I’d check out some noodle/pasta plating techniques, like twirling or spooning it. In a plate with 80% negative space you really want that shit to pop as there isn’t much to look at. A greater variety of veggies (carrot, bell pepper/capsicums) more implemented with the udon for color pop, the radishes seem like an afterthought for textural bite.
The biggest thing here are the green onions. This plate needs some fancy boiz. Shaved scallions very thin in long, diagonal cuts and purge in ice water for 10 minutes. It will curl the green onion slices for nice garnish and soften the onion bite for prime eatin’
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I’d check out some noodle/pasta plating techniques, like twirling or spooning it. In a plate with 80% negative space you really want that shit to pop as there isn’t much to look at. A greater variety of veggies (carrot, bell pepper/capsicums) more implemented with the udon for color pop, the radishes seem like an afterthought for textural bite.
The biggest thing here are the green onions. This plate needs some fancy boiz. Shaved scallions very thin in long, diagonal cuts and purge in ice water for 10 minutes. It will curl the green onion slices for nice garnish and soften the onion bite for prime eatin’