Thursday, 23 May, 2013



In the middle of last year, I came across some blogs, videos and photos featuring I’m a Kombo from Copenhagen.

Bo Lindegaard and Lasse Askov, both chefs classical trained, turned their backs on the way things usually are for chefs.

Creating a creative island in the sea of ex-noma sous chef restaurants in Copenhagen, their philosophy goes way beyond food, The Social Acts are very intelligent constructed dining experiences.




After many conversations via mail and skype, we had the basic concept settled for the collaboration of I’m a Kombo and 2am:lab in Singapore, taking music theory as a base and constructing the dinner based on the set up of an album. Their idea of constructing a beat box that will give the rhythm for the whole meal, while being controlled by the guests, was first hard to understand but ended up being a really essential fun element.


Interaction is just one part. Confronting the guests with different tasks (opening wine and pouring it for the other guests or finishing a cake together as a group) strangers become companions on a journey conducted, but not totally controlled by the hosts.

Instructions from bo and lasse do not feel like orders as In many restaurants, where the maître tells you a specific way to eat the food. It is more like being at a friend’s house being asked to give them a hand with something.

The longer the night, the stronger the feeling of a social gathering becomes. It is not a dinner with strangers anymore,

It is a Social Act.


For a detailed presentation on I’m a Kombo – Control & Coincidence by Bo & Lasse watch the youtube video from the WGS2013 jam session







Food being obviously the main reason to come for a dinner, it becomes secondary very quickly. Not that I’m a kombo’s food is boring or not tasty, their food is very tasty, creative and comforting. The food is the kick start for everything by sharing the culinary and conceptual experiences, the guests have a starting level of social interaction. It does not matter where you from, what you do and where you going to be, right now they are all in the same place and share the same new experience.



One of their signature dishes is the passion fruit.

Mint jelly injected into a whole passion, simple at a first look, but on a second it is very smart.

Like a Kinder Egg for grown-ups, it is looks like a normal passion fruit, you get to cut it open with a knife and there is a surprising filling.


Summarizing the experience of collaborating with Bo and Lasse, they went really deep into detail of what is a good night. Some of the best nights in our live were not in a 3 star restaurant, the best nights were together with old and new friends, sharing good food and drinks, talking about everything and nothing.

to get a little impression of how the dinner was,

Dinner Gallery


Big Tak to Bo, Lasse and Pawel!

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Tuesday, 7 May, 2013

I m a Kombo – A Social Act

brode cookie egg glove interactive passion pork sauce scallop table4 table5 table6

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Saturday, 6 April, 2013

Pork belly – rabbit loin – leek & rose – black garlic – parsley puree / part 2


rabbit loins

2 nos         rabbit loins with belly meat (about 250g)

    5g          five spice powder



400g         water

100g         yuzu juice

  50g          sea salt


  • bring all ingredients to the boil & cool down
  • brine belly meat for 4 min & loins for 8 min
  • remove and rest in the fridge for 24 hours
  • dust belly meat on the inside with five spice powder
  • wrap around the loin
  • using 4 layers of cling film wrap meat into cylinder shape
  • close airtight and poach at 75 degree for 10 min
  • refresh in ice water and keep in the fridge
  • before serving remove cling film
  • fry on low heat until golden brown
  • rest on 55-60 degree for 10 min and cut in disks



  50g          rose petals

100g          red wine vinegar

100g          water

    2g           salt

    2g          sugar


  • heat all ingredients besides the rose petals in a pot
  • pour the liquid over the rose petals
  • marinate for minimum of 24 hours
  • cut petals into 5 mm dices



1 nos         Leek, mature

    5g          butter, salted


  • wash the leek to remove all dirt
  • cut of the green top, reserve for puree
  • blanch white part in salted water until soft
  • remove outside layers and fill with diced rose petals
  • cut core into disks
  • for service heat leek disks in 60g water and butter


parsley puree

1000g       parsley, flat / Italian

                  green leek trimming

                  salt & olive oil, amount depends on parsley & leek



  • pick parsley leaves and wash together with leek
  • puree leaves and leek with cold water until fine
  • strain through a fine sieve, push out as much liquid as possible
  • heat the liquid in a pot until the chlorophyle seperats into flakes
  • add ice cubes to stop the cooking emidiatly
  • strain through cheese cloth and reserve puree
  • before service season with salt and oil to taste
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Sunday, 17 March, 2013

Pork belly – rabbit loin – leek & rose – black garlic – parsley puree / part 1



Braised Pork belly


500g         pork belly (cut from the middle for a fat and meat balance)




1000 g      water

    60 g       salt

    30 g       sugar gula malaka

  110 g      soy sauce

    70 g       black vinegar

    10 g       black tea


bring all ingredients to the boil

infuse for 15 min, strain & cool


  • brine the pork belly for 24 hours & remove from brine
  • rest in the fridge for 24 hours
  • vacuum pack and poach at 68 degree for 12 hours
  • cool with light weight on top for a flat shape
  • cut in 4 slices and fry on one side before serving


black garlic puree


100g                  black garlic

  20g          black vinegar

    2g          sea salt


pass black garlic through a drum sieve

mix with remaining ingredients

keep at room temperature for service

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Tuesday, 5 March, 2013

Recipe from Illustrious Magic with Roberto Cortez

Citrus oil from “Mystical” – miso egg yolk, tuna, katsuboshi, bitter green sphere, soursop




      5 g  lime zest

   20 g  long lime zest

     7 g  orange zest

100 g lemon grass

  58 g pomello zest

  33 g lime leaves

 25 g ginger

250 g grape seed oil
1. make sure all the zest is clean and without pith
2. crush and chop the lemongrass and ginger
3. add all ingredients in the thermo mix and blend until fine
4. set on 70 degree and heat for 5-10 minutes (after the temperature is reached)
5. keep on smelling while heating, when the aromas start stop right away
6. transfer into a container, cool down fast and infuse for a minimum of 24 hours
7. strain threw a super bag

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Wednesday, 27 February, 2013

Recipe Ambedo dinner collaboration with Mauricio Montiel from dolce nero #2




Marinated prawn 

   8  pc      prawn

  50 g        sake


-       sous vide the prawn and the sake, marinate for 20 min

-       using a skewer to maintain the shape of the prawn while flashing it in a pan

-       serve cold


Mushroom powder

30 g                dry shitake

  5 g                 nori

  1 g                 salt


-       blend all ingredients in the thermomix to a powder

-       sieve



Toasted black sesame seed biscuit

 133 g              black sesame paste

157 g              egg whites

  65 g              yolks

  32 g              flour

  10 g              sesame oil

   2 g                salt

   3                   siphon charges


-       melt the coverture and chocolate butter, set aside

-       sieve the flour and ginger

-       mix the egg whites, yolks, flour, black sesame paste, sesame oil and salt

-       pour the mix into a 500g siphon and charge with 3 charges

-       shake well, then rest in the fridge for 10 min

-       cut the base of disposal cups cross wise

-       fill 1/3 of the cup with the mix

-       cook in the microwave for 20 seconds on 1000 watt




Black transparence

500 g              water

  80 g              tapioca flour

    4 g               squid ink

 0,5 g               salt


-       boil water, salt and tapioca flour until the mixture starts thickening

-       add the squid ink and spread the mix thin on a silpat

-       back on 80 degrees Celsius for 60 min

-       take off the silpat and portion


aromatic Chocolate Dressing


40 g                chocolate 28%

32 g                olive oil

12g                 coriander seeds


-       toast the coriander seeds

-       warm the olive oil pour over the seeds and infuse for 30 min

-       with a pestle and mortal, crack the seeds in the oil and strain

-       melt the chocolate and mix with the oil

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Tuesday, 19 February, 2013

Ambedo – dinner collaboration with Mauricio Montiel from dolce nero




Filet of suckling pig

400 g              filet of suckling pig


-       sous vide the suckling pig

-       cook in the steamer on 64 degrees Celsius for 45 min

-       cool down right away &  portions into 50 g

-       coat with Mole and set aside

-       before using regenerate on 90 degree Celsius


Mole coating

  80   g                        mole

250   g                        chicken stock

    1,5 g                        salt

    3    g                        kappa


-       dilute the mole in the stock and salt

-       add kappa and warm up

-       keep on a warm spot

-       cover the portioned suckling pig filet


Spicy chocolate foam

180 g              chocolate 28%

  20 g              red curry paste

400 g              coco nut milk

  4,2 g              egg white powder

  4,2 g              sugar


-       melt the chocolate and keep warm

-       heat milk with curry paste. Strain and cool

-       mix all ingredients in a bowl, using a hand blender to create bubbles

-       remove the bubbles with a slotted spoon and serve

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Thursday, 3 January, 2013

Recipes from Will Goldfarbs Workshop & Dinner

Alcohol bubbles on the beauty and the beast

the beauty and the beast


Product: Sucrose ester

250 grams Bourbon
250 grams Apple juice

100 grams Grand Marnier
50 grams Pernod
150 grams Pomelo juice

100 grams Lime juice

50 grams Mangosteen puree

100 grams Syrup
10g Sucrose ester (Sucro)


Bring Syrup and Sucrose ester to a boil, whisking carefully.

Add juices off heat, and then alcohols, emulsifying with a hand blender.

Strain, and reserve until needed.


Sucrose ester

Sucrose esters are obtained by esterifying sucrose with edible fatty acids from palm oil.  This enables them to be used as emulsifiers in virtually all food products.  All sucrose esters can be declared as ‘emulsifier E473’ or ‘sucrose esters’.

Sucrose esters are used in many food categories such as bakery, confectionery, cereals, dairy, ice cream and sauces.  Manufacturers have multiple reasons to work with sucrose esters, for example it can improve the production process by reducing mixing time or keeping viscosities low.  Sucrose esters are also more and more used in low fat alternatives.  In these products the mouth feel provided by fat has to be maximised, an emulsifier makes the fat globules much smaller and therefore provides good eating properties.  A bakery product will have a finer crumb structure and a softer texture, the stability of dairy or sauces will be improved, the texture of a mousse finer and ice cream a better flavour.

Although sucrose esters are categorised as emulsifiers their function is not only emulsification.  Functions such as aeration, texturisation, protein protection or starch interaction and fat or sugar crystallisation are often used.  Sucrose esters are unique in a way that they can boost other emulsifiers and improve the air bubble structure or prevent proteins from browning or keep starches from early staling.  The effect on sugar and fat crystallisation is primarily used in confections to prevent fat bloom in chocolate and to accelerate crystallisation in fine grained sugar confection.



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Tuesday, 1 May, 2012

Daniel Jorda and 2am: lab talk bread

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. 


   Daniel Rolling the annatto crispy bread for one of the courses. 


Annatto bread recipe coming soon… 


 One of the highlights was Daniel using our fermented ginger juice to incorporate it in his starter and used this to make some pancakes for one of the courses. 

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. 

 Making squid ink mini buns

 Tasted good on its own and can be used for mini burger buns

Another bread he made for pre dinner course. one of his favorites…. 


250g            whole wheat bread flour
130g water
15g butter
10g baker yeast
5g sea salt
1tbsp            oregano leaves
1tbsp            rosemary leaves
Extra virgin olive oil 


15g water
15g extra virgin olive oil
2g sea salt


 Daniel making mini coconut buns with desiccated coconut

Making bread sculptures for petit 4s. 

Chef daniel and the 2am: lab chefs, made some experiments with the dough with flour, salt and water. 



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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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