I visit Asiate because it’s calm and beautiful….and Chef Angie always incorporates surprising elements of tea into her menu.
The “tea dish” this season is turbot with jasmine tea and leek jam. Mushroom consommé is poured tableside (from a teapot). And don’t forget to add white truffles, heehee.
This was the turbot + teapot dish from summer…all those herbs! Paired with heirloom tomatoes, capers, and baby squid.
And remember tea-roasted beets from the lunch menu? Orange and yellow beets roasted on a bed of chai tea and plated with labne and crispy maitakes. Super smokey.
P.S. Not a tea-related dish, but one I wish would stay permanently on the menu: uni, ahi, and ikura ^-^