drizzle of Malaysian KULIM fruit oil for a light yet complex profile.
We playfully call this dish *‘deceptively simple’*—yet it tastes most like the **quintessential summer garden of our imagination.**"
Sunflower-fed chickens are deboned, blended with chanterelle mushrooms into a mousse, and paired with sweet scallops; all enveloped in summer squash blossoms and gently steam-poached.
The sauce captures the scallop’s natural sweetness and the rich aroma of French Vin Jaune, finished with a drizzle of Malaysian KULIM fruit oil for a light yet complex profile.
We playfully call this dish *‘deceptively simple’*—yet it tastes most like the **quintessential summer garden of our imagination.**"
[ 2025, AVANT, SUMMER ]