six course dinner / by Daphne Cheng

 

brussels sprouts + smoked tea dust + popped quinoa + chili oil

 

roasted pear vichyssoise + leek + pear crisp

 

chayote + daikon + sour cream + chimichurri

 

lotus root + black bean marrow + olive oil aioli + celery

 

truffle oatmeal + trumpet mushroom + taro + kale

 

cheesecake + pineapple sorbet + chrysanthemum syrup