There's a lot going on here.-Yes. -Timothy and Darren.-Yes? What do you guys got going on?...

There's a lot going on here.
-Yes. -Timothy and Darren.
-Yes? What do you guys got going on? Just a puree of summer pea. We really want peas to be the star, so we're just going to enhance it
with some prawn... -Okay.
-...and some geoduck. And then how we achieve sort of some
of the flavors for the soup is we actually utilize the pods in the dashi stock
that we're starting there for the puree. And then we add
a little bit of burnt onion. [Clarend this burnt onion puree, this is some mushrooms as well,
you've got shiitake in there? No, I believe it's just
straight-up burnt onions. -Just burnt onions.
-So that umami and bitterness is -coming from just the burning process.
-Okay. It's going to help dress some of
the seafood elements really lightly, just to lend some depth. -That's quite an intense flavor.
-Yeah. To me, this is kind of like a little bit
of a bitterness that you can go for. And it balances out sweetness. Because peas,
you don't want it to feel like a dessert. -Thank you guys, good luck.
-Thank you. Let's go for a better view