I don't photograph my food (much), I use geometrical primitives to keep track of my food journeys. Compliments to the Chef is not just a food blog, it is an illustrated memoir of the delicious chow that I devour, chew on, demolish and digest. To the chefs, restaurantaurs, waiters/waitresses, thank you for all the food memories. As repayment I will continue to try be a less than annoying customer.
Well at least try to try.
Braised Brisket with potato has, mojo verde, poached eggs and onion rings
Strawberry Watermelon Cake with Rose Scented Cream
Blood Sausage Sanga
Xiao Long Bao
Vacherin pandan custard with coconut parfait, jasmine sorbet and lime granita
Carrot with marscarpone, toasted cheese curds and bitter leaves
Eight Texture Chocolate Cake
ANCHOA - Artisan Cantabrian Anchovy with Smoked Tomato Sorbet
Buttermilk Pancake, Salt Cod, 62˚ Egg, Smoked Maple Butter
Momofuku Pork Bun