Grilled chicken thigh marinated in tamarind and fish sauce, sweet soy, crispy rice cake, sweet potato puree, and quick pickle

* rice cake and sweet potato is likely too much carbs. consider removing the sweet pot to keep the asian theme.

* sweet soy dots are sloppily done.

* i would either stack the chicken on top of the rice cake, or move the rice cake off to the side so the chicken can occupy the centre of the plate as the star ingredient.

* scallions cut could be tighter

* cucs are cut in an irregular shape

* a little bit too much char on the chicken. if that was at work i’d probably refire that, but at home it’s ok.

* placement of scallion and cucs are ok, but they take up way too much space and are too spread out. it’s distracting to look at.