Alvin Leung’s Molecular Madness Dinner by Asian Food Channel

I was privileged to be invited by Asian Food Channel (AFC) for Alvin Leung’s Molecular Madness Dinner at Samplings on the Fourteenth, BERJAYA University College of Hospitality (BERJAYA UCH) beginning of July. Well, Alvin Leung is a British chef that holds three Michelin star; at his restaurant Bo Innovation in Hong Kong and one Michelin star in his restaurant Bo London in London.

Alvin Leung’s Molecular Madness Dinner by Asian Food Channel at Samplings
on the Fourteenth, BERJAYA University College of Hospitality

It was a memorable dinner, well the dishes served were a surprise to me. It was Malaysian inspired dishes with a unique gastronomical twist. The dishes will make up a 5-course menu, served at an intimate dinner with demonstration of chef Alvin Leung prepare his Modern Ice Kacang without ice.

Bon Appetite ~ Let's Eat

Appetizers

Tomato Chinois

Tomato Chinois

Tomato in vine braised with “Pat Chun” chinese glutinous rice vinegar, organic cherry tomato with “Lam Kok” fermented Chinese olive, tomato foam, green onion, goat cheese and beet root.

The fresh, sweet and full of flavored skinless cherry tomato, once I bite in it the Pat Chun juice burst… oh it’s has the aroma of chinese herbs and the western goat cheese. Something that I can never imagine the combination that makes me crave for more. It’s was awesome to kick-start the dinner with such an interesting appetizer.

Umami Won Ton Mee

Umami Won Ton Mee

Duck breast “Char Siu”, crispy squid ink paper, langoustine tartar, rice noodles & vermicelli, flavore with “Har Mi” essence.

The duck breast is one of my favourite, it’s oily or fat at all. The fragrant and tenderness at the optimum level while the rice noodles and vermicelli is tasty with the “Har Mi” prawn noodle dried essence.

Chilli Crab & Oyster Omelette Gazpacho

Chilli Crab & Oyster Omelette Gazpacho

Oyster custard, chilli crab meat, boiled egg with thick seafood broth the combination is well blend. It’s my first time eating oyster custard, have you try them?

Main

Chicken Rice

Chicken Rice

This is not an ordinary plate of Chicken Rice, I am glad that I chose the Chicken Rice as my main dish. It was served with 9 years Aquerello Rice, cat ear fungus and sand ginger cream. The aquerello rice was something to die for, its moist full flavour with my favourite crunchy cat ear fungus and the chicken meat is juicy. A simple chicken rice can taste to good… yumms.

Bak Kut Teh Short Rib

Bak Kut Teh Short Rib

Beef Short Rib, compressed watermelon with “Chinese Angelica” Bak Kut Teh chocolate. The Bak Kut Teh main course was a surprise to many guests. We thought it’s the soupy usual pork or chicken Bak Kut Teh but turn out it was a dry Beef Short Rib Bak Kut Teh with thick herbal soup sauce to replace the soup.

Black Forest

Black Forest

This is the vegetarian dish - black truffle, chinese steamed rice pasta braised with sweet soy sauce, baby black carrot, cat ear fungus, asparagus and taro puree.

Dessert

Modern Ais Kachang

Modern Ais Kachang

Peanut butter & condensed milk ice cream, freeze dried raspberry, cherry snow, banana caviar, pandan chocolate chips, red bean meringue, salty caramel pop corn, blue Hawaii sphere, sous-vide strawberry with Sichuan & maple syrup.

Chef Alvin Leung demonstrated to all the guests how to make Modern Ice Kacang without ice. Wow! When I saw the menu I also scratch my head how is it look and taste like.

This is a twist! Instead of the traditional condiments and ice, Chef Alvin twisted it by using the dry ice and titbits to replace the condiments with the contrast of sweet and a littel spicy (Sichuan) syrup. I love the Blue Hawaii Sphere, the moment I bite it the juice just burst! Ola! Ice kacang without ice is so sedap.

Overall it was an awesome and memorable dining experience for me at Alvin Leung’s Molecular Madness. Thanks to Asian Food Channel for the exclusive invitation. For more information about Asian Food Channel, please visit www.asianfoodchannel.com