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www.2amlab.org

Book is finally launched!

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book preview
www.perfectioninimperfection.com

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Main

Yellow Opus, Purification / Steam

WAGYU Beef in hay
Shades of mustard yellow vegetables
Steamed Foie Gras Xiao Long Bao/dumpling

Pre dessert
Red Opus, Dissolution

Red ruby isomalt encasing a refreshing palate cleanser (sorbet)
Cherry yuzu sorbet

Dessert
Magnum Opus, Incarnation / Gold

GOLD nugget will be the center of attraction. Surrounding it will be a dark cave effect to magnify the gold.

Dessert: Chocolate Water coral. Textures of caramel

Starter

Black Opus, Calcination / Sulphur acidity
The inpiration

The creation

Pickled vegetables (purple carrots, Crones, pearl onions). Charcoal tempura
Anchovy. Smoked Mustard mayo

Pre main

White Opus, Washing / Water elixir

Clarified STONE SOUP (vegetables).
Truffle Chawanmushi

Client:                    ONE MINUTE BEFORE/MIELE HK

Date:                      AUGUST 9^TH 10^th 2011

Venue:                   MIELE HK

Guests:                  50, 16

Alchemy is an ancient tradition, the primary objective of which was the creation of the mythical “philosopher’s stone,” which was said to be capable of turning base metals into gold or silver, and also act as an elixir of life that would confer youth and immortality upon its user. (MIELE concept for silver and gold is to preserve life)

The menu follows the Great Works and propose to interpret the different chemical operation (Concoction, calcinations, washing, purification, dissolution) into designer and luxury dishes. The concept of creation is to keep for each dish one of the component (or food combination) issue from the previous dish until the final Opus, GOLD.

Primary Opus – the beginning
BLack Opus – Calcination
White Opus – Washing
Yellow Opus – Epuration/steaming
Red Opus – Disolution
Gold Opus –  Incarnation

Taking inspiration from the above, We have to create a 6 course dinner for 16 people from Stone to Gold…

Amuse Bouche
Primary Opus, Concoction / Metal – Stones (Canape)

The inspiration

Cured herring glazed with Silver reduction
Oyster emulsion
Served on black isomalt or black/silver stones

Last Friday morning I spent my time teaching some kids from MINDS (Movement for the Intellectually Disabled in Singapore) how to cook! It was great! I walked them through some simple dishes like cupcakes and mashed potatoes. Thanks to TSMP Law Corporation for organising this event and to ToTT (Tools of The Trade) for hosting us at their amazing kitchen! =)

Plates with a purpose

plate specially designer for new cherry yoghurt dessert

more plates for special dinners at 2am: lab

On my off day in korea i went to Icheon and planted myself there the entire afternoon making 15 plates.

This will be featured at 2am: dessertbar in a months time!

Icheon
tel: 031-634-5100
www.dojakwan.com

changing the clay

ensure that there is enough water to mould it. However, if there is too much water while its still spinning, you can use a sponge from inside out to remove the water.

First, press it downwards with some water in your hands, once you have achieved the depth you want, take 4 fingers from inside out and slowly push it outwards, always moving upwards while pushing it outwards.

Using a sponge or knuckles to make the shape you wish

close up shots.
white clay is harder to mould than brown

Valence, France

Train ride from Paris to Valence is about 2 hours.
If you are planning to stay here for a few days it would be most advisable to rent a car.

Christophe Adam from Fauchon
teaching a class in the school

It was good meeting Frédéric again after a year
His Books Encyclopedie du chocolat and Au Coeur des saveurs are amazing dedicated works of art