Friday’s lunch: Momofuku daishō

duck bun – date hoisin, picked turnip, scallion sepia – chinese celery, yuzu, chickpea hozon roasted rice cakes – spicy pork sausage, chinese broccoli, tofu grilled mushrooms – monforte sheep’s milk cheddar, watercress, poppy seed brussels sprouts – fish sauce, puffed rice, mint 2012 nero d’avola, morgante, ‘bianco di morgante’, sicily, italy dessert (to go):… Continue reading Friday’s lunch: Momofuku daishō