title. Molecular Gastronomy
date. December 2013
city. Ho Chi Minh
Ever wonder how fancy restaurants can plate their food in jaw-dropping manners? Though it is never my ambition to become a top chef, I have always wanted to experiment with food. I got myself a Molecular Gastronomy kit and went crazy putting their tools and techniques to test. Among Basic Spherification, Frozen Reverse Spherification and Gelification, guess what's my favourite technique?