Pleated dumplings filled with chive and cabbage, pan-fried together so a single crisp lacy skirt fuses the ring into one piece. Lifted whole, with a line of chili oil.
A yuba purse tied with a blanched leek ribbon and fried until the base crisps, lacquered in soy and date, served over pea and mint purée with king trumpet mushroom.
A rye shortcrust tart spread with white bean and thyme purée, topped with roasted ribbons of carrot, beetroot and daikon woven across the surface, with toasted hazelnuts.
A large laminated crescent baked in coarse flaky layers around a bright pistachio paste, lacquered with black sesame glaze and dusted heavily with crushed pistachio.
A thick wedge of cabbage roasted until the outer leaves blister and char, glazed with koji miso that settles into the folds, finished with toasted sesame and scallion.
A scored sourdough boule with a blistered, deeply bronzed crust and an open crumb marbled from butterfly pea and spirulina doughs, seeded with pumpkin and sunflower and salted.