It's amazing! A molecular gastronomy restaurant enjoyed in Korea 

And about a pound of parsley.

I love this comment. Hey, visual appeal is key 😂😂 (I believe the parsley and fruit were an abundance of palate cleansers as well as pretty garnish.)

🤣🤣

What you really want is a pair of black latex gloves...

Wait so you mean the rock were rocks and not edible rocks?? 😨💀😂😂😂😂😂 Dang imma chew those rocks

100%

Yeah, the food looks pretty decent and well-crafted but there's not much cool chemistry techniques being applied.

I have worked in a high-level cuisine and what surprised me was exactly that. Everything is regular meals that you can make at home. Well, molecular food is something that you can't make at home, but if you see they are made with normal ingredients (like the grape juice)

Spherification isn’t anything special anymore…I saw nothing that can’t be done at home in this video, the quality and precision was seemingly quite good, but I can’t call it real “molecular gastronomy”. Also…they left a few ice cubes in the salad and that bothered me to NO end.

I agree this is not a molecular gastronomy restaurant at all

come on this the first one. it will get better

I agree, this isn’t a molecular gastronomy restaurant at all. This a Korean restaurant that serves Italian style cuisine in a gimmicky manner. The whole point of molecular gastronomy is to present a different sensation for your senses. I struggle to see how this does so besides the eyes

when i see parsley i only think of chain restaurants from 1993 and i don't think any level of nostalgia can make it cool again

@@murasaki9 Ok relax. I agree this isnt intermediate or advanced molecular gastronomy but this is definitely not a fast casual restaurant....

@Ian a who said anything about a high end restaurant? lol

I thought the exact same thing!!

Adds crunch

by the time they serve it it'll be melted.

We saw it! we tend to ignore them coz it doesn't matter anyways As he said it 👆

The morons who are paying too dollars want their salad soggy. Just because it’s expensive, it’s tasty and good.

@@CerealKiller undoubtedly, in fact it is not boiled in oil, there is only a little oil in the water and some Italians do this too to prevent it from sticking, in the oil the pasta would fry and become crunchy.

i honestly hope he is not italian cause I was feeling bad while watching this...

@@davidevanoncini3433 they never said the chef was Italian lol, just that he might have worked in Italy before

@@henloworld514 never said so eatiher I aais "I hope"

I cook Italian and never been to Italy... dumb logic.

As itilian card lmao

@@casinocasino1260 My family is Italian but if I say I’m Italian ppl ignore me because they’re uneducated about white skin Sicilians and if I say well I’m Sicilian they’re like what’s that. Or ignore me. I just say I’m white. Nobody cares. But literally. Nobody cares

I first saw the olive oil for boiling pasta on cooking shows back in the 80s. If you use enough water its unnecessary. Almost no competent chef advocates for it now.

you really dont have to say you are italian

maybe it is a chef's old habit. treat every ingredients with respect as though they are fresh.

Оке

@Horrid Henry okay Henry no one cares

Looks messy to me

Normally when I see cooking videos from Japan or Korea I feel a sense of satisfaction seeing the process. But this time i was absolutely horrified. Ice in the salad? Why? Why not just put a filter between the salad and the ice? That dish with the pebbles? What is the point? So much unnecessary stuff, that gets in the way of the food. Just take the rind off the fruits, cube them up and put them in a separate bowl. Also don't put all that stuff in the glass, that will be immediatlely thrown aside the moment they start eating. I hope what is used to pin the strawberryman together is edible. Everything seems so pretentious. At least the meat was done right. Smart cooking? At 9:35 they put all the ingredients in a bowl... so that they can pour all that into another bowl. And then they make the beef sauce, and the pasta separately, to then cook all of them together anyways. I guess it makes them somewhat easier to portion, but other then that it seems totally useless. And i would be interested to know how greasy the dish was with all that beef and oil in it. And of course the best is last: FROZEN SCALLOPS Maybe i watch too much Gordon Ramsay...

What about all that oil in the pan when he was cooking the steak ?

That has so many wrongs in it though... Italians never boil pasta with oil because 1. the oil just stays on the surface and it doesn't help the pasta from sticking and 2. it makes the pasta not absorb the sauce as well anymore so when they put extra oil over the cooked pasta it made it even worse... plus there is WAY too little pasta in that dish and it looks overcooked. Horrible execution tbh.

Bahahahahahaha Bahahahaha This food is garbage. Korea has wonderful foods, this is not it. So many mistakes. As a chef I was embarrassed for them. Their chef is poorly trained.

você não conhece comida de jente isso sim este povo ai do cachorro pra sima eles comen comen ater jemte este povo da nojo

@@cthulhu_lives8169 clean and prepared with care and I’m sure it taste good it doesn’t need to be perfect ,but calling food like this as garbage?! You should reevaluate your humanity before your career as a chef !!

@@Doll06 I'm sorry facts triggered you. Maybe you should stay off social media if you are so delicate. Do you need a room set a side so you can clutch your pearls more like a good little fangirl?

Based on what???????

That's a classic. It's two special ingredients they add to both the sauce (one) and the water (the other) to make the spheres set immediately on contact. That's the one trick they always use. Probably how they make bursting boba in factories as well. (God I'm craving those now.)

А вы случайно не знаете, что они пудрой написали?

@@user-jd1hx8wy7t я думаю что ПРИЯТНОГО АППЕТИТА))

@@user-jd1hx8wy7t Анжи чемпион)

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Что в ней молекулярного?

@@user-do9mh4mh6z я тоже не пойму. Но выглядит офигенно.

Да я тоже, только ничерта малекулярного я тут не увидел. Малекулярнее кухня это знание физики и химии. Тут обычная жрачка

Полностью согласен, я тоже не увидел молекулярную кухню.

You guys are such pessimists

@@Dani-el9nfnope, just a Realist actually . If you want see real molecular gastronomy learn from Grant Achatz of Alinea. Now that is real original molecular gastronomy.

😋

Parece-me coisa muito chique! Gostaria de ir a um restaurante desses. Mas não diz onde fica e nem tenho condições.

Ìiīolkl

@@mariadelourdes7361 1

And you would have poorly made food that possibly could poison you because they didn't follow basic culinary guidelines. The problem with posts like this is unless you are a chef or well trained cook you don't see the insane amount of mistakes. Some potentially deadly or at least illness inducing. Also, this is barely Molecular Gastronomy. It's more like bad country club food from the 80's.

@@cthulhu_lives8169 You must be right. As a home cook I didn’t catch anything alarming. Would love it if you could list your top three mistakes you caught happening. TY 😌

@@shaunahuerta9597 The served food temp was the most worrisome, bacteria growth is most dangerous between 40 and 140 degrees. The other top mistakes were the food quality, soggy greens, over ripe tomatoes just to name a couple. This is supposed to be high end food. You don't serve poor quality food in a restaurant of that level. And simple cooking basics. You don't add oil to pasta water nor pasta it repels the sauce later. When salt is added, it makes it harder for the water molecules to escape from the pot and enter the gas phase, which happens when water boils. This gives salt water a higher boiling point. This is supposed to be molecular gastronomy and they don't know this basic fact you learn the first week in culinary school? And finally the food itself was a little molecular gastronomy mixed with mostly plate designs from a country clubs in the 90's. Like the edible flower he used, that was popular in fine dining 30 years ago when I first became a chef.

@@cthulhu_lives8169 Wow! I appreciate where you’re coming from. I understand the clear explanations and how it’s problematic for chefs and those who eat it. I don’t want to come across as crass but I do have a couple questions. 1. I see trained chefs on the Food network adding salt to the water before they add the pasta. Is it the fact the do it after it boils rather than before? 2. How could you tell the temperatures were not appropriate? The salad looked crisp and kept in ice water. Tomato are an individual preference thing…? I think? But if not, then now I know why I hate tomatoes served in restaurants. To me, the juicier the better. 3. I get mixed opinions when about adding oil in pasta water. I’m aware that it keeps the sauce from “clinging” to it better, but in some Asian cooking techniques they use oil to coat their noodles to keep them from sticking while waiting to be used and served; maybe why they did it with the Ragu pasta dish. The sauce seemed to cling. Maybe because they reheated it in the sauce allowing the oil to melt/mix in? 4. Molecular food. I didn’t take away the edible flowers as a gastronomy delight but rather the grape jelly and the freeze-dried orange sauce. Maybe this is a beginner’s restaurant to test the waters, by the consumer, to see if they really could enjoy a “full-on” gastronomy menu. A little bit here and there would be my preference to learn if I liked it. The balsamic “egg yolk” looked amazing. Obviously, I don’t know much about this type of food preparation so I’m easily impressed. These statements above are not meant to question your knowledge as a trained chef or being facetious, it’s just me trying to understand. I do appreciate the time and effort you took to reply. I look forward to your next reply. If you have time. 👨‍🍳

@@shaunahuerta9597 As someone who actually studied gastronomy, and is a chef of modern cuisine, these are my two cents: 1. It does not really matter when to add salt in water as you boil it. The myth about time is somewhat true, freshwater does boil faster than saltwater. But the other commentor has to understand that adding salt to water is an endothermic process, meaning the resulting solution will have less temperature than the original. So a pot of freshwater that is boiling, when you add salt to it would actually lower the temperature of the solution and has to be heated back up again to reach the boiling point, resulting in typically the same timeframe. This is why when you add salt to a boiling pot of water, the boiling ceases and the solution needs to be heated up again to boil. That's the endothermic process for you. So in modern gastronomy, literally no difference at all. 2. The salad is well-made. Cold temperatures naturally slow down or outright hinder bacterial growth. Any extreme temperature in cooking is very much appreciated when it comes to food preparation, not to mention this is east asian cuisine we are talking about where there are tighter food regulations regarding raw produce and livestock. Now, regarding tomato, it is definitely up for preference, but ripe tomatoes have their advantages as well as they have greater concentrations of glutamic acid, the precursor to the umami flavor. 3. Adding oil to pasta is problematic, but only when the sauce is added on top of room-temp pasta-which is how homemade pasta is usually made-and does prevent the sauce from readily incorporating with the pasta. The key here is the re-introduction of heat, which helps the oil and the water-based sauce to pseudo-emulsify. Basically, the oil is agitated enough to exist as small droplets in the sauce mixture, which is basically the same state as when it is in stews and other oil-water sauces. 4. Regarding the other commentor's remark about edible flowers, it is weak at best and a bit biased when you consider the fact that some garnishes has existed and was popularized in ancient times yet were still used today. That's like calling scallion a thing of the past that should stay in ancient greece. Most garnish snubs usually do not consider the added texture as part of a dish, but garnishes do alter the dish in their subtle ways, and not just to be visually pleasing as some may think. Granted, the other guy probably were a chef a few decades ago. But as we see in other fields, a few decades is enough time for practices to evolve, and a few myths to be debunked left and right for a much more progressive approach of cooking. It is important to keep an open-mind, especially with food becoming more inclusive and highly globalized, allowing practices and methods to mix together. That, in itself, is the essence of gastronomy, finding innovative ways to enjoy flavors modern or traditional.

مرحبا باختي من الجزائر انا من المغرب الشقيق فرحت لما شفت عربي فالتعليقات 🇲🇦🇲🇦🇲🇦🇲🇦

@@kelltoumquamar6038 حتى أنا فرحت لما شفت وحدة عربية ردت عليا سلام جارتي ههههه 😂 راكي مليحة 🤗 🇩🇿🇲🇦

@@anfal_moon _может быть не координируют, а декорируют? +необычная подача. Россия 🇷🇺 Урал.

@@hozaingor9731 شكرا على تعليقك ❤ احترم رأيك💙 لكن برأيي ينسقون الطعام ويزينونه في نفس الوقت🤗

@@anfal_moon _видимо речь про слово - сервировка. Не только столовые приборы, но и подача еды (как выглядит еда). Так лучше? 😊😇

I mean Molecular gastronomy exists elsewhere too

@Muffinconsumer4 Yes, because they have muffins here 🙄

@Muffinconsumer4 yeah i do wonder how much these dishes are priced haha... there isn't much application of molecular gastronomy, just seemed like tweaked italian cuisine with haphazardly splashed liquid nitrogen (is that safe to serve as it is?)

どどっとつぶぴょんに似てますね