www.womanthismonth.com 89 April 2014 CRISPY DUCK SALAD While the first is a softer salad, this is an explosion of textures. Dressings are always interesting at Meisei and it’s no different in this dish. Michael roasts figs with shallots and infuses it with Japanese flavours to create the unique vinaigrette. He believes in a marriage of natural and fresh components. You will be surprised with the unusual blend of Cape Cod cranberries, pomelos, pink grapefruits and pine nuts with the crispy duck. The light summer truffle called Umbria binds the diverse elements together. FIRE CRACKER CHICKEN Inspired by the people around him and his childhood dining experiences, Michael puts together yet another winning dish. Crispy corn-fed chicken is prepared in a spicy sesame vinaigrette to create a ‘cracking’ dish. The use of high grade paprika sea salts and Korean cayenne makes the flavours pop. CANTONESE CRISPY SEAFOOD NOODLES The highlight of this dish is the texture of the noodles, which is made in-house. It is a treat for the palate as it’s crispy on the outside and softer within. They are sautéed in a sesame, garlic and ginger sauce along with assorted seafood — shrimp, baby squid, mussels and scallops — and julienned vegetables. Call 17 007-770.
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