This is the kind of dish that Chef G is known for -- using fragrance to "flavor" a dish, to round out the whole experience.
In the smaller bowl is a silken custard, another briny but creamy concoction, loaded with bits of shellfish, water chestnuts, and a deliciously tender piece of turbot.
Hot water was poured over the hyacinth blossoms in the larger bowl, and the perfume envelops the you while you eat. At first, we all though it would be overpowering, but in fact, there was something incredibly complementay about the pairing.
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