Scallop and Pumpkin

Tenderness

Roasted Wild Barramundi with Lemon Thyme Consomme

Time

Fish and Chips - 2005

Cod with potato scale - This dish was made in 2005, the crunchiness of the potato scale and the tenderness of the fish gives

two different feel on the palate. Next time when i cook this dish again, i will add more color to it to make it more appealing.

Prosciutto with melon trio - 2009

This is a very interesting dish, the saltiness of the ham is balanced out with the sweetness of the melon. Three different types of melon used here, water melon, honey dew and cantaloupe. The difference in color makes the dish look more attractive.

Creamless Chocolate Mousse

Spherification

Melon Caviar

ADVANT-GARDE CUSINE

ADVANT-GARDE CUSINE

Fresh Crab meat With Avocado Refresh with Red Capsicum Foam

I made this dish today (11/05/2008), the taste is good but still need to improve the texture of the red capsicum foam. The top layer is the red capsicum foam, then the avocado mousse, fresh crab meat, and chiffonade lettuce at the bottom. Unfortunately the picture didn't come out as nice as expected. 70/100......

Sweet Times

Smooth as Silk - Espresso Creme Brulee

A perfect Souffle - Coconut Souffle

Chocolate plated dessert by my chef - Laurent Pages