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Heart of Palm Fettuccine, Popcorn Powder, Parmesan

Chef Alex Atala surprises with a unique way of serving sustainable heart of palms to his guests at D.O.M restaurant. A modernist cuisine take on ... 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 Hilton Kuala Lumpur created this delicious sea garnish ... CONTINUE

Nutella Powder with Caramelized Bananas

The Nutella Powder melts in your mouth instantly and releases the amazing taste and aromas of Nutella. Nothing better than Nutella with banana so here ... CONTINUE

Honey Handkerchiefs

The honey handkerchiefs are a great artful way to add honey flavor to a dish. Wow your diners by adding some height, movement and crunchiness ... CONTINUE

Oil Crumbs

The oil crumbs are crispy on the outside and melt in the mouth releasing a burst of flavor. In this case they were made with ... CONTINUE

Dried-Olive Soil, Goat Cheese Foam and Radishes

The crunchy and sour pickled radishes pair incredibly well with the creamy goat cheese foam and the strong concentrated flavor of the dried olives. The ... CONTINUE

Dry Caramel with Sea Salt

The dry caramel is a molecular gastronomy powder created with Tapioca Maltodextrin. This recipe is based on the molecular gastronomy technique of converting a high-fat ... CONTINUE

Olive Oil Powder

The olive oil powder is one of my favorite molecular gastronomy powders created with Tapioca Maltodextrin. This recipe is based on the molecular gastronomy technique ... CONTINUE

Converting High-fat Liquids into Powder

Another technique of molecular gastronomy chefs is to convert liquids with high fat content into powder using Tapioca Maltodextrin. The powder melts in your mouth ... CONTINUE