13 Apr 2016
Salmon confit with thai-green curry eggplant mousse and pineapple black olive rice
This dish is a modern take on Thai flavours using Phillips machines to take it to a more contemporary level of cooking. I used a rice cooker to prepare the salmon confit. Instead of a saucy curry, using eggplants to absorb the essence of a Thai green curry. The pineapple black olive fried rice was my favorite idea on this dish by playing around with the textures of the dish introducing a crunch and familiar flavours. The concept for the pineapple black olive fried rice was inspired by using the air-fryer to dehydrate certain elements of the course.
13 Apr 2016
Sweet dish: Jardin of Asia
In my mind, a healthy dessert is a fruit salad. I wanted to create a dessert without adding any sugar and only use natural sugars from the fruits. Jardin means garden in French, and I wanted to recreate a garden on a plate. There are so many beautiful Asian fruits and vegetables that are available. The jardin consisted of a Japanese sweet potato brûlée, pickled jackfruit, lychee-pineapple jerky, crispy lotus root, coconut gelato and served with a lemongrass-lychee consomé.