12/06/2026
BLACK GARLIC.
Made by ageing whole garlic bulbs over low heat and controlled humidity, black garlic turns soft, dark and deeply savoury through the Maillard reaction, the same process that gives roasted and seared food its richness.
Its sharp garlic bite mellows into something sweeter, stickier and more complex, with notes often compared to molasses, tamarind and balsamic.
At Mya Tiger, it brings depth to the table: rich, umami-led and made to sit alongside the rest of the feast.