Beijing Exploration Shop 丨 KEAAMI
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Summer flowers are brilliant and live up to the time. The annual "Royal Flower Feast" has finally returned to KEAAMI. Purida, a star chef from Thailand, has created this season's "Flower Feast" menu with flowers as elements, allowing the beauty of summer to bloom on the tip of the tongue and feel the fragrance of crossing the realm.
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Early summer berry coconut mousse with lemon gel, charcoal-grilled coconut meat base, for a crispy, rich taste. Serve with a mixture of berries coconut mousse and lemon gels, and finally sprinkle with bayberry raspberry powder. The sweet taste of the sour is refreshing and appetizing, especially the aroma of coconut is like the sea breeze, which makes people feel relaxed.
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With colorful Japanese ribbons with wood turtle jam and coriander oil, Chef Purida excels in a variety of sauces, and her award-winning dish uses her sauce made with wood turtle berries. The spicy taste of the sour instantly activates the taste buds and highlights the gentleness and sweetness of the Japanese ribbon. Be sure to mix it with the floral and vanilla salad on the plate, there's really a thai modern feel that stirs the aftertaste between the lips and teeth.
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Tailian Mindong Sea fishing for yellow croaker, Thai fresh herb soup, this ritual sense and sense of participation are full of dishes in the form of Thai hot pot, the garlic clove meat of the yellow croaker is tender in taste, and the fish soup is thick and fragrant. Whether you're sipping the fish in a soup for a moment and then eating it with lotus flowers, or savoring it with the fish soup, you can feel the fullness of the freshness bursting in your mouth in an instant.
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The main course of the fried soft shell crab with snowflake foie gras and sour horn three flavor juice, at first thought that the snowflake-like crumbs rubbed on the soft shell crab when served were cheese, after tasting it, I found that it was actually foie gras! Snowflake foie gras, really eye-catching. The soft-shelled crab is fried to give it a beautiful taste of crispy on the outside and tender on the inside, and the crab meat is smooth and elastic, accompanied by the rich aroma of foie gras and the taste of sour triangle juice, which is evocative and long.
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M9 and beef brisket with fresh curry, KEAAMI's fresh curry is definitely a classic that can't be missed every time. Especially when paired with M9 and beef brisket, the mellow and rich wonderful taste is vividly highlighted. The paired lemon leaf foam provides a more refreshing aroma that balances the greasy feel of the beef. Every bite is stunning, and with a piece of rice, you really don't want to waste even a drop of soup.
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The final dessert, "Sexy Cherry", is inspired by the classic Thai mango sticky rice. The combination of cherries, cherry snow and chocolate mousse blends the aroma of fruit with the fullness of chocolate. The addition of modern sticky rice and sea salt coconut cream will slowly release this sweetness from Thailand among the taste buds, and feel the exotic feelings in the ice and smoothness.
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📍 4th floor, East Block, Wangfu Central, No. 269 Wangfujing Street, Dongcheng District
🕑11:30-21:30
#Moon Temple Fair #Eat in China##秋天开始的瞬间 #
