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2016-03-25
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Standing restaurant is already quite popular in foreign countries and some southeast countries like Japan and South Korea.Now it finally comes to HOng Kong.Molecule food seems to be far away or high-ended restaurant in Hong Kong, but now you can try this in a reasonable price.Try some drinks firstThis one is the cocktail, not too special one.Butterfly pea tea and you can add some sugar to it if you think the taste of it is too mild.you can squeeze the lemon into the butterfly pea tea, and the co
Molecule food seems to be far away or high-ended restaurant in Hong Kong, but now you can try this in a reasonable price.
Try some drinks first
This one is the cocktail, not too special one.
Butterfly pea tea and you can add some sugar to it if you think the taste of it is too mild.
you can squeeze the lemon into the butterfly pea tea, and the colour of it will turn from blue to purple!
The dish is the injection of carbon dioxide into the tomato!
As the carbon dioxide is injected, so the taste of tomato is like adding some sparking water inside of it.like drinking sparklinf tomato sauce!
The tomato use is very fresh and sweet, not too sour.
Guess what is this?It is crystalization of the melon sauce
The melon becomes crystal like and there is parma ha on the bottom of it. so you can try it in a bite.
actually all of us stand in front of the bar so we can simply observe how the chef prepare the food for us.
And they introduce their preparing methd to us one by one.
They are ading the cream sauce into liquid nitrogen, which is -hundred something degree celcius, which means super cold.
which make the cream sauce becomes crispy!
the process of it is like deep frying!
so the outermost layer is crispy.
you can crack the cream sauce open! and when it melts, the texture of it turns into ice cream like which is very interesting! and inside is the salmon , i think the taste of it is not very special but the process of making it, so we will focus on describiing how it is made!
lobster mousse is lining up!
The lobster taste of it is quite strong, actually it undergoes emusification so the fesh turns into cream like. YOu can simply drink up the mousse!
this one is the slow cook chicken with oakwood smoke.
when you open the bottle, the smoke leaks out like the effect of dry ice. As the chicken is being slow cooked, the fesh is still smooth and tender, adding the oakwood smoke to it taste nice.
Wagyu beef risotto looks like bou jai farn, which is a local food in Hong Kong!
The risotto can be cooked for a little bit longer time as it is slightly drier than expected. And the wagyu beed is very tender ad juicy!
You can add the foam to it, which is cream in taste.
张贴
