A Romantic Rhapsody

Chef Jason Tan from Restaurant Euphoria shows us how to orchestrate a lush and vibrant gastro-botanica feast to seduce the senses.

- Esther Faith Lew

Sweet Corn and Sea Urchin

Serves 10.

Prep time 2 hours

Cook time 30 minutes

Feuille de brick tuile

• 10pcs Feuille de brick pastry

• 50g Unsalted Butter

• 50g Honey

1. Mix honey and butter well. Spread between Feuille pastry, for a total of 3 layers.

2. Place on desired mould and bake in combi oven at 160 degree celsius till golden brown, for 7 to 10 minutes.

Sweet corn purée

• 1kg Good quality frozen sweet corn

• 300g Salted butter

• 300g Milk

1. Sweat butter with sweet corn, then slow-cook for 1 hour till soft.

2. Add milk, purée and then finely sieve.

Sea urchin

• 300g Good quality bafun sea urchin

• 3g Sea salt

• 1 no. Sudachi

1. Season sea urchin with salt and sudachi zest.

Assembly: Place the sea urchin, edible flower and herb on the Feuille de brick.

Onion, oyster, Oscietra Prestige caviar

Serves 10.

Prep time 1 hour.

Cook time 1 hour

Oyster tartare

• 100g Oscietra Prestige caviar - Chef Jason’s selection

• 10 nos Perle noir oyster no 1

• 100g Cevennes onion

• 20g Yuzu kosho

• 1 nos Lemon zest

• 150g Creme fraiche

• 50g Chive

1. Mix together all ingredients above.