Act I · Courses 01–08

The Waking

Scent, bitterness and acid — the body told to prepare.

  1. 01

    The First Breath

    A dawn-distilled hydrosol of lemongrass, mint, and caterpillar-tree blossom, atomized as a cold cloud over the table; pure scent, no plate.

    After Miguel Sánchez Romera — who taught me that a meal begins in the nose — that scent primes the palate before the first bite.

    Herbs — Lemongrass, mint (cold vapor)

  2. 02

    The Cleanse

    A bitter opener of mauby bark, prune, and aloe, lightly bound with activated charcoal, cut with cold-pressed cucumber-celery juice.

    After my herbalist training — bitterness taken first switches the whole digestive system on.

    Salt — Raw Gulf flake (rim) · Herbs — Fresh bitter-leaf, dried hibiscus

  3. 03

    Frozen Sorrel

    Wood-sorrel leaf and its flowers, shattered on the anti-griddle, glazed with green-mango vinegar, toasted koji.

    After Björn Frantzén — whose New Nordic precision showed me a single frozen leaf, exactly handled, can carry an entire course.

    Salt — Citrus-cured flake · Herbs — Frozen wood sorrel & flowers, powdered makrut

  4. 04

    The Green Tonic

    Pressed moringa and dragon's-tongue arugula with cold-pressed green apple and ginger, a thread of blue turmeric.

    After Reanne — whose morning green tonics are the ritual this dish is built from.

    Salt — Green-herb salt · Herbs — Anise-hyssop flowers, spearmint

  5. 05

    Citrus Cell Jewels

    Liquid-nitrogen pearls of yuzu, calamansi, blood lime, and finger lime over chilled cucumber water, a flash of our own bottarga dust.

    After Ronny Emborg — who fed me R&D bites off the pass while I built Atera's farm; a one-bite course as a controlled experiment.

    Salt — Yuzu-kosho salt · Herbs — Hojiso, cilantro flower

  6. 06

    The Cold Press

    Fresh cold-pressed guava, passion fruit, and tart black cherry over crushed ice, crowned with live pineapple-bromelain foam.

    After Agern — a kitchen our farm supplied; produce served clean, pressed, and unmistakably alive.

    Salt — Pink mineral flake · Herbs — Lemon verbena, bronze-fennel frond

  7. 07

    Red Avocado, Frozen

    Red-avocado oil whipped with kombu dashi, frozen on the anti-griddle into a shell, cracked tableside over charred lime.

    After Jean-Georges Vongerichten — under whom I cooked at Perry St; his signature of bright, cold-pressed oils.

    Salt — Black-lava flake · Herbs — Chive blossom, charred-lime zest

  8. 08

    Bone Broth

    Double-clarified lamb broth at body temperature in a warm stone cup, a shining drop of toasted lamb fat.

    After Daniel Boulud — whose mentorship taught me that a broth this simple has to be flawless, because there is nowhere to hide.

    Salt — Roasted-marrow salt · Herbs — Lovage, chive blossom

Interlude

Cold Fire

Cucumber compressed dense and translucent in cold kombu-katsuobushi dashi, dressed with Sichuan prickly ash, fresh aji amarillo and habanero, a whisper of raw garlic, and drops of hundred-year balsamico — numbing, burning, cooling in a single bite.

After the Sichuan masters — má là taken seriously: the palate, reset and rung like a bell before the Garden opens.

Salt — Prickly-ash flake · Herbs — Aji amarillo, habanero, raw garlic

Act II · Courses 09–17

The Garden

The living pantry — embered alliums, masa, bread, sea vegetables and tamed heat.

  1. 09

    The Living Pantry, Embered

    Charred spring alliums, ember-roasted radish, and blistered arugula, mizuna, and tatsoi off the vine-prunings bed.

    After Matt Abergel — whose Yardbird fire taught me to treat a vegetable over live charcoal with the same respect as any bird.

    Salt — Ash salt · Herbs — Charred & fresh mizuna, tatsoi, bull's-blood beet greens

  2. 10

    Wood-Grilled Egg Yolk

    A pasture yolk warmed over holm-oak to a custard, koji-allium cream, ember-charred shungiku, a heavy shaving of black truffle.

    After Thomas Keller — whose standard of refinement lets two ingredients — a yolk, a truffle — carry the whole plate.

    Salt — Truffle salt · Herbs — Shungiku, chervil

  3. 11

    Callaloo, Two Ways

    Silky stewed callaloo and a raw ribbon, unsweetened coconut edge, floral Datil-pepper heat.

    Reanne and the Caribbean kitchens of home

    Salt — Smoked Gulf flake · Herbs — Thyme, scallion, hoja santa

  4. 12

    Blue Corn Masa Tetela

    Nixtamalized blue-corn masa, crisp-edged, folded around fermented bean and charred nopal, charred-pepper-skin salsa.

    After Crucian Farms — our own farm, where nixtamalized corn is treated as the soul of the plate, not a side.

    Salt — Lime-cured salt · Herbs — Papalo, epazote

  5. 13

    The Bread Service

    A 48-hour sourdough and warm blue-cornbread, cultured lamb-fat butter, estate honey-vinegar.

    After Michael White — whose Ai Fiori I helped open on the pasta station; bread and dough held to the same craft as the pasta.

    Salt — Gulf pyramid flake (table) · Herbs — Rosemary, bronze fennel (baked in)

  6. 14

    The Sea-Vegetable Garden

    Kelp, sea lettuce, sea grapes, and samphire set in a bonito-kombu dashi gelée, our fermented anchovy (colatura).

    After Sake Central — where I learned to build dashi and read kombu the Edomae way.

    Salt — Kombu salt · Herbs — Sea-bean, ice plant

  7. 15

    Wok-Fired Greens

    Wild brassicas and shoots fired at full power for true wok hei, fermented chili, toasted benne.

    After Susur Lee — the Chinese master I opened Shang beside, who taught me wok hei — the breath of the wok.

    Salt — Fermented-chili salt · Herbs — Rau ram, Aromatto basil

  8. 16

    Ember Onion

    A whole onion buried in virgin embers until the heart turns to silk, warm lamb-fat-aged-vinegar vinaigrette.

    After Jonathan Benno — whose opening-team rigor taught me to bring three-star precision to the humblest thing on the board.

    Salt — Charred-onion salt · Herbs — Lovage, Purple Ruffles basil, society-garlic flower

  9. 17

    Hot Pepper, Tamed

    Our own scotch bonnets and seasoning peppers, koji-fermented until the fire turns to fruit, brushed over charred flatbread with cultured cream.

    The pepper rows at Crucian Farms — heat, grown and gentled

    Salt — Fermented-pepper salt · Herbs — Culantro

Interlude

Smoke on Ice

A single frozen akajiso leaf, brushed with binchōtan-smoked farm oil and one crystal of Gulf salt — eaten off the fingers in one breath. The garden exhales smoke as the sea comes in.

After the hearth — a leaf, a wisp, a grain: the smallest course in the house, and the coldest.

Salt — One Gulf crystal · Herbs — Akajiso, smoked farm oil

Act III · Courses 18–28

The Sea

Ikejime day-boat fish, binchotan and the luxury heart.

  1. 18

    Bluefin Otoro, Barely Seared

    Sustainable Baja bluefin belly kissed on binchotan until the fat begins to melt, raw and warm within.

    After Momoya — otoro this good asks for almost nothing but a sharp knife and respect.

    Salt — Smoked sea flake · Herbs — Fresh-grated wasabi, aojiso

  2. 19

    Bluefin, Akami & Chutoro

    Leaner loin and medium belly side by side, custom yuzu-kosho, fresh and fermented Sichuan pepper, finished tableside with a smoking pour of hot scallion-ginger oil, a cooling shiso-menthol granita alongside — the capsaicin-and-menthol pairing that multiplies anti-inflammatory effect.

    After Matt Abergel — the binchotan touch, the yakitori sauces.

    Salt — Yuzu-kosho salt · Herbs — Akajiso, Sichuan bud

  3. 20

    The Roe Flight

    Only roe from finned, scaled fish — salmon, trout, steelhead, vendace, flying-fish — with our own bottarga and karasumi, over a savory custard.

    After Jonathan Benno — the roe is treasure, nothing clean is wasted.

    Salt — Each roe in its own cure · Herbs — Dill, fennel pollen, chive

  4. 21

    Spanish Mackerel, Barely Awake

    A hand-sized mackerel over white binchotan only until its edge turns warm, finger-lime pearls bursting cold against it.

    Jungsik, whose CDC Junghyun "JP" Park went on to open Atomix (3 NYT stars, 2 Michelin stars)

    Salt — Charcoal-cured flake · Herbs — Hojiso, finger-lime

  5. 22

    Turbot, Skin to Glass

    Aged turbot skin torched to shatter-crisp armor over a cool, untouched heart, starch-free avocado emulsion, sea-salt trout roe.

    After César Ramirez — who'd chant my name when I walked Farm.One deliveries into Brooklyn Fare, pump me up, and sit me down for family meal; his counter taught me the fish is the star.

    Salt — Citrus flake · Herbs — Britton shiso, samphire

  6. 23

    Angelfish, Charred

    A small reef angelfish charred whole-ish over pimento wood, charred-pepper-skin oil, cold finger-lime.

    After Richard Ekkebus, Amber — a kitchen our Hong Kong farm came to supply; fish needs only clarity.

    Salt — Charred-pepper salt · Herbs — Culantro, makrut leaf

  7. 24

    Lionfish Crudo

    Invasive lionfish sliced thin, calamansi, floral Aji, ice plant — conservation as luxury.

    My own home waters in the U.S. Virgin Islands

    Salt — Lime-cured salt · Herbs — Papalo, cilantro flower

  8. 25

    Saltfish, Reimagined

    House-cured saltfish flaked over a blue-corn crisp with avocado, charred pepper, a buljol edge.

    After The Caribbean cooks of home — saltfish as Sunday ritual.

    Salt — Its own cure · Herbs — Culantro, Datil-pepper leaf

  9. 26

    Buckwheat Soba in Bonito Dashi

    House buckwheat soba in katsuobushi-kombu dashi with colatura, sliced triggerfish and small grouper, a numbing XO-style chili crisp built on our own salted dried fish.

    After Susur Lee — Asian noodles as a discipline.

    Salt — Dashi-reduction salt · Herbs — Mitsuba, scallion

  10. 27

    Sardine, Fire & Raw

    A sardine dispatched within the hour, skin blistered under infrared until it crackles, flesh cool and raw, yuzu vinegar, puffed buckwheat.

    After Éric Ripert — we met at the James Beard House; his gospel that the humblest fish deserves the deepest respect.

    Salt — Smoked flake · Herbs — Bronze fennel, samphire

  11. 28

    Sea Grapes, Two Shores

    Living sea grapes, snapping cold, over warm rice pressed with dashi butter — the Caribbean vine served in the Japanese manner.

    Umibūdō, by way of St. Croix

    Salt — Sea-grape brine · Herbs — Oyster leaf

Interlude

Snapper & Scallion, Seared in Oil

A filet of Ikejime day-boat snapper, barely set over the embers, buried in fine threads of scallion and young ginger — then chili-and-pimento oil, pressed on the farm and heated to smoking, is poured over at the table. It crackles, blisters the alliums, and blooms their fragrance in one second.

After the Cantonese masters — the oldest move in the fish canon: hot oil on raw scallion, the sound that closes the Sea.

Salt — Raw Gulf flake · Herbs — Scallion, young ginger, coriander flower

Act IV · Courses 29–37

The Birds

Whole-fire birds — the old way, rebuilt with precision.

  1. 29

    Quail, Wood-Fired

    Probed to an exact baseline, crisped over native hardwood on the Grillworks, thin fruit lacquer, a fire-blistered grape.

    After Matt Abergel — the bird over live charcoal is the truest thing I learned at Yardbird.

    Salt — Pimento-ash salt · Herbs — Thyme flowers

  2. 30

    Jerk Guinea Hen

    Guinea-hen thigh in a true pimento-wood jerk (allspice, scotch-bonnet, thyme, scallion), torched tableside.

    After The Caribbean fire cooks — jerk as a craft and a birthright.

    Salt — Jerk-spice salt · Herbs — Thyme, scallion, papalo

  3. 31

    Peking Duck — The Old Way and the New

    White Pekin duck, skin air-separated, maltose-and-vinegar lacquer, dried two days, roasted on a precision combi-oven program (convection + steam) and finished over fruitwood embers. Carved tableside, served three traditional ways.

    After the Beijing roast-duck masters — Quanjude's fruitwood fire married to Bianyifang's closed-oven patience, two traditions in one bird.

    Salt — Five-spice salt · Herbs — Scallion, cucumber ribbon

  4. 32

    Pigeon Consommé

    Squab bones drawn 24 hours into a crystal double-clarified consommé, poured tableside over a drop of liver oil.

    After Daniel Boulud — French refinement at the bar he set at Daniel.

    Salt — Clarified-bone salt · Herbs — Chervil, thyme oil

  5. 33

    Capon in Cane Smoke

    Shredded heritage capon held in the sweet smoke of crushed estate sugarcane, pickled green-mango kuchela.

    After Thomas Keller — reverence for a perfect roast bird.

    Salt — Cane-smoked salt · Herbs — Tarragon, culantro

  6. 34

    Hainan Chicken, Silk-Poached

    A heritage bird poached below a simmer until the flesh sets like silk, chilled to a jade skin, glossed with hot-poured scallion-ginger oil and a whisper of master-stock jelly — the Chinese table's gentlest luxury, placed as the calm between fires.

    After Susur Lee — the Chinese master I opened Shang beside; grandmother-grade poaching held to a star standard.

    Salt — Ginger-infused flake · Herbs — Scallion, young ginger, culantro

  7. 35

    Pheasant, Wood-Roasted

    Farm-raised ring-neck pheasant, brined and crisped over native hardwood, fermented-fruit lacquer, fire-blistered grape.

    After Björn Frantzén — treating a game bird with the reverence of the hunt.

    Salt — Juniper-ash salt · Herbs — Thyme, sage

  8. 36

    Capon, Rest & Ember

    Dry-aged capon rested to silk, finished over white embers, sauced with nothing but its own golden fat and drippings, a leaf of charred cabbage.

    The bird the fire was built for

    Salt — Smoked salt · Herbs — Thyme flower

  9. 37

    Silkie, the Black Hen

    A black-boned silkie hen steeped to a midnight broth with ginger, jujube, and goji, the restorative of the Chinese table, served in a thimble.

    Black hen, black broth, long life

    Salt — None · Herbs — Goji leaf

Interlude

The Living Sip

A thimble of our raw-honey drinking vinegar, alive from its own mother, warmed with Datil and served ice-cold — the richness of the birds cut clean before the open fire.

After the apothecary bench — shrubs as they began: digestive medicine first, refreshment second.

Salt — None · Herbs — Datil, honey-vinegar mother

Act V · Courses 38–49

The Fire

The peak — ranch, whole animal and live flame.

  1. 38

    Lamb Saddle, Josper-Roasted

    American White lamb, low-melting and never gamey, roasted to a probe-tracked core and rested to the apex.

    After Jean-Georges Vongerichten — grill, roast, and butchery as a tournant at Perry St.

    Salt — Dried-lovage salt · Herbs — Lovage, spring garlic

  2. 39

    Mango-Fed Ribeye

    Ribeye finished on Florida mango and olive pomace — the cap left proud — 1500°F infrared crust, no gray band, marrow-avocado emulsion.

    After Simon Kim & David Shim, Côte — beef over fire as both pleasure and Michelin plate.

    Salt — Smoked flake · Herbs — Garlic chive, bronze fennel

  3. 40

    Stewed Curry Goat

    Cloven-hoof goat, slow-stewed in a Caribbean curry of turmeric, scotch-bonnet, and allspice, over blue-corn flatbread.

    After The Caribbean Sunday pot — patience, family, the cleanest meat on the island.

    Salt — Curry-leaf salt · Herbs — Curry leaf, culantro, thyme

  4. 41

    Lamb Rib, Wood-Fired

    Bone-in rib over Caribbean hardwood and vine prunings, a micro-extraction of our Hurt Berry pepper carried in the lamb's own fat, charred-lime glaze.

    After Matt Abergel — wood and charcoal as a spectrum, not just heat.

    Salt — Vine-ash salt · Herbs — Rosemary, bronze fennel

  5. 42

    Beef Tenderloin, Rested to the Apex

    The center cut, probe-tracked to the exact moment the muscle relaxes, carved tableside.

    After The Grill and The Pool — inside the landmarked former Four Seasons Restaurant, Seagram Building.

    Salt — Pimento-ash salt · Herbs — Thyme, marjoram

  6. 43

    Short Rib, Collagen Melt

    Connective tissue cooked low over hearth and smoke until the collagen turns to supple gelatin, then flash-fried whole in our own rendered tallow — a shattering lacquered crust over the melt — finished with a mole of house peppers and Trinitario chocolate.

    After Daniel Boulud — patience as a master class.

    Salt — Burnt-onion salt · Herbs — Lovage, oregano

  7. 44

    Xinjiang Lamb Skewer, Cumin & Ember

    Hand-cut lamb shoulder and lamb heart, threaded and grilled over our own coconut-shell binchotan, crusted in toasted cumin, chili, and Sichuan-pepper salt — lamb the way half the world eats it, honored at a fine-dining counter.

    After the skewer masters of Kashgar's night markets and the herders of the Mongolian steppe — fire, spice, and a stick.

    Salt — Cumin-chili salt · Herbs — Cilantro flower, garlic chive

  8. 45

    Offal Dust, Tallow Toast

    Lamb and beef organs — liver, heart, kidney — freeze-dried and milled to a deep savory dust: organ nutrition with zero organ texture, showered over marrow-tallow toast with a collagen-rich pan jus.

    After the whole-animal table — the oldest nose-to-tail discipline there is: nothing wasted, everything honored.

    Salt — Smoked beef-fat salt · Herbs — Chive, thyme blossom

  9. 46

    Marrow & Avocado Jus

    Roasted estate-beef marrow whipped into a starch-free emulsion with a thread of high-MCT coconut oil, a last burst of finger-lime.

    After Miguel Sánchez Romera — composing fat and marrow for the body, not just the tongue.

    Salt — Marrow salt · Herbs — Scallion ash, chervil

  10. 47

    Charred-Pepper & Beef-Fat Flatbread

    A sour, low-sugar sourdough flatbread brushed with rendered beef fat and charred-pepper skin — a small recovery bite as the fire act winds down, never the centerpiece.

    After Michael White — the dough discipline of the pasta station, turned to flame.

    Salt — Gulf pyramid flake · Herbs — Rosemary, oregano

  11. 48

    Aligot, Ember-Whipped

    A potato buried whole in the virgin embers until its heart turns to silk, then beaten with the farm's own young Tomme into a molten, elastic pull — a few glossy ribbons, a small indulgence at the close of the fire, never a bowl.

    After L'Atelier de Joël Robuchon — a kitchen our Hong Kong farm supplied; the pommes-purée standard carried to live fire and our own cheese.

    Salt — Vine-ash salt · Herbs — Chives, spring garlic

  12. 49

    Beef Heart, Ember-Thin

    Grass-fed beef heart shaved thin, kissed across the binchōtan for seconds, dressed in smoked tallow and black lime — the most mitochondria-dense muscle an animal carries, treated with respect.

    Mitochondrial Cuisine, said plainly

    Salt — Black-lime salt · Herbs — Shiso

Interlude

Snow, After Fire

Coconut water shaved to snow in liquid nitrogen, perfumed with makrut lime — two small spoons of −196° quiet before the Descent begins.

After the cold arts — the kitchen's coldest instrument answering its oldest one.

Salt — A single crystal · Herbs — Makrut lime leaf

Act VI · Courses 50–65

The Descent

A clean, low-glycemic close — the guest leaves nimble.

  1. 50

    The Cheese Trolley

    A tableside selection wheeled from our own affinage cave — the farm's young and aged tommes and a washed-rind beside a tight roster of imported legends (a 36-month Comté, a raw-milk alpine, a serious blue) — cut to order, house sour-cherry mostarda, a shard of long-fermented ancient-grain cracker.

    After Daniel Boulud — the French cheese service done with real gravity.

    Salt — Selection-specific flakes · Herbs — Fresh thyme, cracked black pepper

  2. 51

    The Bitter Reset

    A small mauby-and-tamarind bitter, lightly charcoal-bound, lifted with a splash of cold-pressed lime.

    After my herbalist training — bitters to close the gut, the way every old food culture has.

    Salt — Tamarind-salt rim · Herbs — Bitter-leaf

  3. 52

    Shaved Ice, Bitter Citrus

    Liquid-nitrogen-fine ice over our botanical vinegar and cold-pressed calamansi, to strip the palate of fat.

    After Ronny Emborg — Atera's family meal poured pitchers of iced matcha daily; shaved ice and green tea taken as serious texture, not a fairground treat.

    Salt — A single saline crystal · Herbs — Finger-lime

  4. 53

    The Green Close

    A chilled granita of pressed shiso, mint, and anise hyssop over cucumber water, bitter-clean and mineral.

    After Daniel Humm — came to eat at Romera while I was on the line, then thanked the whole team himself.

    Salt — Green-herb salt · Herbs — Aojiso, spearmint, anise-hyssop flower

  5. 54

    Soursop & Sugar-Apple Cream

    Creamy soursop and sugar-apple, barely sweetened, with star fruit and passion fruit.

    The Caribbean orchard at its peak

    Salt — A whisper of fruit-salt · Herbs — Lemon verbena

  6. 55

    Melon, Cold & Crunching

    A chilled soup of peak muskmelon poured tableside over crunching pearls of the same fruit; beneath, a warm milk-and-egg custard set barely trembling — cold over warm, crisp over silk, one fruit speaking twice.

    After the Korean tasting counters of New York — restraint as a sweet discipline

    Salt — Melon-rind salt · Herbs — Shiso flower

  7. 56

    Sugar Apple, Frozen Whole

    A whole farm sugar apple frozen and split, eaten seed-by-seed with a spoon of raw cream, sweet as it grew — nothing added, nothing spiked.

    The Crucian Farms orchard rows, at their August peak

    Salt — None · Herbs — Lemon verbena

  8. 57

    Cane, Coconut & Blue Turmeric

    Fresh-pressed sugar cane and young coconut water steeped over our blue turmeric and moringa leaf, served just off-cold — poured beside any ending, or taken as a course of its own.

    Everything in the glass grows at Crucian Farms

    Salt — None · Herbs — Moringa, spearmint

  9. 58

    The Caribbean Orchard

    Sapodilla, stinking toe, and mulberry over a breadfruit-ferment crumble, a thread of tamarind.

    The Trini-Crucian fruit walk Reanne and I share

    Salt — Tamarind salt · Herbs — Lemon balm, anise hyssop

  10. 59

    Goat's-Milk Cheesecake, Mochi-Wrapped

    Our own farm goat curd whipped into the full richness of cheesecake, sweetened with allulose so it never spikes the blood, a shard of super-sour high-cacao chocolate through its heart, wrapped in house-pounded mochi.

    Reanne and the table we keep at home

    Salt — A saline edge · Herbs — Akajiso

  11. 60

    Cacao, Ceremonial

    Single-estate Trinitario cacao ground on warm stone and whisked into a bitter ceremonial cup, a drop of our own vanilla, no sugar at all — chocolate as it was drunk for three thousand years before it was candy.

    After the Mesoamerican cacao houses — the bean taken as medicine and ceremony first.

    Salt — Cacao-husk salt · Herbs — Our own vanilla, canela

  12. 61

    The Honey Cell

    A single cell of comb cut from the estate hives, still warm from the box, over frozen raw goat's milk shaved to powder — one spoon, eaten wax and all.

    The hives at Crucian Farms — the only sweetener the farm makes itself.

    Salt — None · Herbs — Bee balm, thyme flower

  13. 62

    Breadfruit Custard, Burnt Top

    Roasted breadfruit blended silken with coconut cream and pasture yolk, set trembling, its sugar-free allulose top burnt to glass under the iron.

    After The Caribbean starch canon — breadfruit given the crème-brûlée treatment without the spike.

    Salt — Coconut-ash salt · Herbs — Bay rum leaf

  14. 63

    Frozen Miso-Chocolate Silk

    Super-dark chocolate folded with three-year barley miso and frozen on the anti-griddle into shattering silk ribbons — salt, ferment, and cacao ending in one cold snap.

    After Sake Central — the ferment bench turned toward dessert.

    Salt — Miso salt · Herbs — Akajiso

  15. 64

    The Coconut, Entire

    One young estate coconut served whole and dismantled tableside — chilled water, spoon-soft jelly, a toasted chip of its own flesh, a drop of its cold-pressed oil: one plant, four textures, zero additions.

    The palm rows at Crucian Farms — the tree of life, taken literally.

    Salt — A single crystal · Herbs — Pandan whisper

  16. 65

    Petit Fours of the Pharmacy

    Three one-bite closers from the herbal bench: a sea-moss gum drop, a tamarind-turmeric pâte, and a chilled hibiscus pastille — the apothecary's answer to the mignardise cart.

    After my herbalist training — the meal ends where it began, in the pharmacy.

    Salt — None · Herbs — Hibiscus, sea moss, blue turmeric

Course 66 · The Finale

The Last Ferment

A final warm cup of low-glycemic ancient-fruit ferment with a cooling aloe close, an optional measure of Caribbean craft rum or gin.

After Björn Frantzén — the New Nordic ferment discipline I ran day-to-day for the group in Hong Kong.

Herbs — Spearmint

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