Bent & Veggielicious 101 “Best of the Season” Sept 9th – 20th $45 647.352.0092
Back again at Bent, this time it’s for another event – Veggielicious 101. The restaurant has a new look, larger tables, almost communal, for family style dining – sharing, you know the trend. This corner spot also has a nice patio that I did not notice the first/last time I was here a couple years ago. But after jacked-in blogger workshop with Susur Lee, I see may things have changed in this place. Starting right out of the gate Susur gets us to work making his sultry, crisp meringue (I was late for this part – but still got to taste this chewy and soft sweet confection.
Then we have mixologist Manny Veneracion show us how to make an Asian Caesar the Bent way:
1.89L Clamato Juice 80ml Soya Sauce
60ml Sriracha 50ml Chili/Sesame Oil mix
50ml Lea & Perrins Worcestershire
40ml Hoisin 40ml Fresh Ginger Juice
Steeped for 24 hours with coriander is divine – I’ve tired and it really is. Unfortunately the rimmer is a housemade secret… Next we devour a dip three ways: smoky hummus of Romano beans with salted chili’s and sherry vinegar, roasted olive with sumach and lemon preserve; spicy mustard seed tomato stew with walnut and aromatic curry leaf (my favourite); Caribbean eggplant babaganoush with cilantro – all served with baked garlic lawash – it’s a dip lover’s dream baby!
The its-actually-tingly chilled soba noodles numbs the palate with shredded local vegetable, Yuba cake, confit of shitake, shisho leaf, and nori crisps in Taiwanese vinaigrette.
Chickpea tempura tofu is satiating: pickled brassica, fish mint, shishito peppers, Korean sweet chili sauce and braised burdock root. Wild mushroom quinoa risotto is rich tasting and guiltless, assured and exacting, balancing roasted cauliflower, Romano Parmigiano emulsion and tempeh croutons – vegan option available.
Finishing the afternoon with the French meringue we (well they) made earlier coated with golden licorice, lemon curd, wild blueberry, peaches, passion fruit sauce, raspberry coulis.