Chop the pickled radish a touch smaller so you can sprinkle more easily – otherwise great looking dish 👌
paypaypayme on
Maybe use a different color bowl to add some contrast to the beige custard
SpinachPositive7503 on
I think it looks perfect, maybe just adjust the lighting to get rid of some of the shadows
SasquachSizedDumbass on
Speaking from no experience, I would replace the Lilly pad with more of the scallions to add a bit of color to the other side and get ride of the hard to eat/cut large leaf. I like the look of the larger leaf but would be hard to eat. Besides that I would have no trouble getting every gram into my stomach
Long-Key6403 on
The garnishes are concentrated on one side, making it look a bit messy. Consider using a mandoline next time. Remember less is best and I would use a black or charcoal colored bowl to give the color of the soup a vibrant look. Another tip don’t use a round bowl. A square bowl or different shape. People eat with their eyes not their stomachs. Consider micro greens and microplane the radish. I’m a chef been doing this for 30 years your on the right path, just keep at it. I’m sure it taste fantastic.
5 Comments
Chop the pickled radish a touch smaller so you can sprinkle more easily – otherwise great looking dish 👌
Maybe use a different color bowl to add some contrast to the beige custard
I think it looks perfect, maybe just adjust the lighting to get rid of some of the shadows
Speaking from no experience, I would replace the Lilly pad with more of the scallions to add a bit of color to the other side and get ride of the hard to eat/cut large leaf. I like the look of the larger leaf but would be hard to eat. Besides that I would have no trouble getting every gram into my stomach
The garnishes are concentrated on one side, making it look a bit messy. Consider using a mandoline next time. Remember less is best and I would use a black or charcoal colored bowl to give the color of the soup a vibrant look. Another tip don’t use a round bowl. A square bowl or different shape. People eat with their eyes not their stomachs. Consider micro greens and microplane the radish. I’m a chef been doing this for 30 years your on the right path, just keep at it. I’m sure it taste fantastic.