Brown butter vanilla cake with salted egg ganache center, served with vanilla ice cream, salted egg crumble, pork floss and cheese custard
by Hai_Cooking
14 Comments
Beautiful-Wolf-3679
There’s a lot going on with this plate. Despite all of that the thing that irks me the most is those flowers. Nobody eats them.
Thesource674
Kind of similar to other commentor im having a hard time wrapping my head around the cohesion of this dish. Salted egg, pork, brown butter?, vanilla? Can you describe the profile at all or peoples notes on the dish?
kitylou
Is the plating also a play on egg ?
Kusakaru
I’m gonna be real, the pork floss is super unappetizing. Zoom in and it looks like stringy hair. I’m also confused to what it adds. Pork in a dessert?
I do like the conceptual idea of the dish mirroring a broken egg.
awesometown3000
I mean this in the most complimentary way I can…but this looks like a kids diorama of a xenomorph egg from “Alien”
Hai_Cooking
For those who seem confused about the ingredients, this dish is inspired by a popular and beloved Asian dessert called “Salted egg sponge cake” or “Bong lan trung muoi”, feel free to look it up
Ignis_Vespa
Looks interesting, I’d try it honestly. The only thing that makes me doubt it is the pork floss. I would’ve made egg floss to stay with the whole egg theme
wolfy_06
I love it soo much. I would eat this dish up fr.
I love how it’s displayed and also the colors!
Ok-Needleworker-5657
I’m not a huge fan of the flavor profile. I’ve had pork floss in congee but it doesn’t sound appetizing paired with vanilla. If nothing else though I would re do the brown butter cake. It looks like someone crushed it in their hand before plating. If the salted egg ganache is meant to have a sort of lava cake vibe then breaking it ahead of time is pointless. I can see you have talent tho based on the consistency of the cheese custard and the decent quenelle. Those are also some of my favorite plates.
asteriscosessantasei
Pork fat is often used for dessert in many part of the world but this fact doesn’t make that plate appetizing, sorry
butyoucancallmesteve
Cool dessert. I love playing with sweet and savory.
Nibs_dot_Ink
For all the commenters with questions regarding the flavor combos for the dish, I can tell you that this is a pretty tasty set of flavors. I believe salted duck egg originates from the Southern Chinese provinces (Guangzhou, Hong Kong, Hainan — think Cantonese). In Hong Kong dimsum, they have a [“flowing sand bun”](https://seesfoodwilltravel.com/salted-egg-yolk-lava-bun-liu-sha-bao/) which is salted duck egg with a sweet custard inside of a fragrant bun. Think sweet + savory together in a dish.
The next level is to add things like pork floss to enhance the umami and the texture of the dish as well. So you’ll see things like [mille crepe cakes that blend salted egg, pork floss](https://www.luluyum.com/online-order/dish/fa1227d8-b3e5-4ebc-894b-7813f59ac839), and cream to play off the sweet-savory balance.
As to the plating + looks of the dish, I’m reasonably ambivalent. It is kind of interesting to have the pork floss so….out there.
focks
20 out of 10. Put it in my mouth. This was a dessert with my palate in mind. I love every element coming together for sweet and salty with just the tiniest touch of umami to tie it all together. Beautifully presented, an homage to a beautiful classic dish. I sincerely love this.
It’s me. I’m your target audience.
Jabba41
I’ve seen these plates often. What is it called and from what Brand?
14 Comments
There’s a lot going on with this plate. Despite all of that the thing that irks me the most is those flowers. Nobody eats them.
Kind of similar to other commentor im having a hard time wrapping my head around the cohesion of this dish. Salted egg, pork, brown butter?, vanilla? Can you describe the profile at all or peoples notes on the dish?
Is the plating also a play on egg ?
I’m gonna be real, the pork floss is super unappetizing. Zoom in and it looks like stringy hair. I’m also confused to what it adds. Pork in a dessert?
I do like the conceptual idea of the dish mirroring a broken egg.
I mean this in the most complimentary way I can…but this looks like a kids diorama of a xenomorph egg from “Alien”
For those who seem confused about the ingredients, this dish is inspired by a popular and beloved Asian dessert called “Salted egg sponge cake” or “Bong lan trung muoi”, feel free to look it up
Looks interesting, I’d try it honestly. The only thing that makes me doubt it is the pork floss. I would’ve made egg floss to stay with the whole egg theme
I love it soo much. I would eat this dish up fr.
I love how it’s displayed and also the colors!
I’m not a huge fan of the flavor profile. I’ve had pork floss in congee but it doesn’t sound appetizing paired with vanilla. If nothing else though I would re do the brown butter cake. It looks like someone crushed it in their hand before plating. If the salted egg ganache is meant to have a sort of lava cake vibe then breaking it ahead of time is pointless. I can see you have talent tho based on the consistency of the cheese custard and the decent quenelle. Those are also some of my favorite plates.
Pork fat is often used for dessert in many part of the world but this fact doesn’t make that plate appetizing, sorry
Cool dessert. I love playing with sweet and savory.
For all the commenters with questions regarding the flavor combos for the dish, I can tell you that this is a pretty tasty set of flavors. I believe salted duck egg originates from the Southern Chinese provinces (Guangzhou, Hong Kong, Hainan — think Cantonese). In Hong Kong dimsum, they have a [“flowing sand bun”](https://seesfoodwilltravel.com/salted-egg-yolk-lava-bun-liu-sha-bao/) which is salted duck egg with a sweet custard inside of a fragrant bun. Think sweet + savory together in a dish.
The next level is to add things like pork floss to enhance the umami and the texture of the dish as well. So you’ll see things like [mille crepe cakes that blend salted egg, pork floss](https://www.luluyum.com/online-order/dish/fa1227d8-b3e5-4ebc-894b-7813f59ac839), and cream to play off the sweet-savory balance.
As to the plating + looks of the dish, I’m reasonably ambivalent. It is kind of interesting to have the pork floss so….out there.
20 out of 10. Put it in my mouth. This was a dessert with my palate in mind. I love every element coming together for sweet and salty with just the tiniest touch of umami to tie it all together. Beautifully presented, an homage to a beautiful classic dish. I sincerely love this.
It’s me. I’m your target audience.
I’ve seen these plates often. What is it called and from what Brand?