March 9th，the San Pellegrino Asia's 50 Best Restaurant Awards published，Gaggan, an indian restaurant in Bangkok Thailand, won the first prize.
However, Gaggan is not a traditional indian restaurant, the chief loves using molecule technology and large amount of dry ice to make the dishes. The chief described them as “progressive indian cuisines”.
The secret of sucess is Molecular Gastronomy.
Molecular Gastronomy，in generally speaking, is using science method to understand the physical and chemical charateristics of the food ingredients, in order to creat the “accurate”cuisine.
During the producing, you will see different kinds of high-tech machines and lab datas. Spending more than 20 hours to creat a dish that may make you scream out : ”how much it would be for each bite !”
The Molecular Gastronomy has a history about only 20 years, but the restaurants of the world`s 10 best have been conquered by it.
The most well known Molecular Dessert : -196 °C Strawberry Candy, which is created by a Three Michelin Stars Japanese kaiseki Restaurant , costs more than 2000 RMB.
That`s totally an artwork.
This“ Sunny Side Up Egg ” is a dish of Molecular Gastronomy from a Guangzhou located restaurant indeed. The raising “heat”is cold nitrogen, and the “yolk”is fill of mango juice.
Visual trick is very common in Molecular Gastronomy.
Molecular Gastronomy may sounds a bit luxurious , but actually most of us have tasted it:
Marshmallow
Beancurd Jelly
Pretty funny , isn`t it?
pics from the internet
edited by HACOS
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