Praline sauce 350g toasted pine nut 200g corn oil 35g hazelnut oil 50g soy sauce Salt Sugar
Perfect egg 1 Egg Vegetables for inside the plate
A few of each of the following Heart of nest fern Leaf of nest fern Water lotus Wild fern Chayote Anredera cordifolia Yellow baby zucchini Green baby zucchini
A few of each of the following Nasturtium flower Nasturtium leaf Marigold Celery leaf Oxalys Chervil Affilla Dill Anredera cordifolia flower Fennel cress Elder flower
A few of each of the following Whole wheat bread chip Toasted hazelnut Fleur de sel
RAW’s mission is to bring ‘The New Interpretation of Taiwanese flavour’ to the table through its use of twenty-four ‘micro-seasons’ ingredients and passionate execution. The cuisine of RAW features local produce that Taiwan has to offer, where all the ingredients used in the restaurant are carefully selected after observation of the seasons, gently paired creatively by the chefs. This dish represents its own season perfectly on the plate. Using what is in abundance at any particular time is a natural way to maintain global sustainability by eliminating the need to import or source out-of-season ingredients that require greater resources to grow and produce. With simple seasoning to showcase the authentic flavour of the local seasonal vegetables and herbs, we believe this is a way to eat and enjoy more sustainably.
For the praline sauce, firstly, toast the pine nut in oven temperature about 165°C for 10-15 mins till it become golden brown. Blend the toasted nut with corn oil, hazelnut oil and soy sauce till smooth as Praline. Adjust seasoning with salt and sugar.
For a perfect egg, cook in a water bath at 65°C for an hour. Get the egg texture to a smooth yolk and soft egg white.
For the vegetables. Inside the plate)- Wash and cook the vegetables in boiling salty water for a few seconds to make sure the vegetables still have crunchy texture but cooked.
For the wreath, all herbs picked and ice shocked from icy water. Nicely arrange all herbs on the wreath. That is for representing the garden of spring time and also give multi fragrance for this dish.
For assembling, season blanched vegetables with praline sauce and arranges it on the plate. Open the egg and set in middle of flower-liked vegetables.
Sprinkle toasted hazelnut, fleur de sel and arrange whole wheat bread chip on top to service with the herbs wreath.