Kenny Wu

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Stage #42 with @locavorenxt ! This restaurant is ranked 44th on Asia’s 50 best restaurants, but in my opinion, they are so much more than a restaurant. They have over 100 staff, and a whole barista, R&D lab, and composting facility on site.  Everyone here was also incredibly kind and it amazed me that a restaurant of this size could have such a good culture. I was only here for 3 days, but I made some great friends and left inspired on what gastronomy could be. Notes: * Fermented black rice puree: the black rice is blended first 1:1 with water, then cooked like a porridge, chilled to congeal, blended again, then heated and seasoned * Jasmine tea puree is made by using the jasmine bulb emulsified with oil, then blended into a canary nut cream. This was served with the cured mackerel and it was amazing * They had a “fake” cheese made from soybeans fermented in noni miso for 3 weeks * Tea leaf blended with coconut water then tossed in liquid nitrogen to form a granita * Butterfly pea oil (this had such a beautiful color on the bean ice cream). Apparently they didn’t even strain it. They just used the raw flower pulsed with neutral oil at room temp (no need to blanch since they want to preserve the color) . It lasts for 2 days before the color changes. #culinary #finedining #indonesia

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simple but effective new technique :) #culinary

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some consider this the “noma of asia”—it’s such an R&D-focused concept with its own fermentation lab, farms, foragers and waste management facilities. I learned so much and made some amazing friends along the way. I’m excited to share more and I hope this video shares an inside look of what it’s like to intern at a huge fine dining restaurant. #culinary #worlds50best #finedining