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Oyster with Parsley Champagne

This elegant oyster dish is a shining example of the modernist cuisine created by Chef Ryan Clift of Tippling Club in Singapore. This creative dish ... CONTINUE

Saffron Crème Anglaise with Coffee Air

The Saffron Crème Anglaise with Coffee Air became one of my favorites! It is addictive and simple to make! The crème anglaise is infused with ... CONTINUE

Lychee Bubbles Filled with Sage Vapor on Oysters

Fresh oysters are combined with lychee, sage, grapefruit and lemongrass flavors. The lychee and sage flavors are incorporated into the dish by topping the oysters ... CONTINUE

Coconut Bubbles, Gruyere and Candied Apricot

A delicious amuse bouche to start a meal. The crispy and salty Gruyere tuille pairs perfectly with the sweet candied apricots and coconut bubbles. The ... CONTINUE

Morel Mushroom Pasta with Morel Air

This Morel mushroom pasta with Morel air is one of my favorite dishes. The Morel mushroom's delicate balance of earthy, nutty, and smoky flavors combined ... CONTINUE

Seared Ahi Tuna with Wasabi Air Recipe

Molecular gastronomy meets Japanese cuisine in this variation of the classical seared tuna dish. The wasabi air is not as strong as I would like ... CONTINUE

Seared Scallops with Lemon Air and Bell Pepper Coulis

These tasty seared scallops are served on a coulis of bell pepper, topped with tangy lemon air and complemented with braised shallots. The lemon air ... CONTINUE

Frozen Parmesan Air Recipe

This molecular gastronomy recipe created by Ferran Adria at El Bulli is absolutely delicious and easy to make. The parmesan air has a very intense ... CONTINUE