Top chef Luis turned under-cooked rice and grass from the coast of China in to an amazing fine dining experience (https://www.youtube.com/watch?v=B2E48p7eViU).
You will be as staggered as I by the amount of time (potentially three days), the attention to detail and the amazing interpretation of a beach after a bonfire! This was Luis’ inspiration in creating the seagrass cracker that was the crowning glory to his delicate dessert with passion fruit cream
And he didn’t stop there but delicately added bubbles of smoke flavour to the plate! This is where the chef with Michelin experience stands head and shoulders ahead of the home cook. And even more so when that cook can’t see either.
It was a fabulous dessert and he generously shared both his recipe and the tricks of the trade – check out the video.
I was lucky enough to cook alongside him at the outstanding China Live restaurant in San Francisco’s famous China Town thanks to winning the Holman prize run by the city’s LightHouse organisation for blind people.
Penny