With the progress of farming techniques rapidly moving forward, this dish will be a take on a lobster roll, but using ‘Forged’ lab-grown meat. I see a growth in farmed prawns and imagine that it could be a vital source of protein akin to poultry/chicken. Soft bun filled with fermented radish & steamed prawns, finished at the live station with cultured ‘quail pâté’ & black truffle condiment.
Good cooking is always built upon strong foundations. Classic dishes that stand the test of time do so because there is nothing that needs to change. This classic combination is years old and I have no doubt whatsoever that it will still be relevant in 30 years time.
A nod to what I think could be our meal source in the future. A complete meal with all daily nutrients in an easy to drink capsule. A soup made from Hainanese chicken rice, some chicken meat & chilli oil, served inside a transparent jar.
In a world propelled by technological advancements, our civilization thrives on convenience and immediacy. We expect everything to be rapid, precise, and efficient—a mindset that extends to how we perceive and consume food. While we’ve developed technologies to heat food instantaneously, like self-heating packs, the rapid cooling of food has remained largely traditional, relying on ice or gel packs that cool gradually.
The ‘Boiling Cold’ dish revolutionises this notion by introducing a method to intentionally cool food almost instantly. This culinary innovation opens the door to a future where a broader spectrum of chilled food concepts becomes accessible on the go, aligning perfectly with our rapid lifestyles.
Featuring a gazpacho coupled with a cheese ‘espuma’ (meringued by nitrogen), all brought down to almost sub-zero temperatures. Resembling a futuristic snack, ‘Boiling Cold’ showcases how flavours can be preserved and densely packed, hinting at a future where such inventive bites could become everyday indulgences.
This monkfish “faux gras” and seaweed caviar tart represents a visionary leap into the future of gastronomy—where sustainability and accessibility redefines modern dining. The dish is a testament to how modern culinary practices can elevate ingredients in a way that respects both the consumer and the environment.
By utilising monkfish liver, we embrace a zero-waste philosophy that maximises the potential of each catch. It’s a nod to a future where chefs play a pivotal role in promoting sustainable seafood practices, ensuring that every part of the fish is valued.The seaweed caviar topping symbolises the breakthroughs in sustainable aquaculture. Modern farming techniques have made it possible to enjoy this delicacy more responsibly and affordably.
Together, these elements create a dish that is not only delicious but also meaningful. It’s a conversation piece that invites diners to
Fifty-five years ago, in 1969, humanity achieved the unimaginable with the first moon landing—a giant leap that redefined our perceptions of the future and sparked endless curiosity about what lies ahead. Drawing inspiration from this monumental event, our dessert encapsulates the spirit of innovation and exploration that characterised that era and continues to drive us today.
At its core are freeze-dried cherries, a homage to the pioneering food preservation techniques developed during the early days of space travel. Freeze-drying allowed astronauts to carry lightweight, nutritious food into the cosmos, symbolising human ingenuity in overcoming new frontiers. By incorporating these cherries, we not only celebrate a technological marvel but also invite guests to experience a taste of the space age—a time when the future felt within reach.
Complementing the cherries is a fish sauce caramel. Fish sauce, rooted in ancient culinary traditions, embodies the philosophy of utilising the whole fish, minimising waste, and honouring every part of our natural resources. Transforming it into a caramel bridges the gap between heritage and innovation, creating a unique flavour profile that is both familiar and avant-garde.
Tsukune is one form of “Yakitori” that we are familiar with in this modern world. A primeval dish originating all the way back to the 1400s, and has evolved into a “soul food” that is now loved and cherished all over the world. Yakitori is usually skewered chicken thigh, but I chose minced chicken mixed with egg yolk and ginger.
This gives more tenderness and depth to its flavour. I have chosen this dish to give its futuristic angle because of its simple content and method of cooking. I will use a smoke gun with a bubble feature to boost the smokiness of the Tsukune. Guests will enjoy the dish with all senses, and see how this traditional dish can evolve to a futuristic experience.
Salmon Pillow has been a signature dish in KOMA Singapore since it opened 6 years ago. A cracker injected with smoked avocado paste topped with King Salmon and seasoned with burnt jalapeno puree and tomato ponzu. This complex set up offers an experience no other dish can give. The delicate balance between sourness, savoury flavours and smokiness is mesmerising. Since it is the most popular appetiser since KOMA’s opening, I wanted to give it a futuristic twist. Heating a rice paper and making it puff up transparently, then utilising all the original ingredients — this is the one and only time guests will have a chance to experience it in this manner.
Soba is a noodle made from buckwheat. Japanese people have enjoyed this noodle from 12,000 years ago and to this day, restaurants and shops have been serving it. Everybody’s favourite condiment to pair with enjoying soba is usually the Dashi sauce, spring onions and wasabi. Wasabi is a very particular herb and spice only found in Japan, and has played a major role in culinary advancement throughout history. Given its curious aroma and sharp nose-numbing properties, and tear-provoking flavour, many diners have stayed away from Wasabi. For this dish, I have extracted only the aroma from Wasabi and prepared them into a foam using a “gastronomic” angle. Guests will not have to worry about tearing in the eyes or having a sharp wasabi spiciness shooting up their nose. The foam captures the gentle aroma and will fill the receivers’ senses, giving just the needed aroma to pair with the Soba noodles.
