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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Tuesday, 9 April, 2013

Sandor ellix katz – inspiration by passion



If you just a little interested into fermenting vegetables, you have heard or read about sandor ellix katz.

His books “wild fermentation” and “the art of fermentation” are packed with information and his passion is addictive inspiring, the way he explains the textural changes inside a jar of kimchi or any other ferment is mouthwatering.

In his workshops, talks and lecture sandor covers everything a participant could ask for. From the simplest description that makes fermenting look easy to detailed bacteria growth.

His teaching is not stiff or dictating, everything is possible, Sandor enjoys learning just as much as the people he is teaching to.

 Art of Ferment cover-page-001

In the lecture sandor introduced the participants to the overall concepts, practices and ground rules of fermentation.


Going into detail on the subjects of


Vegetable fermentation


Latco fermentation (kimchee, sauerkraut,…)




Wild yeast


Fruit wines


Grain fermentation



Koji starter (soy, miso, amazake)


A big thank you to Sandor for being such a source of inspiration, knowledge and passion.



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Tuesday, 12 March, 2013

Mangosteen – sugar, salt & honey


After our Mangosteen bark recipe, we kept on experimenting with whole Mangosteens to see what else we were able to get out of it.

Martijn Bauwens, Pastry chef from “In de Wulf” came to visit us in december, he had the idea to lacto ferment whole mangosteens in a 3% salt solution. quickly the liquid got dyed into deep purple, after one month smell and taste resemble that of olive brine with strong notes of tannins. the flesh inside the mangosteen got purple as well and absorbed the tannins from the skin.

we keep on fermenting the mangosteens while experimenting different application. ideas we have are dressing, jelly, sauce, poaching liquid, marinade,…


Submerging whole mangosteens in 20% sugar water changes to orange pink color, smell and taste resemble plum, cherry and hawthorn and light tannins give a tea like body. the flesh absorbed the tannins and little sugar.

Honey water to a ratio of 1:4 turns to amber color, the smell and taste remind of plum wine with little fizz.

Sugar & honey should be great for beverages, poaching liquid, sauce, foam…


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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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Saturday, 16 February, 2013

Recipe Mini Buns by Daniel Jorda from Pane Creativos



 1000 g  bread flour ( strong flour)

    150 g sugar

   200 g unsalted butter

   250 g eggs

      25 g salt 

200 g  sourdough starter

    60 g fresh yeast  (around 25 degrees)

250- 300 g water (around 25 degrees)


- mix all ingredients

- if any flavoring is added, it needs to be added last

- rest the dough at 4º-8º for 12-16 h

- form buns of 20-25 g

- back on 180 degree for 6 minutes




Flavor options

- tomato: 100 g of dried tomato flakes and red food color per Kg flour
- curry & turmeric:  10g turmeric powder  & 15 gr curry powder per Kg flour
- calamar ink: 10 g squid ink powder per Kg flour
- basil & thyme: 15 g dried basil and 10 g dried thyme plus green food coloring per Kg flour

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Friday, 15 February, 2013

Recipes from Mauricio Montiel – dolce nero #2

During the 3 days Workshop at 2am:lab, Montiel taught the participants how to mix their own chocolate paint and gelatin molds for  chocolate sculpturing.



White Paint

50 g              coverture 35%

50 g              cacao butter


-       melt the butter, coverture and mix

-       warm to 35 degree Celsius and temper with mycryo (+/- 1 gram)

-       blend


Black Paint

66 g              coverture 70%

33 g              cacao butter


-       melt the butter, coverture and mix

-       warm to 35 degree Celsius and temper with mycryo (+/- 1 gram)

-       blend


Red Paint

200 g              coverture 70%

800 g              cacao butter

     8 g              yellow coloring powder

     2 g              red coloring powder


-       melt the butter, coverture and mix

-       blend in the colors, first yellow & second red

-       mix with a blender

-       warm to 35 degree Celsius and temper with mycryo (+/- 1 gram)

-       blend again




Gelatin Molds


1000 g                        water

  800 g                        sugar

  400 g                        glucose

  250 g                        gelatin sheets


-       warm the water with sugar and glucose

-       once sugar is dissolved, add the hydrated gelatin sheets

-       pour into molds & let set in the fridge




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Thursday, 14 February, 2013

Recipes from Mauricio Montiel – dolce nero

Maurico Montiel from dolce nero gave a hands on chocolate workshop at 2am:lab in December 2011. We are very happy that he allowed us to share some of his personal recipes.



Pepper Soy Bonbon Filling

 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


-       bring cream and black pepper to the boil & infuse for 30 min

-       warm infusion & strain

-       heat infusion with glucose and invert sugar until dissolved

-       add butter and cool to 75-80 degree Celsius

-       pour over the coverture & emulsify by hand with a rubber spatula

-       creating a smooth texture by using the hand and folding cocoa butter and soy sauce in

-       cool to a 34 degree Celsius and fill

-       close within 12 hours




Sake bonbon Filling 

 39   g             cream

16,4 g             sake

41    g             coverture 70%

39    g             coverture 30%

  0,1 g              salt

  4,1 g              glucose

  9,5 g              invert sugar

  5,4 g              butter

  5,4 g              cocoa butter


-       heat up cream, glucose and invert sugar

-       incorporate butter and cool to 75-80 degrees Celsius

-       poor over coverture and salt – emulsify by hand with rubber 

-        creating a smooth texture by using the hand and fold in the cocoa butter

-       cool to a 34 degree Celsius and fill

-       close within 12 hours

POSTED BY Food Lab AT GMT +8 10:31am | No Comments
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