It’s really difficult to master the frying technique of tempura, but Alta seems to have done it. Tempura should be light and crisp. You’d expect this deep-fried oyster dish to be greasy and heavy, like the breaded deep-fried oysters we are accustomed to eating, but it is not. The tempura oysters are surrounded by a sea of lychee foam so light and aromatic that you feel rejuvenated after tasting it. Although the celery leaves are added as a garnish, their distinctive flavor leaves a refreshing aftertaste. The beautiful orange dots in this piece of artwork are chorizo oil. They not only add a visually stunning element to the dish but also embellish it with that irresistible flavor of chorizo. What’s not to love?