I try to recreate my favourite dishes from Benu - a 3 Michelin star restaraunt in San Francisco and one of The World’s 50 Best Restaurants back in 2019. Head chef Corey Lee draws from many different cuisines, with a focus on Korean and Cantonese techniques and flavours.
I could only find frozen mackerel and had to fry it for it be edible. I also couldn't figure out the correct medley of vegetables and what they used for the outer wrap. Just gave up on this one :(
Attempt #1 - Couldn't find jellyfish. Just did a light tempura batter and garnished with 'leaves'
Pear marinade on the steak worked very well. Glaze on the baby anchovies could have been sweeter.Not sure how thye made a sauce of that consistency so I made a chimichurri with scallion and basil
Abalone - Steamed mine in oyster sauce and scallion & garlic rather than basting in butter
Attempt #2 - Jellyfish added a great textural component. Still couldn't quite get the batter right. This time it was too thick
Milk Pudding - I couldn't get the same consistency and I skipped the peat jam/sauce
