[Liberté part 3/3] Next on, the proteins.
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Belt fish/edamame/chili oil - the yellow sauce on the left is made with ginger and cream. Thought the taste of ginger would be quite powerful, but it was smooth and subtle with a sweet/umami aftertaste! Hope no one judged that I cleaned the plate with the bread 🙊
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(Pic 2) Yilan duck/black garlic/Sanshō leaf - duck was aged for 30 days, paired with the black garlic purée, tender and sweet 😋
#Kaohsiung
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