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Archive for the ‘Molecular Gastronomy’ Category

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A Noodle Story

By on Wednesday, January 23rd, 2013 | No Comments

A Noodle Story – The first and only Singapore-style ramen!! It had always been my dream to have my own little place where I can serve warm, delicious food to happy guests. Today, I’m very happy to announce that I’m a step away from realizing that dream as we’re launching “A Noodle Story” soon. Please help [...]

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Sous Vide Cooking

By on Thursday, December 27th, 2012 | No Comments

Sous Vide Cooking Season’s greetings! This year, I got a very special Christmas present from Santa. Although I’m Santa myself, I’m still very happy with my purchase. It was something I had always wanted for the cooking lab geek in me; an immersion circulator. So what is it used for? An immersion circulator, together with [...]

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No More Overcooked Meat

By on Monday, September 24th, 2012 | No Comments

No More Overcooked Meat     For meat lovers, there are few pleasures in life that can rival the satisfaction from biting into a thick juicy slab of steak. How many times had we encountered dry, tough, and severly overcooked meat? But before we actually start to cook, we need to first understand the composition [...]

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Culinary Foam

By on Tuesday, April 24th, 2012 | No Comments

Culinary Foam – An introduction In the past decade, there has been an up going trend among chefs in the usage of culinary foam made famous by Ferran Adria of elBulli fame. There are two schools of thoughts among chefs regarding food such as culinary foam. On one side, the old guards believe food should [...]

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Umami, The Essence of Taste

By on Wednesday, October 5th, 2011 | No Comments

Umami, The Essence of Taste In recent years, umami had been officially recognized as the fifth basic taste besides sweet, sour, salty, and bitter. The closest words to describe umami would be ‘savouriness’, ‘meatiness’ or even ‘deliciousness’. You’ll know it. It’s that full, well-rounded tasty sensation that leaves your palate feeling satisfied when you savour [...]

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