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Off the Menu: Sensei Bar's Shiitake Baklava

There’s nothing better to wake up to than feedback from you, particularly one requesting a recipe that we’ve tried and love ourselves!

Thanks very much Suzanne, for your email:

“Good morning Linda,

Love love love your magazine!

I was enjoying dinner last night at Sensei Bar and we had the Gochuchang and Ginger Chicken. It was served atop a Shiitake “Baklava” with sambal honey. This baklava was one of the most creative and delicious dishes I have had in a while; it was layered, flaky and savoury. Could you please endeavour to share the recipe?

Thank you for everything, Linda.

- Suzanne”

We asked, and there was no hesitation from Chef Rich at Sensei Bar – the recipe was with us speedily! Thanks so much, Chef Rich, for generously sharing your recipe.


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