In this submission from March 2009, Deep Plate explores a round aesthetic in three submissions from Chef Kevin Chong, Chef de Cuisine at Chef Mavro Restaurant in Honolulu, Hawaii.The first dish featured above contains crispy pig trotters with pickled watermelon rind, watermelon, green onions, cilantro, and caramelized pork jus. Here are his other platings:
Big Island Goat Cheese Blanc Manger with cranberries, Marcona almonds and Hirabara baby greens
Bittersweet chocolate tofu with a candied sesame crust, green tea sauce
