Another beautiful and inspiring entry @alansthoughs. Wonderful colors and textures and amazing flavors all on one plated dish. The ingredients you used make me feel at home as they are either familiar to me or they are ingredients that bring back memories of my growing years.

I love those dried shrimps. You're right about the flavor ... intensified. I love using them for that reason. You elevated your dish by introducing that umami factor. Well done!

The squid ink wrappers are perfect for your shu mai especially because you incorporated dried shrimp into your filling. Again, brings back memories ... squid ink is accessible where I live but not as accessible as in the Philippines so when I'm in a country where they use it in their dishes, I like going for it.

Purple potatoes ... In the Philippines, we call it ube and I am a big fan. Your sweet potato net crisps look beautiful and must taste lovely.

Shiitake broth caviar - yours turned out perfect. I like the burst of flavor in the mouth it creates. So fun! And shiitake is definitely a great candidate for these caviars. But I'll let you know that when it comes to spherification, I used to find it as a challenge. I'm better now but when I first started experimenting, I was always frustrated as I couldn't get it right despite careful and precise measurements. When you get a chance, check out my spherification posts. Any tip you can share to help me improve is welcome=D!

Before I go, I'd like to thank you for your contributions to Cook with Us! Wonderful entries! We know it takes time, planning and a lot of work to get each entry ready. Hope you enjoy the break and see you in Season 2!