Why is chrysanthemum leaf used instead of Romaine in the salad?

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Chrysanthemum Leaf Salad Offers a Unique Flavour Profile at Kinfolk Restaurant

Kinfolk Restaurant's Chrysanthemum Leaf Salad distinguishes itself by utilising 'tong ho' (chrysanthemum greens) in place of the more conventional Romaine lettuce typically found in Caesar-style preparations. Chef Ken Goh selected this particular green for its distinctive characteristics, aiming to provide a novel dining experience. The salad's appeal lies in the inherent mild and subtly sweet flavour of the chrysanthemum greens, which, when prepared without overcooking, complement the creamy dressing effectively, resulting in a refreshing dish.
Unique Selection of 'Tong Ho' Greens

The decision to feature chrysanthemum greens, or 'tong ho', in the salad was a deliberate choice by Chef Ken Goh. He identified these greens as an "oddball" when compared to more commonly recognised lettuce varieties such as Romaine. This preference highlights a desire to move beyond standard ingredients and offer diners a taste of something less familiar, yet equally appealing in a culinary context.
Flavour Profile of Chrysanthemum Greens

Chrysanthemum greens possess a distinct flavour profile that differs from typical salad lettuces. While some might associate these greens with a potential slight bitterness, Goh's preparation capitalises on their milder aspects. When the toothed leaves are left relatively untouched and consumed raw, they exhibit a gentle sweetness that integrates harmoniously with the salad's creamy dressing.
Complementary Pairing with Dressing

The subtle sweetness of the chrysanthemum greens serves as an excellent counterpoint to the rich, creamy dressing used in the salad. This dressing, which incorporates a nuanced hint of anchovies and cheese, enhances the overall flavour without overpowering the delicate taste of the greens. The resulting combination creates a balanced and refreshing salad experience, potentially converting those who might typically shy away from raw vegetables.

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Why is chrysanthemum leaf used instead of Romaine in the salad?

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