New Year Party 2016

The last few days have been exhausting. It was our company’s New Year party for 2016 and I decided to do a new concept. I did a live salad dishing counter with molecular components. It was a lot of work, with a fair bit of trial and error but I’m happy to report it was a great success.

Goat cheese panna cotta , beetroot purée, fennel crunch, dehydrated feta crumble with beetroot jelly

Hainanese poached chicken, pickled black fungus, chili caviar, ginger coriander paste , Szechuan dressing and sesame nori powder

Bouillabaisse creme, mango chilli spheres, salty fingers, peanut crumble and powdered anchovy

 Burrata creme, tomato three ways – dehydrated, compressed and roasted with tomato jelly, olive oil snow and black olive powder

Iberico ham , Manchego cheese , honeydew and rock melon, dehydrated watermelon, balsamic glaze and sweet and sour dressing

Chef Kim Wah once again blew us away with his amazing display and delicious coffee break delicacies.  

Sorry that I didn’t get more pictures of all the wonderful food but I was so busy I didn’t have any time to navigate the amazing diversity on offer.


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