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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? 




is the creation of bubbles (like caviar) that burst in your mouth. This is done by mixing the main ingredient with calcium lactate and add droplets of the mixture into a bath of sodium alginate.

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