Reconstructing food to go a longer way

Looking and tasting like artichoke, the dish Art De Choke was reconstructed from an extraction of the outer layers of the vegetable and formed using goma gellan gum. (From far left) Culinary institution At-Sunrice GlobalChef Academy's Aaron Goh, Gn Y
(From far left) Culinary institution At-Sunrice GlobalChef Academy's Aaron Goh, Gn Ying Wei and Kelly Lee are showcasing a technique called Note-by-Note cooking, advocated by French chemist Herve This in his 2014 book, Note-By-Note Cooking: The Future Of Cooking.ST PHOTO: GIN TAY
Egg Benedict was made from water thickened with modified starch and cheese water separated from whey.
To make pineapple jelly ice, chef Gn used every part of the fruit, including the skin and crown, which she boiled to extract the flavour. The liquid was used for the jelly and the pulp was set aside to be used as fertiliser.ST PHOTO: GIN TAY
To make the “sour plum” that tops this dessert of pineapple jelly ice, the fibre of pineapple was mixed with the pulp of a single sour plum and rolled into little balls.
To make the “sour plum” that tops this dessert of pineapple jelly ice, the fibre of pineapple was mixed with the pulp of a single sour plum and rolled into little balls.ST PHOTO: AT-SUNRICE GLOBALCHEF ACADEMY
Looking and tasting like artichoke, the dish Art De Choke was reconstructed from an extraction of the outer layers of the vegetable and formed using goma gellan gum.
Looking and tasting like artichoke, the dish Art De Choke was reconstructed from an extraction of the outer layers of the vegetable and formed using goma gellan gum.ST PHOTO: AT-SUNRICE GLOBALCHEF ACADEMY
Egg Benedict was made from water thickened with modified starch and cheese water separated from whey.
Egg Benedict was made from water thickened with modified starch and cheese water separated from whey.ST PHOTO: AT-SUNRICE GLOBALCHEF ACADEMY

At-Sunrice chefs are preparing meals using the Note-by-Note method, which taps technology to break food down into components and rebuild them in ways that can be used in dishes

Over four meals last month, culinary institution At-Sunrice GlobalChef Academy gave a group of guests a taste of the future of food.

The meals showcased a technique called Note-by-Note cooking advocated by French chemist Herve This in his 2014 book, Note-By-Note Cooking: The Future Of Cooking.

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A version of this article appeared in the print edition of The Sunday Times on October 13, 2019, with the headline 'Reconstructing food to go a longer way'. Print Edition | Subscribe