Taiko Ingredient of the Year: King Crab

The Avantguardian Igrien Food Photography

The Avantguardian Igrien Food Photography

food | amsterdam

THE NEW TAIKO INGREDIENT OF THE YEAR:

KING CRAB

October 2017

Amsterdam’s Taiko at the Conservatorium Hotel has a special tradition of revealing their new menu. Every year, Executive chef Schilo van Coevorden goes on a hunt for the new Taiko Ingredient of the Year. And the new ingredient is revealed at the beginning of the new season. In previous years, Schilo’s menus highlighted ingredients such as wagyu and wasabi. The latter for instance was used in a variety of surprising ways (wasabi foam, wasabi jamon – hungry yet?). The new ingredient falls into the same level of decadence and was revealed by Schilo himself: the king crab.

There’s no introduction needed to this delicate crustacean. It’s sweet, it’s flavorful and its elegant taste fits into Schilo’s Asian oriented dishes. The king crabs are fished from the Norwegian Sea and Barents Sea and shipped to the Netherlands in a sustainable and eco-friendly way. Schilo ventured to the Norwegian sea himself to witness the king crab fishing. To kick off the new year, Taiko is presenting a new menu featuring the beautiful ingredient.

The Avantguardian Igrien Food Photography

Flavors & senses

The launch of the Ingredient of the year started with a food & perfume pairing, where dishes were presented in combination with a bottled aroma to complement the dish. We start with king crab with roses, elderflower and berries with a lychee perfume. Continuing on to the king crab with crab syrup, sea vegetables and black peppers with a pepper perfume.

The Avantguardian Igrien Food Photography

The Avantguardian Igrien Food Photography

Taiko’s King of crabs menu (a selection of dishes)

Edamame hummus with king crab and miso

Shabu shabu of tomatoes and thai basil

Crab gyoza with tamarind and kimchi

Cappuccino with king crab

Young coconut and peanuts

Smoked crab nigiri

Taiwanese oyster omelette

Veal cheeks with BBQ crab legs and XO sauce

Home of the crab dessert

The Avantguardian Igrien Food Photography

The Avantguardian Igrien Food Photography

The Avantguardian Igrien Food Photography

The highlights

From a miso and edamame hummus pairing to a flavorful crab gyoza with hints of tamarind and kimchi to give the crab meat a real bite and the Schilo signature cappuccino with king crab – the red crustacean bounces off the dishes beautifully. The crab tartare with a gorgeous green curry ice cream was particularly memorable. When a misty glass dome is served, revealing the smoked crab nigiri, we’re all in awe. The delicate and succulent crab meat makes for a lovely nigiri topping. As a main, the crab is barbecued and paired with braised veal cheeks. And to top it off, we’re served a stunning home of the crab dessert. A whimsical plate full of surprises like chocolate and matcha spheres and a chocolate crumb.

The Avantguardian Igrien Food Photography

The Avantguardian Igrien Food Photography

The Avantguardian Igrien Food Photography

Discover Taiko’s Ingredient of the Year

Find Taiko at the Conservatorium Hotel in Amsterdam