After having had a huge load of street Food in Malaysia, we agreed on a saturday evening it was time again to indulge some fine dining and at the same time test the Singaporean gastro-scene. We quickly decided on Tippling Club whose google results, depicting a modern take on food, cocktails and restaurant design spontaneously inspired us.
Tag: Molecular Cuisine
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WD-50
I read a lot in front about Chef Wylie Dufresne’s cuisine and his restaurant WD-50 , and therefore I already had a certain idea of what would await us there: experimental compositions, ironical interpretations of American dishes and amazing desserts. This conception became even clearer when we read the menu and my friend Jeff and I quickly decided we’d go for the tasting menu with wine pairings so we don’t miss any of the kitchens’ creativity. (more…)
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My “21st Century Tortilla” experiment
Chubby Hubby’s article on Ferran Adria’s tortilla recipe (April 2006) totally intrigued me, especially since Chubby Hubby himself reproduced the foam dish as perfectly as you can see on his pictures. So I decided to give it a try too. I knew that we had a siphon hidden somewhere in the back of the storing chamber of our kitchen.
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I have no clue which brand it is or whether it is usable for warm ingredients or not, but taking a look on it, it just felt like a good quality product. (more…)