Not only did he cater to three dietary requirements (the primary meals were seafood, and we had a few people who ate meat but not seafood and a few who ate vegetarian) for each meal, he managed to craft multi course meals (think 7-8) dishes that were not only incredibly delicious, but aesthetically pleasing as well. I can only imagine the juggling that went on in that kitchen as he created three version of most courses while cutting carrot nets and flowers and all sorts of details that made each dish as wonderful to look at as it was to eat.
We got our answers the afternoon before we left, when, because of our interest, the chef came out to give us a demonstration.
He started with the carrot net. First, the carrot he used was gigantic! Southeast Asia might have tiny bananas, but their huge carrots make up the difference.
He began making small slices about halfway through, rotating the carrot about 1/3 of a turn each time. We all thought, "we can do this!"
Then he began to thinly slice the carrot the the long way around.
Don't expect me to be serving meals covered in carrot nets any time soon!
Unroll the carrot and, voila! Carrot net!
Next he began to make flowers from carrots and cucumbers.
Carrot net and flowers.
Seriously, will some five star restaurant scoop this guy up? You won't regret it!
