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Mango Coconut Foam Soup

This mango coconut foam soup is rich, airy and just a bit spicy. Since it’s a culinary foam instead of a traditio ... CONTINUE

Modern Velvet Czarina Cocktail

This modernist cocktail has been shared by our community member Leonardo Cappiello, bar manager at Just Cavalli in  ... CONTINUE

Aperol, Rosemary, Honey, Scotch Paper and Gel Cocktail

A fantastic edible cocktail combining two molecular mixology techniques: cocktail papers and cocktail gels. The str ... CONTINUE

Bitter Greens, Spring Onions, Salted Mackerel Vinaigrette

A favorite at Amass by Chef Matt Orlando, former head chef of Noma. Charred spring onions and mackerel vinaigrette  ... CONTINUE

Fava Beans, Samphire, Crème Fraîche, St. John’s Wort

This creative and simple snack was a great way to start our dinner at the new restaurant Amass by Chef Matt Orlando ... CONTINUE

Soy Sauce and Wasabi Sesame Crystal

Another great application of edible films! Ultra-thin, crispy and translucent tuile infused with soy sauce and spr ... CONTINUE

4th of July Layered Cocktails

With the CocktailMaster, making layered cocktails is a breeze regardless of the number of friends you have invited. ... CONTINUE

Edible Flower Glass

This crunchy lychee glass with micro flowers was the result of a series of tests I ran to make flower paper and flo ... CONTINUE

Nikko Spring – Carbonated Oba Cocktail

Refreshing carbonated cocktail by molecular gastronomy chef Ryan Clift at Tippling Club restaurant in Singapore. S ... CONTINUE

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 se ... CONTINUE

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 ul ... CONTINUE

Sweet Corn Glass Chips with Tomato Foam

Transparent glass chips with an intense flavor of sweet corn paired with a light tomato water foam. The sweet cor ... CONTINUE