After finishing the dinner series at the 2am:lab, Pure Berlin conducted a workshop, where guest got to taste dishes, ask questions, hear about the pure berlin philosophy and their way of recreating classics.
traditional German mustard egg,
Mustard cream sauce
300g Chicken stock
Century senf egg,
2 Peking Ducks
250g dry sherry
500g dark soy sauce
250g light soy sauce
450g cups brown sugar
12 Cloves Garlic crushed
8 spring onions cut in half crossways
1 teaspoon Sesame Oil
5 star anise
4 cinnamon quills
Duck stock sphere
500g duck stock
Carrot cake cocktail,
500g Fresh carrot juice
50g soft brown sugar
1g Ground Ginger
6g iota (Carrageenan)
Walnut infused Cognac
60g Muscovado sugar
1 cinnamon quill
Cream Cheese Foam
100g cream cheese
15g liquid Glucose
zest of 1 lemon
Pure Berlin’s philosophy is paying tribute to classical dishes by creating a reinterpretation, which still holds the character and the flavor profile of the originals.
The intention is to get peoples attention and so by create interest for the original with the aim of preserving the tradition.
To be the first Asian stop on pure berlin’s world tour was great fun for the 2am:lab team. After many emails and chats both teams had a framework set for the menu, which ended up being changed completely after the arrival in Singapore.
Tasting the huge diversity of food and seeing the variety of produce available in Singapore, the menu changed in terms of ingredients, flavor and look.
Black sesame – vegetable chips
Prawn – laksa – hot & cold
Century senf egg
Nest – duck – mustard
Rotkohl – kimchee – cabbage
Squid – octopus – tiger beer
Frog – pepper – broth
Black vinegar pork
Belly – potato – kailan
Water chestnuts – passion fruit – coconut
Chocolate – dragon fruit – jackfruit
Soy – calamansi
Kumamoto Recipe book can be accessed here:
2am: lab hosts Daniel Jorda for a week during the World gourmet submit.
One of the top bread makers in Europe, Daniel Jorda’s humble background and creativity has touched the chefs at 2am: lab.
We collaborated to make a 7 course meal where bread took centre stage of the dinner for the first time.
Different flavors and textures of bread were incorporated into the courses. (more photos can be viewed in our gallery)
When he first arrived, we took him to Ghim moh market where he tasted most of the local delights and bought much local herbs and fruits for the dinner and workshop.
Annatto bread recipe coming soon…
Daniel loves using spices, dried herbs and vegetables in his bread and it was wonderful seeing him being inspired by our flavor wall and picking ingredients from the wall for use in his bread.
Another bread he made for pre dinner course. one of his favorites….
250g whole wheat bread flour
10g baker yeast
5g sea salt
1tbsp oregano leaves
1tbsp rosemary leaves
Extra virgin olive oil
15g extra virgin olive oil
2g sea salt
Making bread sculptures for petit 4s.
Chef daniel and the 2am: lab chefs, made some experiments with the dough with flour, salt and water.
During the course of Ayako’s one month residence at 2am: lab, she frequented the markets and always coming back with numerous ingredients for experimentation.
How important it is to brainstorm and taste all the parts of the ingredients and work on it after 1-2 rounds of tasting.
Sometimes we do not think of food and its flavors in such a way but what was interesting about this collaboration with Guest Chef Ayako Suwa was her approach to ingredients.
She would describe tastes with sadness, happiness, fondness etc.
After almost a month of intense collaboration between 2am:lab and food creation artist ayako suwa, the menu for the experience dinner “journey on the table” had it’s premier on the last weekend on February 2012.
Taking the inspiration from migrating birds, the guests were taken on a journey from the lake threw the grassland, forest, along the city and to the ocean.
Following Ayako suwa’s philosophy of serving the guest an experience rather then a restaurant like meal, nonconventional combination of tastes, shapes, textures and senses were presented in combination with scenery, music and light changes.
Different to a chef creating a dish is not based on the ingredients for ayako, she gains inspiration from every aspect in live, walking along a river, the look of dried bark, the feeling of sand running threw the fingers, the smell of rain on warm stone, bright lights of a city by night…
Creating the menu with this special angle, there might be dishes that do not please everyone, but that is also not the intention. Introducing the guest to a different world, experiencing things from a different point of view, maybe changing the way they look at things or reminding them of long forgotten ones.
Thank you very much to Ayako Suwa, Shinya Furui and Chiaki Fujii from food creation for an amazing event.
Video of Journey on the table
Dishes of the dinner can be viewed in our gallery in this website.
In February, Ayako Suwa spent a month at 2am: lab Singapore visiting farms, markets to search for local produce that will inspire new flavors for the menu.
Chef Jonathan, resident chef at 2am: lab researches on the ingredients and new flavor pairings to obtain the emotional tastes for Journey of the birds dinner.
Ayako planning menu and tastes
Ayako testing out mochi pebbles.
This was for the Plains course.
The mochi was made with mochi powder and water, flavored with charcoal etc.
After which cooked in boiling water and dehydrate in the oven at 50degrees until it is dry and crispy.
Planning for In the lake dish
Inspired by our local product banana flower.
In the lake….
A glass bowl with different dry seaweeds, mini prawn, sea snails, salmon caviar, basil seeds and water plants.
2am: lab invites Japanese Food artist Ayako Suwa to collaborate on a 7 course dinner
Journey on the table
gentle stream, something falling in the water, wavy water surface, reflecting light, waterside inhabitant
rustling weeds, wind moving across, filled with bloomed flowers, またはcarpet of flowers
FOREST / WOODS / MOUNTAINS 森 / 林 / 山
wriggling in the soil, atmosphere of animals, thick forest green, ripe fruit
PLAINS 平野 /
dark in the night, stone rolling over the rock face, roaring thunder, rumbling of the earth, full moon
atomosphere of human, shelter under the factory awning, vinyl, plastic, cement, asphalt, metal, steady rain
COAST / OCEAN 海岸 / 海原
sand beach as far as you can see, the edge of water, sea breeze, an endless ocean,
JOURNEY CONTINUES 旅はさらにつづく
Mauricio Montiel, thank you very much!
Handmade, innovative, creative and tasty chocolate!
You will start to understand when you see Mauricio tempering, molding, scraping, polishing, etc. his chocolate, while listening to his favorite rock music, entering a trance just known to few.
In the 2 days hands on workshop our students got an inside on the art of chocolate. From tempering, molding, filling bonbons to designing and creating a chocolate egg sculpture.
Eager to learn / teach as much as possible in such a short time, the workshop ran from morning until evening without a break.
“You might not like me, but that is not what this is about. I am here to teach you and that I will”
And truly he did, facing his own Singaporean challenge and adapting to the high level of humidity.
To show case the possibilities of chocolate and montiels creativity we asked him to come up with a special menu.
kind of melancholic trance in which you become completely absorbed in vivid sensory details, which leads to a dawning awareness of the haunting fragility of life
Consisting of 8 courses using chocolate in balance of sweetness and savory, each course reflected an emotional state –
Following his nature the dishes were innovative, daring, creative and tasty, for example White chocolate, coriander seeds and olive oil dressing or uneasiness – duck confit in cocoa butter and vanilla, mezcal sorbet, macadamia oil powder and crispy hazelnut rice.
Pepper Soy Bonbon
45,2 g cream
15,1 g soy sauce
5 g black pepper
75,3 g coverture 64%
9,5 g glucose
4,1 g invert sugar
7,6 g butter
3,3 g cocoa butter
Dragon fruit bonbon
43,5 g cream
53,2 g dragon fruit pulp
38,7 g coverture 40%
0,2 g salt
6,8 g glucose
6,8 g invert sugar
8,7 g butter
2,2 g cocoa butter
1000 g water
800 g sacarose
400 g glucose
250 g gelatin sheets