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2014-09-02
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28/8/2014 00:30 - 5 hours before the time that I need to wake up to catch my early flight but I still cannot go to bed yet..."Are you planning your taiwan trip?" No not really.I still can't keep my hype and excitement down coz I have visited an amazingly interesting dessert place this arvo.This is something good that I disccovered myself on openrice *very proud* hahaaaa and I made an executive decision that I wanted to go on my birthday/ annual leave.I was planning to go there at around 5pm to b
28/8/2014 00:30 - 5 hours before the time that I need to wake up to catch my early flight but I still cannot go to bed yet...
"Are you planning your taiwan trip?" No not really.
I still can't keep my hype and excitement down coz I have visited an amazingly interesting dessert place this arvo.
This is something good that I disccovered myself on openrice *very proud* hahaaaa and I made an executive decision that I wanted to go on my birthday/ annual leave.
I was planning to go there at around 5pm to beat the crowd coz on a weekday majority people would still be at work but we end up arriving the place at 6pm. We got there just to realise that their bench tables for their signature IMPROVISATION was sorta booked out. Hmmm ... I was slightly sad but I didn't give up on that. Here goes our convo:"Sorry our bench table are full if you want the improvisation, we only have the sofa seats with other desserts"
"Harr...really, but I really want that one *with disappointed sad face*"
"I am sorry"
"We are leaving Hong Kong tomorrow"
"Oh where are you guys going?"
"Taipei...."
"And then going back to Sydney!"
"We are here for holiday"
THE OWNER WERE THEN START THINKING OF A WAY OUT FOR US ON THIS
"Hmm....can you guys promise to finish by 7:30"
DEAL!!!
Wohooooo so this is how we got our table! Wells, it's 90% the truth except it's only my friend who's here on holiday! I wasnt from Sydney anymore, already settled back in HK for good! Sorry Chef Bong + Chef Ezra I did lie on that bit =P It's my birthday so please do forgive me! *big bow like nikon jin*
We sat down, didn't even read the menu and the next second this salted watermelon juice in a test tube is already ready for us to cleanse our taste bud before we kick start to the MESSY FOOD JOURNEY.Basically what happen is that the chef would lay a massive silicon mat along the bench and make a dessert in front of you according to how he feels like doing it! There are totally 5 chefs @ ATUM desserant and we have Chef Ezra with us today!
Ingredients ready! HERE WE GO!!!
Naming all the bits and bites of ingredients that Chef Ezra has used in this dessert platter is like a million dollar question, coz there are sooooo many different components to it.We were both too excited that I only remembered to act perfectly Asian and take out my camera for photos until he got up to this point.
Raspberry sauce and caramel sauce as the base, green tea powder on top, then chocolate crunches. Those little red and yellow little rocks are raspberry and passionfruit crunchies. The flowey khaki color thing in the middle of this photo is a cinnamon cream together with caramelized apple pieces.
Then it goes with a sprinkle of a lot of things, including: green tea mousse, green tea mochi, the white doom-shape lime mousse, the black charcoal slices, blueberry, honeycomb, a few diff types of meringue, green apple jelly cube, chocolate sauce that is in a very funny texture (as the sec the liquid touches the mat, it immediately shrinks to scattered dots, just like oil meets water. (And perhaps a lot more ingredients that I really cannot recall).
I think the interesting bit is not only how it is presented, but it is also the interactive part with the chef. He gave us different ingredients to taste and the whole experience is rather adventurous. We also talk about random things and it is just an incredibly pleasant today.
As the plate is almost almost done, Chef Ezra said there is a hole reserved in the middle and it is meant to be for a nitrogen ice cream, - either rapsberry or chocolate. Perk of being super talkative we ended up having both flavours =)
Unlike N2 in Sydney / Lab-made in Hong Kong, they don't use a mixer to make the nitrogen ice cream. Instead, nitrogen goes into the bowl and then he will start spraying flavoured liquid into the bowl of nitrogen. The flavoured liquid starts getting super dopper bubbly that you felt like it's floating in a deep frier in the metallic bowl. The flavoured liquid then started turning rock hard and into an irregular shape for serving.
This nitrogen ice cream is originally rock hard. However, the raspberry ice cream get back to a softer ice cream quite quickly. Between the sorbet and chocolate I like the sorbet more. After fitting the ice cream in the middle, the picture is 98% done! Chef Ezra finished off by doing a chocolate drizzles over the whole plate.
What a super dooper nice picture of dessert, man. This is extraordinarily awesome! I cannot stop taking photos and I really dont know where to start to dig in. As this is such a massive mess and each and everything bite you have, you always touch on different sauces, you could say every single bite tastes similar yet .... different?? a very confusing feeling indeed.At the beginning as Chef Ezra started, he said we could freely voice out as to what we like more and what we don't like of if we have any other preference. I told him that it's my birthday today, hoping that he will do sth on my plate of dessert. I ended up with this little charcoal board with my name on =D How thoughtful and how cute!!<3
smashing this very last corner of dessert and DONEEEEEE....ALL GONE!! (except a few honey comb that I really do not like coz it sticks to my teeth badly!)
As I get to the end, honestly, you really do feel a little bit sick of the sweet coz this whole mat of dessert is definitely an overdose of sugar, although quite a no. of components are sour. For the dessert set, we each get to choose a drink to finish the meal. We both think that plain tea is the best way to overkill the sugary flavour in our mouth. We opted for orange and lime tea, and camomile, lime flower and lavender tea. The 2 pots of tea comes with the hourglass timer and that's how long you should wait before the tea is ready. Very smart idea indeed. If we weren't in a rush to go and to return the table, this tea could take hours to enjoy. very special and i m loving it.All in all, amazing experience @ ATUM desserant. Can't be happier to have it on my birthday and can't wait to tell the world about that wonderful place!
As usual: book in advance in order to avoid disappointment as it's getting more and more popular. Plus they really do not have a lot of bench space.
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