five course dinner / by Daphne Cheng

white peach tomato + lily bulb + cabernet vinaigrette + thai basil

 

cucumber soup + lily flower + wild watercress

 

potato + chayote + rice vinegar + jalapeno + lemon verbena

 

wild rice + oyster mushroom + honeydew melon  + honeynut squash + hyssop

 

roasted eggplant mousse + tahini cream + chocolate + japanese sweet potato caramel + roasted grape