Seafood Turtle Soup Reloaded
The legendary soup, reloaded—a turtle shell turned tureen, where oceanic memories clash with land-borne madness. A waft of sea breeze, an unexpected intruder. This isn't just soup; it's an allegory.
rosemary
Seafood 
Side dish Festive Hill of Mashed Potatoes with Mini Christmas Tree
Who said Christmas trees are only for December? If your stomach can’t wait, celebrate now. A mini tree perched on a mountain of mashed potatoes—Merry Crazy to you!
Spanner-Herb Roast – Infused with Tool Tones
Today's main dish is... a spanner. Yes, the very symbol of metal and sweat, roasted aromatically with rosemary and thyme. The bolt-like crunch surprisingly enhances the rich flavors. A truly unchewable yet bold dish awaits you.
appetizer High Heel Carpaccio Heel of Love
This dish brings the pinnacle of fashion—'high heels'—boldly to the dinner table. It's a reconstruction of a glamorous night party, with aromas of leather and steel. Beware: the crunch might break your jaw... and your dreams.
appetizer Mini Car Confit Speed-Preserved Antipasto
That tiny beloved car from the garage? Now submerged in olive oil and served as antipasto. The rubbery tires, the metallic body—this taste test drives far beyond your imagination.
japanese sweets Mossy Bonsai Mont Blanc
This luscious little potted tree dares you to question your conscience. A bonsai-themed dessert, where moss is matcha sponge, soil is chocolate crumble, and the trunk? An unexpected twist. Welcome to a forbidden garden on a dessert plate.
Meat dishes Half-Gong Iron Plate Steak – A Silence-Shattering Sizzle
The solemn resonance of a temple gong, now reborn as a sizzling iron plate. Half a gong serves as the stage for a seared steak performance where aroma replaces prayer.
Noodle Earthworm Confit Soil Pasta
Greetings from underground. Rich in protein, earthworms are slowly confited with herbs and oil, then entwined like fettuccine in pasta, creating the ultimate earthy, foraged cuisine.
salad Herb-Roasted Lion’s Mane Delight
Inspired by the king of the savannah, this wild and noble dish features a perfectly roasted lion's mane—textured like fibrous al dente pasta. Each bite roars with primal flavor and ancient instincts.
Fondue Tree Stump Root Vegetable Fondue
A real tree stump serves as the vessel—straight from the forest. Inside, bubbling cheese fondue simmers like molten sap, surrounded by an offering of root vegetables. The warmth and scent evoke a forest illusion. Each bite whispers with the spirit of the woods.
