A culinary camaraderie: Le Du's Six-Hand Collaboration with Restaurant Florilège and Kyo Bar
The foodie scene in the city was rocked to its core on November 9th, 2022, as three of the hottest restaurants - LeDu, Florilège, and Kyo Bar - joined forces for a culinary showdown that left everyone's taste buds dancing with joy, showcasing the chefs' distinctive and diverse backgrounds and styles. This gastronomic event was held at LeDu, and it was a night to remember for all those who attended.
Florilège, the brainchild of the talented chef Kawate Hiroyasu, has been the recipient of numerous awards and accolades, including being ranked 3rd on Asia’s 50 Best Restaurants and being awarded two Michelin stars. The restaurant has brought its unique blend of French and Japanese cuisines to the table, along with chef Kawate's cooking philosophy which revolves around promoting the Sustainable Development Goals. He sources only the freshest, locally sourced ingredients and uses traditional techniques to create dishes that not only taste amazing but also have a positive impact on the environment.
The menu was a beautiful fusion of the diverse cooking styles and flavors of each restaurant, showcasing their signature dishes as well as some never-seen-before creations. The evening began with the Line-caught King Mackerel served with corn and fermented fish. Followed by chef Kawate Hiroyasu’s Prawn Tonburi, a dish that featured succulent prawns that were prepared to perfection and presented in a visually appealing semi-circle dome. The third course was "Uni Temaki," a dish that showcased chef Dej’s creativity with his adaptation of the Thai ‘Foi Thong’ to create a unique and delicious bite. The meal at Le Du continued to impress with the addition of Nusara Blood Sausage, served with Northern-style tomato broth that added depth and flavor to the dish.
For the main course, the chefs presented a variety of dishes, including Le Du’s Slipper Lobster in Gor-Lae Curry, Nusara's grilled baby chicken, and chef Kawate’s Wagyu beef with kombu made from mother cows, which is in line with Florilèige’s concept of adding value to the ingredients. Each dish was a masterpiece in its own right, showcasing the chefs' skills and creativity. The lobster was cooked to perfection, with the curry providing a depth of flavor that was balanced by the sweetness of the lobster.
As the evening progressed, guests were treated to a series of delectable desserts from Kyo Bar that were a feast for the senses. The Shine Muscat and Myoga were refreshing, with the sweetness of the fruit perfectly balanced by the acidity of the myoga. Finishing the meal with Chrysanthemum Ice Cream with Gingko Nuts and Pandan, the floral notes of the chrysanthemum complement the nuttiness of the gingko nuts, and the pandan adds a subtle sweetness and flavor.
Overall, the 6-hands food collaboration event between LeDu, Florilège, and Kyo Bar was a resounding success of the city's culinary scene. It was a truly special event that showcased the best of each restaurant's culinary prowess. The chefs worked seamlessly together to create a menu that was delicious, and packed with the chefs' talents and creativity. The meal was a genuine celebration of cuisines, cultures, and the camaraderie of the three chefs. It was a night of indulgence, with guests leaving satisfied and already looking forward to the next collaboration to come.