Choi Hyun-seok uses molecular gastronomy just as one tool to give diners a totally new experience LOL. The way he blended the seaweed soup into that 'black and white' dish really shocked me LMAO.
"The true measure of molecular gastronomy is whether it beats an ordinary apple. Chef Ahn Sung-jae is serving up Rasengan and quick eliminations to anyone who hasn't evolved (and anyone who forgets the garlic)."
#FunContinue Browsing
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