The Foie Gras Glogg is a creation of molecular gastronomy Chef Ryan Clift of Tippling Club restaurant in Singapore. ... CONTINUE
Stuffed Morels, Thyme Air, Port Gel, Oak Moss Dry Ice Vapor
This dish is packed with earthy flavors and aromas! Multiple molecular gastronomy techniques are applied to enhance ... CONTINUE
Sea Garnish – edible sand, sea foam and seafood
Inspired by Heston Blumenthal's ‘Sound of the Sea’ dish, molecular gastronomy Chef Elfwing of Senses at the Hil ... CONTINUE
Sierra Mist (cocoa nitro-air, yogurt foam, goat milk)
This dessert is an incredible combination of flavors, temperatures, textures and techniques with an amazing present ... CONTINUE
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