[China: Shenzhen] AVANT
A remarkable meal at AVANT in Shenzhen by Chef-owner Jerry Tian! As the only restaurant in the city to be awarded 2 diamonds in the Black Pearl guide, the menu features borderless cuisine inspired by the chef’s travels. Each dish was accompanied by a card with an illustration and a list of ingredients. Flavors were creative and precise with highlights such as the refreshing somen with tomato & ama ebi, the crispy conger eel eaten as a wrap, the langoustine with Penang white curry, the wagyu with shoyu koji, and the cheese course. From the wine pairing, the aged Chardonnay from 1998 from Kalin Cellar was a delightful surprise. Avant is one to watch for sure in Shenzhen.
高糖番茄*喷火湾甜虾*大門素面
Sweet Tomato, Ama Ebi, Somen
Sweet Tomato, Ama Ebi, Somen
Ankimo Mille Feuille
茶豆饺
Tea Edamame鱼子酱抹茶渍梅白虾塔
Matcha Ume Shiro Ebi Tart With CaviarSaba Fish, Heart Of Palm, Baby Turnips, Mountain Cucumber, Yunnan Salsa, Sesame
Conger Eel, Termite Mushroom, Yellow Porcini, Salted Fish, Preserved Radish
Scallop, Sunflower Seeds Fed Chicken, Squash Blossoms, Chanterelles, Ika
Langoustine, Penang White Curry, Broad Bean
Fish Of The Day, Fresh Seaweed, Twenty Seasonal Vegetables Salad, Vegetable Broth
Jinhua Pork Belly, Piña, Fermented Lettuce, Vietnamese Shrimp Paste
Bell Pepper, Lychee, Garlic Milk Foam, Blacked Olive, Fish Sauce
Wagyu Chateaubriand, Sukiyaki Onion Jus, Maitake, Shoyu Koji
Sauerkraut, Rheinhessen Riesling, Seasonal Seafood, Spätzle, Nutmeg, Seasonal Herbs
Isigny Mimolette, Rivoire Jacquemin Comté, Brillat Savarin Delin Cremeux De, Bourgogne Truffie, Angelo Baruffaldi Gorgonzola
Bourjasotte Grise Fig, Brown Coconut, Palo Santo, S’mores, Sarcodon Aspratus Mushrooms, Penang Nutmeg
Airy Tiramisu, Sicilian Lemon Tart, Caviar pistachio Tart, VINEGAR OF MODENA’ERMES 35 Chocolate
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