Develovison just a word popped in my mind second ago, means develop the vision in the mind. The pics showing is things I just played around at RM upstairs one day like 6 wks ago. Maybe 2 hours or something, I just made it randomly.
Many of the restaurants these days describe dishes with tiltle and 3-4 components. Let's say Clayfish curry / mint / lemongrass. When I see these kinda menu format, my culinary imaginations run wild, is it like this or that or maybe.... It's fun. But if I dine and order that, I always expect some kind of "wow" factors from the kitchen like Alninea always do. Otherwise it can be still good meal, but not "experience", which is not just taste with smell, visual, noise, smoke more than taste itself. It gonna more connect to multiple senses and inspire people's emotions and feeling.
So... if I use vegetable for dishes, I wanna be playful and trick people's mind. China pig's bok choy pillow is a good example in my way. I think people not expect bok choy is presented like that and filled with dried pork. Wow people is not about molecular gastronomy, can be done without food chemicals & liquid nitro just with playful mind, witty imagination and boarderless creativity. And actually I like it that way better because it kinda more challenging than using tools and chemicals like how I can surprise other chefs???
Anyway, from top to bottom "morrel wheels chrono trigger", "purple artichoke blossoms", "jumbo asparagass pinwheel", "snow pea morrel pinenapple" and "snap pea boat with clayfish". can't wait for playing with summer vegetables !!