Friday, 2 March, 2012

Ayako Suwa & 2am: lab video

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. 

  Our guest chef Ayako Suwa happy with her findings for the day. Includes ground peanuts on a stem! 

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. 

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Thursday, 1 March, 2012

Ayako Suwa at 2am: lab

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. 

Mochi waiting to go into the oven
 Testing out different textures of mochi after drying. 
 Another dish Chef Janice and Jonathan was working on was In the City
In this dish, there is Chocolate, artificial flavored jelly served on nails and “bubble wrap”
The first test of the bubble wrap was made with cooked tapioca starch. 
Cooked japanese tapioca 
Next we needed it to be transparent so instead of using japanese tapioca we tried with tapioca flour and water and dehydrated it in the oven at 60 degrees. 
Achieving “edible plastic” 
Looks like plastic and taste like plastic too. 
Not delicious but most definitely achieved the objective of emotional tastes for the city. 
Next we started working on flavors for the nails. 
 Tasting all the flavors and picking 4 suitable ones for the dinner. 
Grape, strawberry jelly etc
Another component of In the city was 
Dipping the chocolate H20 component
  Making chocolate cigarettes. 
Method; temper chocolate, spread onto baking paper and roll in a ice bath.
finish with grey cacao butter spray and smoked cream  
Working on Grassland: 
Making tasting notes for all the herb oils from the herbs picked in Oh’s farm. 
Chlorophyll for the Grassland dish. 
It was a good concept to have 4 different tastes on a grain biscuit
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Ayako Suwa at 2am: lab

Planning for In the lake dish

Inspired by our local product banana flower. 

Ayako and 2am: lab chefs in Oh farm picking herbs for this dish  

 Tasting weeds from the ground. Taste: earthy, moist, slightly bitter aftertaste, grassy.

 Jasmine flowers in excess in farms after chinese new year season 

  Available at Tekka Market. Gotu Kola 


 Into the wee hours of the night. Discussions continue with the dishes

 Tasting the different dashi made for in the lake. How different the tastes are even with the first and second boil. 


 In the lake…. 

A glass bowl with different dry seaweeds, mini prawn, sea snails, salmon caviar, basil seeds and water plants. 


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