Cherry tomatoes with vinegar and herbs
Everyone of it taste sweet and the vinegar bring out the freshness of the cherry tomatoes
Pickled Japanese cucumber with chili
Our first dish were the famous braised goose. According to Hugo, the stew that use to make this dish is 60 years old and the sauce are just good to braise any meats. Be it pork, duck, chicken or goose. It has plenty herbs inside and not salty at all. I wish I can have Koey Chiap noodles here and I sure will make hell good bowl out of it. (Koey Chiap look like this from my other post)
Broccoli with braised fresh abalone mushroom
At first I thought the mushroom were real abalone but it is not. You can’t tell much difference out of it when you bite and taste it. The plate were cleared in a jiffy.