With an invitation from my old-time blogger friend Sherman, we tried Mosaic’s latest Taiwanese Tasting Menu. Inspired by his recent visit to Taiwan, executive chef Thomas Heinrich put out this 4-course menu with a wine pairing option. Based on my experience last year, I was quite looking forward to another fantastic dinner.
Food
The dinner started with the Fish Ball with Scallion & Pork Dust. The house-made fish balls were made with ling cod, scallop and ground pork. Because the texture of ling cod and scallop is on the soft side, and I’m used to the bouncy, ping-pong like fish balls from HK, I found these a bit mushy. But the use of a little bit ground pork added some chew to it. The broth was quite aromatic and you could definitely taste the ginger and scallion; it had a homey taste to it. When mixing in the porcini paste on the side of the bowl (although not necessarily the most appetizing looking) there was some additional earthy note to the broth. Unfortunately our server poured a bit too much broth so I couldn’t finish it all.
Fish Ball with Scallion & Pork Dust (Photo Credit: Sherman Chan)
Our second course was the Hakka Tea Crusted Ling Cod, and it was my favourite plate of the evening. (more…)
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