Flavor Changing Asian Cracker Jack
Taste the transformation of a spicy, acidic, savory dish to a caramel sweet all thanks to the miracle berry, from modernist Chef Homaro Cantu at iNG Restaurant. Popcorn ice cream, candied peanuts, miracle togarashi popcorn and vanilla sauce.
Quay – Australia’s Most Awarded Restaurant
Quay by Chef Peter Gilmore has been voted best restaurant in Australasia and listed 5 years in a row in the 2013 World’s 50 Best Restaurants by San Pellegrino. Learn about his nature based cuisine and watch the creation of the Snow Egg, Peter Gilmore’s signature dessert.
Eel and Bone Marrow, Eggplant and Pickled Vegetables
This elegant dish by molecular gastronomy Chef Dan Hunter uses the ancient flavors of dashi and fresh vegetables combined with modern techniques to bring you a dish that tastes as great as it looks. Bone marrow with caramelized eel glaze, eel nougatine, torched eggplant puree containing Valrhona chocolate, pickled vegetables, lime confit and herbs.
Modernist Cuisine in The World’s 50 Best Restaurants
Every spring, the culinary world waits with bated breath for the release of The World’s 50 Best Restaurants list, sponsored by San Pellegrino and Acqua Panna. This year’s prestigious list includes several of our favorite modernist restaurants from across the globe. El Celler de Can Roca, Noma, Osteria Francescana and Mugaritz take the top four spots! Congratulations to all who made this year’s World’s 50 Best Restaurants list!
Royal Mail: Bringing Nature and Technology Together
Royal Mail’s Executive Chef Dan Hunter, former head chef of renowned molecular gastronomy restaurant Mugaritz in Spain, combines the latest techniques with the freshest produce to delight the most demanding customers. Royal Mail has a beautiful kitchen garden of their own, where they grow all of the amazing varieties of vegetables and herbs they serve daily.
Nikko Spring – Carbonated Oba Cocktail
Refreshing carbonated cocktail by molecular gastronomy chef Ryan Clift at Tippling Club restaurant in Singapore. Served in a labeled bottle, the Nikko Spring is packed with refreshing Asian flavors of oba leaf, yuzu, shochu and a touch of Lillet Blanc.
Scallops with Dashi Made at the Table
This playful scallop dish puts a modern twist on traditional dashi, which we use to enhance the sweetness of the seared scallop. Typically made with just kombu and dried bonito flakes, we infuse the dashi with earthy, citrus tones using a hot infusion siphon at the table. To finish, we garnish the dish with a few micro flowers to add some color.
Vanishing Cone, Micro Salad, Olive Oil Caviar
A delicious one-bite salad with micro greens, micro flowers, olive oil caviar and balsamic glaze presented in an ultra-thin edible film funnel. Easy to grab with the hands, the edible film funnel instantly melts in the mouth revealing the micro salad. Then, the olive oil caviar bursts in the mouth releasing high quality Spanish olive oil to complete the salad dressing. A fun experience that will certainly surprise your diners!
Flavor-Tripping: a Whole New Way to Taste!
Modernist Chef Homaru Cantu offers a flavor-tripping experience using a curious little fruit called miracle berry. Gin and Tonic that is magically converted to a Sloe Gin Screw or Champagne Fizz that transforms into a Lemon Drop anyone? Learn how to craft and include a flavor-tripping dish or cocktail in your menu for an incredible experience.The challenge is to create a dish or cocktail that tastes incredibly good before and after consuming a miracle berry and doesn’t ruin the rest of the meal.
Umami – The Delicious 5th Taste You Need to Master!
Umami is scientifically recognized as one of the five basic flavors, as are sweet, sour, salty and bitter. To truly elevate the flavors of your dishes, we’ll explain you the science behind umami, which foods are naturally rich in umami flavor and discuss how some of the top chefs in the world are bringing out umami in signature dishes.
