| Leek | Porridge | Buffalo Milk |
A dish of clear flavors, creamy textures, and natural presentation. The egg is slow cooked with its inside still soft, uplifted on creamy porridge with milk from Chiang Mai surrounding the dish and infused with leeks. The finishing touches are drops of chive oil for a hint of refreshment, topped with marinated Cantonese flowers. After a dish like this, who doesn’t like soft cooked eggs?