recipe willy: Love Nutrient A.Maze- Omakase Of Molecular Gastronomy @ Nagore Square, Georgetown, Penang.

Modernist cuisine or Molecular Gastronomy powerfulness non last novel to the earth but it's definitely something to make over, especially for Penangites. Innovation is a critical chemical constituent when it comes to a modernist kitchen- non only that the Chef must alter the customary way 1 would ready as well as introduce the dish but the Chef must convey a alter to how diners sense the nutrient either. Adventurous eaters tin brand their way to the pocket-size alley at Nagore Square (where all the bars as well as pocket-size picayune shops located); A.Maze occupies a strategic corner correct side yesteryear side to the vacant land; from outside, the eating theatre suggests a nary of data on what it is nigh to serve, inside... in that location are only 8 seats arranged snugly facing a pocket-size kitchen manned yesteryear the Chef-Owner Chef Wei. The really immature as well as talented Chef honed his culinary skills from overseas as well as had had working sense inwards Michelin-starred restaurants. A.Maze serves "Omakase" which literally agency "leave it to the Chef", the carte du jour is non informed to diners as well as it relies only on "trust" but Chef Wei is non a one-trick pony- diners' sense of gustatory modality is non the only affair that changes here... the "Omakse" carte du jour switches in 1 lawsuit a calendar month as well as it depends on the seasonal offering. Thanks to Chef Wei, nosotros had the chance to bring together him inwards his extraordinary gastronomical journey.

Many Thanks to A.Maze for hosting us that evening.

To sense the avant-garde culinary journeying inwards A.Maze, it is recommended that you lot brand at to the lowest degree one-day advance reservation. The serving carte du jour is unremarkably kept undisclosed but diners tin betoken their diet-preferences (allergies/ religious practices etc). The carte du jour (will last shared on their Facebook Page) changes seasonally but a criterion "Omakase" dinner at A.Maze is unremarkably Rm 128 nett (including beverages). Chef Wei would unremarkably ready vii courses or 8 courses depending on the availability of ingredients as well as his specially curated formula. All courses are carefully designed next each as well as another, thus does the in-depth of the flavors. But "Omakase" is non only nigh food, the dining sense counts equally well. Diners larn to sit down closer to the kitchen as well as witness the entire cooking procedure too equally the meticulousness to ready every unmarried dish; sometimes... the whiff of cooking stimulates the palate equally well. Of course, this allows the Chef to communicate amongst the diners equally well; equally for us, nosotros were happy that nosotros attended a "Modernist Cuisine 101" course of pedagogy amongst Chef Wei. Alcohol lovers would last glad to know that alcohol volition last served during the dinner (with express amount) as well as if diners were to convey their ain alcohol, no corkage volition last charged.

Amouse Bouche- Lemon Jelly amongst Baby Tangerine as well as Seasalt/ Beet Root & Watermelon Consomme/ Baked Parmesan Cheese amongst Sichuan Pepper

Beef Salami amongst Buffalo Mozarella, Balsamic Reduction, Dried Black Olives as well as Baby Cucumber

Chef Wei unlocked our senses yesteryear offering his Amuse Bouche that consists of sweet, sour, savory as well as a tingling of spicy-numbness. We started amongst the Lemon Jelly, a refreshingly tantalizing concoction to whet upwards the appetite for the ensuing courses; followed yesteryear Beet Root amongst Watermelon Consomme... a chilled soup that focuses on the natural sweetness of the vegetables as well as fruits, a picayune Coconut Water was added to smoothen the flavors as well as to innovate a sleek sweetness. We as well as thus ended amongst baked Parmesan Cheese inwards shattering crisp texture. It excited us amongst its cheesy-fragrant but equally nosotros idea nosotros were done amongst it, it came dorsum amongst a tingling numbness (Sichuan Peppers).

Our showtime course of pedagogy started amongst Beef Salami, beautifully paired amongst Buffalo Mozarella, Balsamic Reduction, Dried Black Olives as well as Baby Cucumber; the magical mix of all ingredients was refreshing amongst an alluring mild Olive fragrance.

Braised Quail Eggs served amongst Pastry Nest as well as Mashed Sweet Potato

Siphon Broth- Bucked Wheat Soba

Shortly afterward nosotros ended the showtime course, Chef Wei started to gather the side yesteryear side course- an elegantly plated "nest" amongst Quail Eggs; the Quail Eggs were carefully cooked as well as braised... similarly to Onsen Tamago. Slit the egg through as well as you lot volition notice the golden-flowing Yolk oozing out, pouring over the crispy "nest". But the existent draw of the dish was the Mashed Sweet Potato, the sweetness was location on as well as complemented the other 2 ingredients well. It was a dish that could last enjoyed from dissimilar angles as well as combinations- "nest amongst egg" or "nest amongst mashed" or "mashed amongst egg". All combinations led to dissimilar outcomes as well as flavors.

Adding farther excitement to the dining experience, Chef Wei pulled out 2 siphons as well as nosotros were puzzled. He as well as thus presented a seemingly rich broth inwards golden hue as well as tucked inwards a siphon. The magic began amongst him boiling the siphon as well as fully accentuated the essence from "Konbu", "Wakame", Wolf Berries, Lemon, Lemongrass, Ginger, "Bonito", Dried Shitake as well as Dried Chilies. It was barely seasoned as well as relied heavily on the "umami-ness" of the broth. The Buckwheat Soba was served amongst the broth as well as closed to sous-vided Australian Scallops.

Sous-Vided Salmon served amongst Chacee Sauce, Mizuna Leaves as well as Dill Milk

Shoulder & Sirloin Steak served amongst Potato Puree, Shitake Mushrooms, Pea Shoots as well as Mustard Seeds

The master copy courses are unremarkably paired amongst Wines; the sous-vided pan seared Salmon was served amongst Chacee, a tangy concoction of chopped Tomatoes as well as Herbs too equally Dill-infused Milk. The meat was fork-tender spell the peel was beautifully seared to crisp; the Dill Milk provided a hint of the herbaceous flavor but did non overpowdered the Chacee. The proportion of the ingredients was correct on the dot. It was paired amongst a well-chilled, fruity White Wine (Sauvignon Blanc- 2015).

Chef Wei tries to save the classical flavors using modern techniques, dissimilar cuts of Steak were sous-vided as well as served over elementary sides. The Steak was lightly seasoned amongst salt, it was tender but non mushyly tender. It was goodness but perhaps, the flavors were conventionally simple. It was paired amongst an aged Red Wine (Cabernet Sauvignon- 2013). Non-beef diners may opt for sous-vided Chicken Breast.

Pre-Dessert Palate Cleanser- Olive Oil Sorbet + Jasmine Rice Sorbet + Caramelized Apple + Mercato Jelly

Reconstructed Black Forest Cake

Palate Cleanser earlier the dessert was a mix of Olive Oil Sorbet, Jasmine Sorbet, Caramelized Apple as well as Mercato Agar-Agar. It was low-cal as well as slow on the palate amongst faint Olive fragrance. The finale of the dinner was a High German dessert- Black Forest inflected inwards closed to other form. Chef Wei named it "Reconstructed Black Forest Cake"- Chocolate Siphon Cake, Cherry Compote, Chocolate Air, Chocolate Mousse as well as Chocolate "sand". The sweetness was expertly controlled to the correct location as well as tin last easily accepted across all genders (the dominion of virile mortal having lower saccharide tolerance does non apply here). Though calorific, nosotros trust the extremely chocolaty dessert volition brand whatever Chocolate lovers larn "gaga". Chef Wei puts a consummate total halt to the repast yesteryear magically pairing the sweetness process amongst Vodka Orange Cocktail.