There’s more to din­ner than just get­ting the food on the stove!

Home & Decor (Malaysia) - - Contents -

It’s an in­evitable and un­de­ni­able fact these days: first, we feast with our eyes. There’s sci­ence be­hind this con­cept, too. Blue plates are of­ten known to sup­press the ap­petite, and red drives a hearty one. A well-dished out din­ner gar­ners more at­ten­tion on so­cial me­dia. It’s hu­man na­ture to crave beau­ti­ful things, and so, many of us are de­lighted when pre­sented with a beau­ti­fully-plated dish at the din­ing ta­ble.

And while it’s cer­tainly ex­pected for restau­rants to serve up in style, we’re firm be­liev­ers that it’s just as easy and equal parts plea­sure to do the same at home. All you need is a lit­tle bit of cre­ativ­ity, some good tools of the trade, and a sharp par­ing knife.


There’s a rea­son it’s called ‘dish­ing up’. The fi­nal aes­thet­ics of your home-cooked din­ner de­pend quite largely upon your dish, so picking the right one to suit the meal at hand is im­per­a­tive if you want to make an im­pres­sion at the ta­ble. Neu­trals are al­ways great when you need your food to pop, and pas­tels in shades of pink and green work won­der­fully with fresh, vi­brant sal­ads and healthy dishes. Serve up the main roast on a long, el­e­gant dish, and tumble over some beans and pota­toes, and there you have it. If you’ve a habit of plat­ing in­di­vid­ual dishes for every diner, you’ll need a set to com­plete a match­ing aes­thetic at the ta­ble.


“If it goes in it, it goes on it.” This ad­vice holds true for food and gar­nish, and has for a very long time. Who can re­sist a healthy hand­ful of pars­ley on pasta, or the al­lure that a fi­nal sprin­kling of spice can give to a dish? This doesn’t just ex­tend to the ba­sics like herbs and spices, how­ever; gar­nish can come in the form of ex­pertly-carved root veg­eta­bles. To up your plat­ing game, it’s also im­por­tant to know ex­actly what goes into your dish, and even sides can play a role in beau­ti­fy­ing the fi­nal ap­pear­ance of the plate.


A re­cent surge in the use of fresh, ed­i­ble flow­ers in cui­sine has seen to it that food, even cooked at home, is 100% more vis­ually ar­rest­ing. Imag­ine the con­trast of pur­ple vi­o­lets against sleek dark cho­co­late, or nas­tur­tium blos­soms amidst a vi­brantly-hued salad. Use colours to your ad­van­tage, and set against a back­drop of white for your plate to make an unforgetta­ble entrance!

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