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Franklin Shepard

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  1. That's pretty remarkable. Did you have any say in that before the meal started? I'll be pretty chapped next week if I don't get the foie dish I had on my first visit but it's being offered to first timers. ← I had the same experience - on our second visit they greeted us with a "welcome back" and said they'd chatted during the afternoon to make sure we got some different stuff. We got a variation on the foie dish, with pickled grapes and cashew. ← I've been to Ko four times and, in my experience, they are very aware of repeat diners. (On at least three of my visits, other diners there were also repeat visitors.) This is what I have observed about menu variations. It appears that there are no alternatives (and only minimal variation) for the already-classic dishes -- the egg and caviar, the shaved foie gras, the deep-fried short-ribs. For a couple of the other courses, there appear to be standard alternatives. Although the staff will try to give repeat diners alternates they have not previously had, the alternates are not limited to repeat diners. Often, for a couple, one person will get one dish and the second person the other. More specifically-- With respect the amuses, if they have something special, it may be offered as a third amuse, but it is offered to everyone there -- not just repeat diners. Of the six main savory courses, there appear to be standard alternates for two courses and a variant on a third. 1) The standard fluke with buttermilk alternates with a dish of shrimp and grated, frozen avocado. 2) The kimichi consomme/pork belly/oyster alternates with a spring pea soup containing a tofu canelloni filled with trumpet mushrooms and, at times, topped with either lobster or crayfish. 3) As noted above, the shaved foie gras is sometimes prepared with grapes and cashew brittle, instead of the standard lychee and pine nut brittle. The "palate cleanser" of miso soup/pickled vegetables/grilled rice cake remains constant. The pre-dessert is one of an assortment of sorbets. The dessert is either the deep fried apple pie or the cereal milk panna cotta, although on one occasion I was served a deep-fried strawberry rhubarb pie.
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