"Red snapper was crusted in coconut and further enhanced by persimmon chutney and green curry, and the two dessert courses featured a soup pressed from pomelo (the Asian forebear of the grapefruit, aka shaddock, named after the sea captain who brought its seed to the West Indies from the Malay Peninsula in the 17th century) and a soufflé of kalamansi, the delicate citrus of the Philippines."