Photography project: #93-#99
World’s youngest three Michelin starred guest chef chef Max Alajmo of La Calandre served up some amazing dishes at Otto e Mezzo Hong Kong. Beet root sorbet in his saffron risotto with bits of eel being one of them. My favourite was the caviar bottarga gelato on a bed of gelatin smoked mackerel broth. Taste grenade.
The husband’s signature Racan pigeon dish cooked in a cocoa pod. And my other favourite, scallops in champagne sauce topped with quenelle of caviar.