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China Experiments With Molecular Cuisine
But Dong Zhenxiang, owner of the Da Dong restaurant in Beijing which is a leader of the trendy culinary movement here, says fresh techniques can only improve traditional Chinese cooking.
"Importing new cooking skills is aimed at improving, enriching and promoting Chinese cuisine. Molecular gastronomy is only one of those skills," said Dong, whose establishment also serves platter upon platter of classic roast duck.
Molecular cuisine, a phrase ascribed to a scientific approach to gastronomy, seeks to investigate and explain the chemical reasons behind the transformation of ingredients.
The trend was on full view when hundreds crammed into a chic Beijing art gallery for demonstrations given by chef Albert Adria of elBulli, the Spanish restaurant seen as the world leader in the molecular cuisine movement.
"It is amazing. We got 13,000 emails for this event," said Irish chef Brian McKenna, who organised the two classes in Beijing's trendy 798 district, as well as a dinner staged by Da Dong which wrapped up at the weekend.
Adria, brother of the restaurant's head chef Ferran, whipped up "magical chocolate ice powder", a white caramel dessert in the shape of a thin maple leaf and a layered green tea and mango cookie for the spellbound foodies.
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