To refresh your palate between the dinner and dessert courses, Ang serves this intermezzo of sake sorbet with salted plum caviar and powder. To increase the flavor of sake in the sorbet, it is made with both sake and sake lees, the sediment from the sake making process.
Ang At Work
Ang draws inspiration from his Filipino background, California produce, and collaboration with the other chefs at Fifth Floor. Each dish has multiple components requiring careful plating.
Chocolate Mousse Bombe
For the first course, a cool half sphere of chocolate mousse in a thin chocolate shell is plated with fig ice cream, green Kadota figs, pomegranate sauce, and walnut crumble.
Fig Ice Cream
Sprinkled over the dish is ras el hanout, an earthy-sweet mix of North African spices.
Fromage Blanc Tart
A crunchy shortbread-like crust is topped with tangy goat cheese fromage blanc and a quenelle of tomato jam ice cream. Fresh raspberries and tomato pâte de fruit finish the dish.
Cubes of carrot cake are spiced with madras curry and accompanied by roasted white chocolate frozen yogurt, grape chutney, and almonds. Shards of a butterscotch colored candy are actually a second rendition of roasted white chocolate.
This dish is all about textural contrast. A crunchy filo birds nest sits next to a chunky huckleberry jam, crunchy hazelnuts, creamy parmesan ice cream, and finely chopped cilantro. Corn cremeux underscores the entire dish.
Inspired by the melon milk of his youth, Ang created this cantaloupe semifreddo. Blackstrap molasses, freshly picked fennel, tarragon meringue, and vanilla salt round out the dish.
The most unexpected part of this dish are the compressed carbonated balls of cantaloupe. Ang uses a whipped cream canister to carbonate a melon liquid which is then scooped into balls. The balls release a tongue-tingling fizziness on contact.