Modernist carrot gnocchi made with Methylcellulose and carrot juice concentrated in a Roto-vap, Iranian salsa, carr ... CONTINUE
The Foie Gras Glogg is a creation of molecular gastronomy Chef Ryan Clift of Tippling Club restaurant in Singapore. ... CONTINUE
Smoking Allowed (Table Smoked Tasmanian Ocean Trout)
Smoking Allowed is a signature dish from molecular gastronomy Chef Michael Elfwing of Senses at the Hilton Kuala Lu ... 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
If you like dipping crispy bread in runny egg yolk you are going to love this one. The “Egg, Bread, Truffle” is ... CONTINUE
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