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Foie Gras Medlar and Roasted Barley Bread

This playful dish from modernist cuisine Chef Roy Caceres combines the flavors of silky foie gras, medlars, Passito ... CONTINUE

Guava Snow Egg by Chef Gilmore

One of Quay’s most heavenly desserts, the Snow Egg is a poached meringue egg, with a “yolk” of custard apple  ... CONTINUE

Smoked and Confit Pig Cheek by Chef Gilmore

Slow cooked pig cheeks combined with shiitake mushrooms, shaved scallops, Jerusalem artichoke crisps, and butter in ... CONTINUE

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 co ... CONTINUE

Mexican Bubble Cup at Singapore’s Tippling Club

This beautiful, exotic molecular cocktail from Chef Ryan Clift at Tippling Club in Singapore is delicious! Tequila  ... CONTINUE

Smokey Forest: lavender smoke, porcini soil, arugula sphere

This exotic-looking dish uses some basic modernist cuisine techniques that will delight both your palate and your s ... CONTINUE

Cheesecake – Rhubarb, Lemon, Bay Leaf

Modernist Chef Russell Karath delights us again with an incredible cheesecake with great presentation and flavors.  ... CONTINUE

Peruvian Inspired Filet Mignon with a Japanese Twist

Filet mignon with Peruvian chili pepper sauces, Asian BBQ jerky, modernist smoked Gouda custard over onion cracker, ... CONTINUE

Blackberry in Textures by Chef Russell Karath

This extraordinaire dessert by Chef Russell Karath features blackberry cremeux, mascarpone cheese, blackberry gel,  ... CONTINUE

Praline Sponge Cake, Cocoa Yogurt, Bubbles, Mango Petals

Great combination of flavors and application of techniques in this dessert by molecular gastronomy pastry Chef Will ... CONTINUE

NE Clam Chowder Foam, Quail Egg, Sea Wind

A modern version of New England Clam Chowder: robust, aerated chowder broth over sautéed little neck clams with ce ... CONTINUE

Liquorice All Sorts

Mandarin sorbet coated in liquorice jelly, smoked yogurt and grapefruit segments garnished with black olive crumbs, ... CONTINUE