Sans titre

[chefpoirot]

[luckypeach]

"Creativity isn’t doing something that nobody has ever done before. It’s doing the same thing that everybody does, but doing it better."

—Alex Atala

[momofuku]

behold. the most interesting man in the world. 

[themadfeed]

And the co-curator of next year’s MAD4.

[chefpoirot]

An inspiration !!!

[chefpoirot]

And again some new dishes !!!

[chefpoirot]

Crab meat , herb dashi , green mango poached in pandan consommé

[chefpoirot]

Coconut embryo, curry and coconut blossom honey

[chefpoirot]

Suckling pig for 350 people tonight !

[chefpoirot]

New dishes !!! Part 3 !!!

[chefpoirot]

New dishes !!! Part 2

[chefpoirot]

New dishes !! Part 1

[chefpoirot]

Mise en place : fire burned fresh long pepper corn and leaves, pickled orchids, rice and fish scale keratin paper, fresh tamarin and galangal flower

[chefpoirot]

"Green egg" is for kids !!!! Here MY Kamado !!! For a man !!!!

[chefpoirot]

[chefpoirot]

That’s my shoes !!!

[chefpoirot]

The goat's milk farm of Khun Piramit .... In BKK !!!!!

[chefpoirot]

Thai champion Ice Carving Artist !!!! So proud of him !!!!

[chefpoirot]

Crispy bugs, Ricotta and sumac paper, green mango and pineapple millefeuille.

[birdhazard]

Okay everybody, time to break this down.

Crispy Bugs: Crickets and larvae of some kind. Fly larvae I’d guess. Commonly fried with a little oil.

Ricotta and sumac paper: Ricotta is a semisolid cheese made of sheep’s milk. Sumac is a sour berry used in the Mediterranean as a seasoning. They probably made it into ‘paper’ by spreading the mixture thinly and drying it out.

Green Mango and pineapple millefeuille: A Mille-feuille is a french dessert that is alternating layers of pastry and cream. Presumably the cream has green mango and pineapple in it.

This looks awesome, I have to hand it to Chef Poirot for making me give bugs a second thought. My only concern: I haven’t eaten a cricket, but I have eaten a fried scorpion. The thing is, exoskeleton is tasteless and feels like chewing crinkly plastic. I’m not very fond of it. My guess is that crickets have the same kinda thing going? Then again, if you hull those lil guys, they’ll sort of cease to look like crickets, and diners will have to play ‘guess which ingredient is a bug’ while eating. It’s a catch-22 I guess?

Anyway, the usual disclaimer. I hold no culinary sway, and am in fact a pizza jockey.

[chefpoirot]

A very good description and compliment from Micahcheek, very much appreciated !!!! Only comment the Mille feuille is only fresh green mango and pineapple layers, no cream.

[chefpoirot]

Crispy bugs, Ricotta and sumac paper, green mango and pineapple millefeuille.