Many say that molecular gastronomy is dead, but it was very much alive complete with the magic tricks that Michelin-starred chef Chow Ngan Ping performed with each dish, surprising his guests with every bite, turning a two-hour long meal into an artistic gastronomic show.
Originally from Hong Kong, Chow learnt molecular gastronomy in the Mandarin Oriental Hong Kong before moving to Japan in 2013 where he got the opportunity to work at the Tapas Molecular Bar at the Mandarin Oriental Tokyo, where he won his first Michelin star in 2014 and where he is the head chef now.
The highly-rated bar has a long waiting list but the chef managed to take three days off to be guest chef in the Mandarin Oriental here in Macau for just three nights to showcase his creative cooking techniques.
Chef Chow Ngan Ping brews chicken consommé with coffee during a media tasting of his molecular cuisine at Mandarin Oriental yesterday.
