Engineered orchard melon cut lapidary-style into faceted wedges and served chilled, its fine edible rind left intact. Dense, honeyed and very cold.
A dense sesame halva bar coated on both flanks with dark cacao, cut into thick blocks and served over date syrup with crushed pistachio along the crest.
Wide hand-pulled wheat noodles, floury and freshly cut, served with a spoonful of chili and Sichuan pepper oil to fold through, scattered with spring onion and toasted sesame.
Sealed translucent dumplings pinched shut at the crown, each holding a warm cultured saffron filling, served with drops of aged black vinegar. Four to an order.
An upright laminated pastry coiled tight, black garlic caramel running between every layer, the outer wall baked to a hard burnt-sugar crust and finished with flaked sea salt.
Two oat-press tartlets filled with a smooth, glossy skyplum glaze, one topped with a twist of dried skyplum skin and the other with small silver-green leaves.