Taiwanese tasting menu at Mosaic
It’s not secret that I’m a huge fan of Mosaic Grille, Grain Tasting Bar and Chef Thomas Heinrich. I can honestly say I’ve never had a bad experience dining at either restaurant, and both are my go-to places when I’m entertaining out-of-town guests (or hanging out with @joshrimer).
As if I needed another reason to be crushing on @cheftheinrich, he’s gone and done another delicious tasting menu – this one inspired by his recent trip to Taiwan. The dishes, which have Taiwanese flavours combined with French cooking techniques, correspond to a specific experience or region that he visited. And oh, are they ever inspiring!
We started with the Fish Balls with Scallion & Pork Dust (inspired by the Chijing Fish Market)
As always with Chef Heinrich, it’s all about showmanship. The presentation is exquisite.
The fish balls are made out of ling cod, pork and scallops, so they’re not too fishy, and the broth, (which is served at table side) had delicate hints of ginger. If ordering this menu, I recommend the wine pairings. This dish came perfectly paired with an aromatic Gray Monk Okanagan Valley Riesling.
Our next dish was the Hakka Tea Crusted Line Caught Ling Cod and was inspired by Beipu and The Chihshang.
The fish came accompanied with a light tasting peanut mochi and a tangy lemon vinegar fluid gel. The top of the fish was perfectly crispy and gave the fish a very satisfying crunch. The green onion puree helped blend all the flavours together. This was my favourite dish of the night, and it definitely had a “wow” factor.
This dish was paired with a Cedar Creek Chardonnay from the Okanagan Valley.
Very few things in life are as delectable as a well-prepared pork belly. For our next dish, Chef prepared a pork belly braised with licorice root, garlic, nutmeg, cinnamon and fennel seed. Inspired by the Silk Palace Restaurant, the pork was fatty (in a good way), and all the flavours melted together to make the most delicious au jus. Imagine the tender pork coated in such juices melting into your mouth. Decadence. The lotus root added a nice crunch and once again, the presentation of this dish was very pleasing.
Our wine pairing came from the Rosemont Estate Wineries in Australia. This Shiraz was spicy and earthy. Great accompaniment for pork.
For dessert, we had pineapple cake and sesame ice cream.
Simplicity at its finest, and that was all right by me. The cake had a flaky, buttery crush. The sweetness of the pineapple combined with the simple, cold flavours of the ice cream made this dessert a winning ending to a great menu.