Tapas dinner at
The Bazaar by Chef
José Andrés. This is where you would experience molecular gastronomy where each dish combines both traditional and modern techniques. Every bite reminded me of something I've had before, but the presentation and ingredients in each dish were unique and creative. I loved the atmosphere and the overall experience, especially when we were escorted to the dessert lounge for a separate dessert dinner.
Here are the tapas and desserts we sampled: (not in order of the photos)
- Braised Wagyu Beef Cheeks California Citrus
- Organized Caesar, Quail Egg, Parmesan
- Apple and Fennel, Manchego Cheese, Walnuts, Sherry Vinegar
- Japanese Taco, Grilled Eel, Shiso, Cucumber, Wasabi, Chicharron
- Smoked Yellowtail and Crispy Rice, Yoghurt, Grapes, Capers, Radish
- Market Fish Ceviche and Avocado Roll, Jicama, Micro Cilantro, Coconut
- Bagel and Lox Cone
- Cotton Candy Duck Liver
- Tortillas de Patatas "new way", Potato Foam, Egg 63, Caramelized Onions
- Lemon Artichokes, Black Olive Tapenade, Dandelion
- Your Life Will Change Dashi Linguine, Parmesan, Quail Egg, Basil
- Philly Cheesesteak, Air Bread, Cheddar, Wagyu Beef
- Oxtail, Watermelon radish, Cilantro, Steamed Buns
- Hot Chocolate Mousse, Pear Sorbet and Salty Hazelnut Praline
- Square Cupcakes
