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
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
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