An edible birthday present for a friend

Recently, for a friend’s birthday, we opted to celebrate by staying in. I volunteered to provide dinner.
Camomile roasted heirloom carrots, whipped goat cheese ring, seed brittle and herb garnishes

Read More

Beet and Goat Cheese

This beet and goat cheese dish is inspired by some famous Spanish chefs (Roca and Adria) with some interesting techniques and surprises to entertain your diners. This dish has multiple components: Toasted walnut and cocoa soil, goat cheese sphere, goat cheese mousse, roasted beets and the sugar beet (a beet blown out of sugar).

As Billy would put it – “Beets by Royce”. In terms of the beets, the roasted beets were placed in 350˚F oven for about an hour or until tender, it is then marinated in orange juice and hibiscus syrup. And as for the blown beets, sugar was cooked and then blown using a sugar pump. Read More

Coffee Toffee Crunch

I was first introduced to the concept of a chocolate sharing bar by chef Migoya of Hudsons Chocolate. The fun of having a larger, more elaborate chocolate candy bar for entertaining really appeals to me.

Read More

When Life Hands You Lemons (and White Chocolate)

 White Chocolate Lemon

This is a play on a classic tarte au citron: a white chocolate shell filled with all the components of a lemon tarte.
And proudly presenting… our very first YouTube video 🙂

Head to Tail on a Plate

As a homage to head to tail cuisine, we decided to celebrate this crustacean from head to tail. The lobsters were killed by plunging a chef knife through the head. The bodies were steeped in water with vinegar (6.6% concentration) for a couple minutes to release the meat from its shell. The claws were pulled from the bodies and returned into the water for an additional 5 minutes. The claws were then sous vide’d with butter at 60 degrees Celsius while the tails were sous vide’d at 54 degrees Celsius.

A stock from the bodies of the lobsters were simmered with onions, carrots, fennel, tomatoes and tarragon. From the stock, we managed to make a gelee, an emulsion and a creamy broth. The final dish was garnished with tarragon leaves and fennel flowers which added hints of anise and sweetness to the plate. 
Lobster Gelee Stones
250g lobster stock
28g sugar
2g gelatin sheets
1g agar agar
Mix sugar and agar agar together, then hydrate gelatin sheets in cold water.
Add sugar mixture into a pot with lobster stock.
Bring stock to a boil, simmer for 10 seconds. 
Remove pot from the stove, add gelatin sheets, then pour into moulds. 
Lobster Emulsion
1 egg yolk
40g lobster stock
2g salt 
2g glucose
150g lobster oil
Combine all ingredients except for the oil.
Using an immersion blender, blend all ingredients.
Slowly add the lobster oil a little at a time, until everything is combined.
Creamy Lobster Broth
250g lobster stock (reduced)
2 cups of heavy cream
Bring stock and heavy cream into a sauce like consistency.
Season to taste.