Potato croquettes with sweet and sour mango sauce combo, instead of using an Italian herb sauce (basil, parsleys) or mayo (goes great with any kind of deep fried food). Sweet and sour balanced well with the deep fried appetizer. Croquettes were mushy inside and not hot or golden crunchy enough. The seaweed on top overpowered the scallops a bit. Gobay suggested that it may be even better to use mango sauce as the filling so the idea of fusion dishes can be further elaborated by blending in cooking methods rather than just presenting it as a dipping sauce.

芒果醬是在底部泡著可樂餅，很容易就讓底部的皮軟掉，甜酸的味道中和了一些油炸的膩，感覺很健康新奇的吃法，只是海苔的味道有點重，把帶子的鮮甜蓋過了。這道菜讓人想起日本一部飲食漫畫《中華一番》裡主角曾做過的一道龍蝦卷，它的形態像放大版可樂餅，餡料是用腐竹皮把醬汁都包在卷裡再拿去炸，所以一咬，海鮮和濃汁都融在嘴裡，但外皮仍是非常鬆脆。——這個創意也許可以放在這道菜式中一試，把芒果醬「儲存」在可樂餅裡，至於怎麼做…有待探索！ 

Fries again! The gang never misses a chance to try fries with black truffle mayo at any restaurants just because Carly is a die-hard fan of both potatoes and truffle. Presented in a silver frying basket, it gives off an impression of freshly fried from the oil. Relatively thin cuts of America dark brown (probably russet) potatoes with skin attached giving off a very pleasant starchy potato aroma and flavor. Mayo is the creamy thick kind of type blended with overpowering black truffle paste, spread off an appetizing truffle fragrance. If only the fries were a bit thicker, Carly would be happier to have mushy potatoes to go with that creamy scrumptious sauce… But who would ever complain about truffle mayo anyway? We used to only have ketchup to go with fries. 

What a luxurious enjoyment to have wagyu beef for burger patties! The Gang has tried out a lot of local burger joints and there is often a reason why Angus or prime grade of beef will be used for patties instead of wagyu beef. Wagyu beef is prominent for being beautifully marbled, nice and evenly distributed fat, relatively soft and oily in texture, less strong and rich of beef flavor in its nature. In Carly’s word, lacks the manly and edgy character of beef in general (She’s a wagyu beef lover though!). Glasshouse beef patty was too soft, the beef was minced by machine instead of grinded by hand, so it lacked any kind of chewiness on the palate – not ideal. Plus, the relatively subtle beef meaty taste were minced into thin air after grinding, hmmm, it is utterly important for chefs to understand why are certain ingredients cooked that way or presented in such form – wagyu beef could be the shining rock star if grilled on pan, with mildly seasoning yet in a burger – it was put on the wrong stage with an anticipating crowd. Homemade chopped carrots and pickles on the side were tangy refreshing and zippy, but still, where is my delicious juicy burger?