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

POSTED BY Food Lab AT GMT +8 7:20pm | No Comments
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Friday, 2 December, 2011

Mauricio Montiel – dolcenero montiel

Mauricio Montiel, thank you very much!


After hosting Will Goldfarb in November at the 2am:lab, we had the pleasure having Mauricio montiel from dolcenero montiel. After more then 3 years with oriol balaguer mestre in spain, montiel decided to go back to his home country and follow his vision to change mexicos chocolate world. Not only with daring ingredients like grasshopper in his bonbons, but also with following a philosophy which is just natural to him.

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.

POSTED BY Food Lab AT GMT +8 5:50am | No Comments
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