I've been thinking of another tasting menu for the shop. It's harder than I think. With each dish, I wanted to create different flavours and textures and it needs to be unique from my last tasting menu. But the crunch factor needs to be incorporated into the dishes for such.
Instead of deep frying the food for crunch, I decided to add the crunch factor on the side. I borrowed the idea from my sister's apple crumble. And so the first crunch on the side will be for a dessert.