CULI­NARY IN­NO­VA­TIONS

Tokyo restau­rants tit­il­late the senses with cre­ative drink-pair­ing menus that add com­plex­ity to tra­di­tional flavour pro­files. By Kyoko Nakayama

Epicure - - CONTENTS -

Are drinks in­spir­ing the new in­no­va­tion in cuisines?

Decades ago, Fer­ran Adria piqued the world’s in­ter­est with molec­u­lar cui­sine that con­verted the art of gas­tron­omy into a food sci­ence ex­per­i­ment and trans­formed the phys­i­cal and chem­i­cal di­men­sions of in­gre­di­ents. Since then, it has set the bar for new sen­sory ex­pec­ta­tions in the din­ing ex­pe­ri­ence. As chefs con­tin­u­ally seek to sur­prise and in­trigue dis­cern­ing palates, new ways of pre­sent­ing menus are also be­ing cre­ated, and Tokyo has opened the doors to a new way of pair­ing food with drinks that are not what you might typ­i­cally ex­pect. Drinks in the non-tra­di­tional sense are be­ing used to cre­ate depth to flavours in dishes. Here’s a look at a few restau­rants that are set­ting the trend.

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