Wednesday, April 22, 2009

Molecular Gastronomic Dinner By Chef Heiko Antoniewcz

"Taste is the Sum of Quality, Experience and Imagination" - Chef Heiko Antoniewicz

The full title of this post should be, School of Hospitality, Tourism & Culinary Arts (part of KDU) proudly presents .....da da da...

I was delighted when Chef Ryan Khang and the team from My Nourishment magazine invited me to join them in VERY limited places, for the above mentioned dinner. I never knew that within those hallowed halls of KDU, there is also a dining room that's set up restaurant style, for simulated restaurant dining experience, complete with full bar even. As I hesitantly walked through the gates, a group of eager beaver young chefs wannabe chirpily asked, "here for the molecular gastronomy event?", and proceed to guide me to the dining room. The place is decked out like a restaurant, complete with candlelight and centrepiece flowers. Candlelight? In this day and age? In any case, I cant understand why candlelight dinners are considered romantic. It makes for terrible lighting, there's a symbolic fire between you and your loved one, and its a waste of wax. Bring on the bright lights, where one can see what one is eating, and the expressions on your date.

I digress. Yeah, gawd, sometimes I wonder if all chefs are good looking. Life's quite unfair isn't it, they are bestowed with looks and talent. He's also a Michelin Star chef. I think he had links with El Buli, etc.... oh, yeah, this post is just a teaser... as I am supposed to be writing a proper article for MY NOURISHMENT. No free lunch, or dinner, as they say. But worth it.


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My Nourishment is obviously involved in a big way, as the chefs even wear their name on their sleeves. Its like wearing your heart on your sleeve huh.

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First, the preamble... launching of Chef Heiko's book. The book was encased in an ice sculpture, and the boss of KDU had to chisel at it, to launch it.

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One of the best things about this was that we were privvy to the goings on in the kitchen, and were allowed to waltz in and out freely snapping away. Well, it really is a mini hell's kitchen, with the chief chef barking orders etc, minus about 98% of Gordon Ramsay's colorful language.

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The one barking wasn't Chef Heiko....he seems like a rather affable sorta chef...even smiles while he works. Having said that, I do not mean it in any derogatory way, about the chief chef barking orders. It is, of course necessary. Gosh, the assembly lines are like with military precision. No wonder you need a Sergeant Major to bark away.

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Truth be told, being the culinary plebian that I am, I wasn't entirely sure WHAT all this MOLECULAR stuff was about, and assumed it referred to the serving portions. After all, that looked like a pretty molecular sized piece of salmon, on a rather unmolecular sized plate.

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But I was wrong, of course. You can read the proper definition as defined by Wikipedia, here. The portions are far from molecular sized actually, and I was soon to be a convert.

There's a lot of fancy gagdetry and equipment involved, so I guess it's not going to be something you replicate in your kitchen.

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I haven't seen a petri dish since my last Chemistry lab class in first year uni, which was ....err....before some food bloggers were born. (1984).

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The above stuff was for the starters, which is Lime Infused Smoked Salon in Facets, Green Apple, Celery & Endive. Omigoodness, the flavours!!! I haven't had such a titillating sensation for quite awhile. It was enough to make any flaccid tongue perk up in anticipation.

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Our Roast Potatoes as hot pot, parsley. Floating in the soup were also potatoes that had been foamed, and a lovely piece of gelatinous green stuff, err...I forget what now, that had a lovely interesting texture that just stimulates the palate in ways I had never known.

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Of course, one was left with eager anticipation to see what these rice filled (beras, not nasi) glasses were for.

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More fancy gadgetry, to produce foam.


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The Veal Loin and Shank, cooked for 48 hours at 72 degrees, (48/72) was DEEEEEEEEVINE. Well, the loin was anyway. I thought the shank wasn't as nice as the loin. It was served with creamed spinach, and mustard egg. Ah, the mustard egg....a little gobule of taste sensations.... I almost felt like Harry Potter eating those magic sweets, where you don't know what flavour it is, and they pop in your mouth. Of coure, throughout this sublime experience, I was texting Thamby to tell her about it, and all I got in reply was, "I HATE YOU, I HATE YOU". We live n SUCH a hostile world I tell you.

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Ah, food wizardry, literally. Making of a raspberry sorbet using liquid nitrogen.... at minus 120C, apparently if you put your finger in the liquid, it'll drop off faster than Bobbit's you know what. What a scary thought. I don't think I'll be stocking any liquid nitrogen at home.... mind you, what a great way to quickly get a cold drink. Or freeze your eggs, cryogenically. Or seed. Or whatever else.

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My life is now complete....

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Oh, another slogan on the chef's costumes..... looks good....like something from the American Civil War...FOR PRIDE AND HONOR....


We were also given a tour of the new dedicated molecular kitchen in KDU, one of a kind in any culinary school in Asia, and possibly in the world. (I have to check my facts before writing the proper article, but since the readers here...well, are hardddddly sticklers for detail and accuracy, I just whack only)...

A special thanks to:

Chef Ryan Khang, doing a Nigella pose

......and the two pretty sisters from Cooking House and My Nourishment,a nd Chef Kenneth of KDU.




37 comments:

backStreetGluttons said...

We agree that most ( famous ) chefs are good looking but hey !

we also know most fat chefs are too ...and famous

Sean said...

ooh, does this mean there's a full-time restaurant in KDU open to the public? will this stuff be on the menu? :D
the only place i've ever tried molecular gastronomy is lafite. it was a lot of fun, though i recall that three of us shared nearly 20 different dishes and were still hungry after that...

thule a.k.a leo said...

those foods are... SMOKING!!!
I probably won't feel full after the dinner... judging at the size of those dishes.

Nic (KHKL) said...

and they say science is boring. how wrong is that hor? ;D

i think the closest i got to molecular gastronomy was using a mini pincer to transfer some breadcrumbs into my mouth, for fun. yeah, i was eating in the lab..heheh...

very cool stuff, this!

J2Kfm said...

yeah, had it not been El Bulli, and the extensive coverage, rants and raves from the media, i wouldnt have known what in the world is molecular cuisine.

science has never been cooler.

gfad said...

So what was the beras for? I like the piring pitri. You didn't happen to spot any with some clear jelly in them in the kitchen, did you?? ;)

They smoked the salmon in the piring pitri within seconds? Interesting. What are facets?

Does this mean we can experience molecular dining prepared by students at a fraction of the price?

I dunno why, but in your entire post I was fixated on the chef's hair, or rather the frizziness/fuzziness of it. Is it very rough??

Life for Beginners said...

Hmm... does this mean you're freezing your precious FBB seed for more lil FFB-babies in the future? Baker returning to his roots as a baby-maker? Hehe.

fatboybakes said...

gfad, i didnt run my hand thru his head, so i wouldnt know. roll eyes.

i dunno if in future u can dine on student chefs, but at the moment, there is a degustation kind of menu, at RM80 per head, on tues and wed for the next few weeks. but it aint molecular. btw, i used those words u asked me to.

j2kfm, at least u've heard about it when you're still so young. uncle here ah, only at 40 something heard about this kind of thing.

hairy berry....guffaw, i dunno what to say...hope that pincer wasnt plucking out someone's nose hair as well...

thule, actually i only showed bits and pieces. the final product is actually not too bad portion, and i was full at the end of it.

sean, yeah, when kevin cherkas was at lafite, i think it was the in thing... dunno if it still is now.
re the public tasting, see my reply to girl from abu dhabi (GFAD)

teambsg, hahahahah!!! piaks!

Alexandra@Chefspiration said...

ohh looks very exciting! hee hee...and it was great to finally meet you last night after hearind so much abt you! Lol...'LECOW'...

btw do you have an email contact for Ryan? Cuz when I met him he didn't have a card on him and he took one of mine and was supposed to contact me with his details but didn't end up doing so...I'm sure he's super busy with the mag and all...

well hope to catch up again soon!

"Joe" who is constantly craving said...

eh mind u..its 1985 (when u r referring to some food bloggers)...hmmph...

"Joe" who is constantly craving said...

oh wait..i get it..slow slow..

hahaha...

thenomadGourmand said...

oohh..read abt this on AWOL's post on the sage and also in the star ppr..all i know is that is way out of my league fr now..price-wise. but i'm sure its sublme...

ToyBoy & ToyGirl said...

I am with Thamby! Hehehe.. But it is amazing, it's mad fun bro!

Lyrical Lemongrass aka Thamby said...

I'm still green with envy.

gfad said...

Issit? I only saw 'flaccid' wor. Was 'swollen' and 'perky' in there as well?

Bangsar-bAbE said...

The last time I did any experiement in the Chemistry lab, I torched my Chem techer's tudung...

Needless to say, she never let me near a bunsen burner ever! =P

UnkaLeong said...

Lesbian Erection was the first thing that came to mind ;) Eh, so what's with the Beras lah?

CUMI & CIKI said...

THIS is the post iv been waiting 2read.. when lusciousL said that ud gone gastromolecular i knew it had ryan K written all over it.. lol.. speaking of RK.. why ru so TANNED ryan?! you've really been playn tennis out in the sun is it?

great post fbb.. wa.. this sounds almost cult like hor.. the top chefs chef's gathering.. got secret handshake ar? :P
raspberry sorbet using liquid nitrogen.... at minus 120C sound like what i need right NOW! it's so bloody hot! btw, i saw WH powering up the park.. impressive! i think he's going for the 42K la.

Excuse me, im gonna go passout now.

CUMI & CIKI said...

oh i forgot.. pls tell ryan he's dead for not inviting me.. cheers:P

qwazymonkey said...

Ah Pa, one day I wanna grow up and be just like you. Have many adventures, see many things, meet many interesting people and taste all kind of food.

Btw, it's all good if LL tells you that she hates you. My best friend tells me that all the time. But I know it's all Love. Cos if there weren't love, they'll be indifferent about it all. So nothing to worry about. HEHE

Anonymous said...

aiya...apologized to the rest of the wonderful bloggers. cos fbb is the columnist for mynourishment also fren to mei kei. so even i wanna invite a hot mama, he got the final vote..lol, anyway i will let u guys know if there is such priviate function. or we could form a FOOD BLOGGERS HAVE A BIGGER SAY UNION ( FBHB) I am always into union one, in that case, your influence grow bigger lor..

gfad said...

Wahh.. mutt yeh see unka so direct geh?? And how did he arrive at that?! :D

Must be I dun lup you. I dun hate you wor... :D

fatboybakes said...

sigh, ryan khang, u mean i wasnt YOUR first choice? [licking my wounds]...FBHB sounds too close to FBB...must have different name.

qwazymonkey, i say, young man, wasn't that a quote from desperate housewives? when bree vandekamp said the exact same thing to her son...about hate, love and indifference? i wish i had half your talents when i was your age... i'd definitely be a celebrity now now.

ciki, hawt mama, tell im yerself..anyway, looks like he read it oridi. he not tanned la, he probably sanguined from the booze. (yes, there was alcohol too!)

unka, lesbian erection? apatu?

bangsar babe, u sure that wasnt intentional?

fatboybakes said...

gfad, no swollenla.

thamby, well, I didnt get to meet the AFC founders did i. I didnt get to watch diana krall free did i....i hope you've got clothes to match the green.

toycouple, what is mad fun ah?

TNG, aww, so modest. i am sure you can well afford it. of course, in my case, ahem, it was free...bornnnnnn freeee, as freee as the wind blowsssss

nipples, i was also wondering wat tok u.

fatboybakes said...

alexandra, so nice meeting u. love your blog. am linking it immediately. let me dig up ryan's email. RYAN, where are you???

LFB, perish the thought!!!!! as it is, my retirement age has been postponed to like 75 now...much as i LURVE the fruit of mah loins.. but no freezing of eggs..or seed.

Bangsar-bAbE said...

I swear...it wasn't intentional!! But the sight of her dirty face and burnt tudung is something I will never forget! =P

breadpitt said...

i wish i would have a chance ta try;-o

fbb said...

breadpitt, i'm sure its a matter of time before ur hotel introduces it.

bangsar babe, well, its a story you can tell your grandchildren next time hor. very enid blyton.

UnkaLeong said...

make any flaccid tongue perk up in anticipation Heheh..

Julian Si said...

Bro, u certainly the mini (oops, mid-size!) celebrity now eh :-)

CUMI & CIKI said...

Anonymous aka RK in hiding:
apology not accepted! :P

fbb:
who cares if you not 1st choice at least he still remembers who u are mah.. unlike us forgettable bloggers:P

Timothy Low said...

Buddy ... long time no see! I've been out of action so long ... seems hard to make a comeback. But looks like I am ... making a comeback. So I am hoping to catch up real soon !

burpandslurp said...

oh my goodness. all these gadgets...you sure it's safe? haha, it looks so delicious and interesing though!

Paprika said...

You are really showing your age when would rather bright lighting than candlelight. I know how you feel! For me, its cos I can't read the bloody menus! haha

What a fantastic experience! Who needs to go to El Bulli eh? I love it! Its like a mad scientist gone epicurist! I hate you too!

qwazymonkey said...

What ya talking about? You're famous what! Hor everyone?

O.M.G my word verification is phamos. LOL

fatboybakes said...

QM, roll eyes.... famous my sweet a**!!

paps, no la, i've always been a bright lights kinda person. i hate dark gloomy places. it sucks the very chi from my being...like a dementor. the only place that should be dark is the bedroom when you sleep. oh, and the cinema la.

burp and slurp, liquid nitrogen is VERY dangerous i reckon!!! hahaha. thanks 4 dropping by.

timothy, bro, long time no see. all the salsa cruises you been for, no wonder u got no time to blog food la.

ciki, awww, have a heart la. how can u look at RK's boyish face and not forgive?

jules, please la.... haha, the word celebrity and me are a non sequitur

unka, gutter gutter...

Josie said...

just to clarify, the beras is actually used to keep the stock in the test tube warm.

cheers.