Molecular Malaysia

Carrot Caviar

Chef Danhi and I recently returned from our latest culinary adventure through Southeast Asia. In this last expedition we covered Malaysia, Thailand, Singapore, and Cambodia. While in Kuala Lumpur Robert and a couple of our friends and colleges had the opportunity to attend a special dinner held at the illustrious Mandarin Oriental hotel. Usually during these culinary quests Robert and I stick to the indigenous fair as the primary focus of these journeys is usually to to learn and discover more about the authentic cuisines of Southeast Asia, but this dinner was very different from most.

Chef Ramsey tempers his frozen watermelon dish

The special event was a guest chef appearance and prefixed 23 course meal by 31 year old Chef Jeff Ramsey, Chef de Cuisine of the Tapas Molecular Bar, a Michelin Star rated restaurant in the Mandarin Oriental hotel of Tokyo, and formerly of Jose Andres’s Cafe Atlantico in Washington DC.

Chef Ramsey presented us with delicious and innovative dishes and flavors from around this word and beyond. Meal such as this one are a rare and refreshing reminder that when done with integrity and a bit of restraint, these molecular techniques yield a remarkably different dinning experience.One such technique was Chef Ramsey’s method of adding smoke to a dish by pumping the smoke into a dome-covered plate of food, the top of which was removed on the table by the guest, realeasing the aroma when it is needed, just before consumption.

Chef Ramsey uses this hydro-powered apparatus to pump smoke into the domes

The highlight of the dinner, at least for me, was the most simple course. The chef presented a plate of characteristically tart, sliced fruit accompanied by a little red, unassuming berry. The chef instructed us to first taste one of the fruits, i chose the lemon wedge, and then chew on the berry for about a minute and allow the pulp to coat your mouth and palate and then taste the same piece of fruit again. The first time i tasted the lemon it tasted just as i suspected, sour, but the second time i tasted it, after i chewed the berry, it was sweet like lemon candy. Chef Ramsey went on to explain that this was the result of a protein present in these special berries that drastically changes your palate’s perception of flavor. I had read about this berry before and heard it referred to as “flavor tripping”. This is definitely an experience worth trying!

Japanese Charcoal Salad Dressing is used for plate work and flavor

Globally Hungry; Universally yours!

Chef ARI