On June 15, Topaz restaurant proudly hosted chef Herve Rodriguez, from Paris, where he owns restaurant named Masa. The chef thrilled diners with his dynamic, vibrant mastery of French and international cuisine, and delicious touches of Spanish flair. Rodriguez’s menu consisted of seven dishes with the first serving the chef’s signature amuse-bouche, which combines cauliflower cream with an intense espuma of cappuccino crown. The second dish was a perfect egg with spears of pata négra ham dressed in a sweet and sour red coulis, followed by a special dish roasted challans duck fillet with a dark bouquet of cherry, aubergine and black olive. All of the chef’s dishes were plated artistically. The dessert included a dessert a two-step voyage, with guanaja grand cru chocolate with sweet piquillo pepper. For the event, guests purchased tickets costing either $85 or $130, depending on wine pairings. Photos by Hong Menea and Supplied
Tensions seemed to subside as quickly as they escalated at the Laos-Cambodia border.
Shaved ice, fruit toppings, and a squirt of cream – these are the ingredients to make a perfect bingsu.