It's amazing! A molecular gastronomy restaurant enjoyed in Korea
Вставка
- Опубліковано 26 вер 2024
- 👦 This is the first molecular gastronomy restaurant in Busan, Korea. Molecular gastronomy is the scientific analysis of the cooking process to create a new one. You can enjoy various and unique food with cost-effective course dishes (pasta, steak, salad, dessert, cocktail, etc.).
💲 Price
💶 USD - Special Molecular Course Dishes(1 person): 49 USD
🏠 (Google Map) goo.gl/maps/Y7...
All these years looking for what kept lacking my in tiramisus, I tried every fruit, so many candys, even several vegetables but now finally it's obvious : what It needs is 2 pounds of fresh rocks.
And about a pound of parsley.
I love this comment. Hey, visual appeal is key 😂😂 (I believe the parsley and fruit were an abundance of palate cleansers as well as pretty garnish.)
🤣🤣
What you really want is a pair of black latex gloves...
Wait so you mean the rock were rocks and not edible rocks?? 😨💀😂😂😂😂😂
Dang imma chew those rocks
Anyone else a little upset at how little molecular gastronomy there was? Like the pasta was just a simple pasta you could make at home. Same with the steak minus the balsamic vinegar sac. Don't get me wrong the food looks great but the salad was the only thing that really comes close to the type of molecular gastronomy I've seen.
100%
Yeah, the food looks pretty decent and well-crafted but there's not much cool chemistry techniques being applied.
I have worked in a high-level cuisine and what surprised me was exactly that. Everything is regular meals that you can make at home. Well, molecular food is something that you can't make at home, but if you see they are made with normal ingredients (like the grape juice)
Spherification isn’t anything special anymore…I saw nothing that can’t be done at home in this video, the quality and precision was seemingly quite good, but I can’t call it real “molecular gastronomy”.
Also…they left a few ice cubes in the salad and that bothered me to NO end.
I agree this is not a molecular gastronomy restaurant at all
Are we just ignoring the ice cubes in the salad or?
I thought the exact same thing!!
Adds crunch
by the time they serve it it'll be melted.
We saw it! we tend to ignore them coz it doesn't matter anyways
As he said it 👆
The morons who are paying too dollars want their salad soggy. Just because it’s expensive, it’s tasty and good.
the pasta with tomato sause is the exact same recipe I been making for decades... learned from my mom and is very strange to see in what seems an asian kitchen??? Lovely plate presentations =)
That has so many wrongs in it though... Italians never boil pasta with oil because 1. the oil just stays on the surface and it doesn't help the pasta from sticking and 2. it makes the pasta not absorb the sauce as well anymore so when they put extra oil over the cooked pasta it made it even worse... plus there is WAY too little pasta in that dish and it looks overcooked. Horrible execution tbh.
food looks good, but using 2 or 3 molecular techniques on a few components hardly makes it a "molecular gastronomy" restaurant. dry ice mist around dishes are so cliché now like parsley sprig garnishes from the 80s.
come on this the first one. it will get better
I agree, this isn’t a molecular gastronomy restaurant at all. This a Korean restaurant that serves Italian style cuisine in a gimmicky manner. The whole point of molecular gastronomy is to present a different sensation for your senses. I struggle to see how this does so besides the eyes
when i see parsley i only think of chain restaurants from 1993 and i don't think any level of nostalgia can make it cool again
@@murasaki9 Ok relax. I agree this isnt intermediate or advanced molecular gastronomy but this is definitely not a fast casual restaurant....
@Ian a who said anything about a high end restaurant? lol
When they were chopping the celery and the subtitles said "salary", it reminded me of the time I was in a hotel elevator in Pusan and there was a sign that said "Please visit the Sky Rounge in the penthouse." LOL
I think the chef worked in Italy, all ingredients and preparations are from Italy. Ricotta salad, the Tagliata meat preparation with balsamic vinegar, the meat ragù souce for pasta, italian linguine famous pasta brand, the dessert seems tiramisù, wow! it seems so good!
@@CerealKiller undoubtedly, in fact it is not boiled in oil, there is only a little oil in the water and some Italians do this too to prevent it from sticking, in the oil the pasta would fry and become crunchy.
i honestly hope he is not italian cause I was feeling bad while watching this...
@@davidevanoncini3433 they never said the chef was Italian lol, just that he might have worked in Italy before
@@henloworld514 never said so eatiher I aais "I hope"
I cook Italian and never been to Italy... dumb logic.
Не кухня а целое произведение искусства! И не сомневаюсь что это очень вкусно! Спасибо за видео .!
А вы случайно не знаете, что они пудрой написали?
@@kurgan103 я думаю что ПРИЯТНОГО АППЕТИТА))
@@kurgan103 Анжи чемпион)
Нельзя смотреть на ночь, а я смотрю. Вкусно и красиво.
People can really make some cool stuff. The way they made that steak sauce was cool and I would've never thought that was steak sauce until they put it on there. Every thing in this video is cool.
It's so artistic. There's so much work that goes into this and the outcome is amazing. I love watching the process.
Ребята, с вами интересно, подняли настроение🔥, а мне понравилось всё, 40 лет стажа🤦♀️
So interesting to watch. The cooking process is so clean and smart. And every dish look so good!
Оке
@Horrid Henry okay Henry no one cares
Looks messy to me
Normally when I see cooking videos from Japan or Korea I feel a sense of satisfaction seeing the process.
But this time i was absolutely horrified. Ice in the salad? Why? Why not just put a filter between the salad and the ice?
That dish with the pebbles? What is the point? So much unnecessary stuff, that gets in the way of the food. Just take the rind off the fruits, cube them up and put them in a separate bowl. Also don't put all that stuff in the glass, that will be immediatlely thrown aside the moment they start eating. I hope what is used to pin the strawberryman together is edible.
Everything seems so pretentious. At least the meat was done right.
Smart cooking? At 9:35 they put all the ingredients in a bowl... so that they can pour all that into another bowl. And then they make the beef sauce, and the pasta separately, to then cook all of them together anyways. I guess it makes them somewhat easier to portion, but other then that it seems totally useless. And i would be interested to know how greasy the dish was with all that beef and oil in it. And of course the best is last:
FROZEN
SCALLOPS
Maybe i watch too much Gordon Ramsay...
What about all that oil in the pan when he was cooking the steak ?
Nothing says Christmas like a snowman surrounded by tropical fruits and a cocktail umbrella..
Pretentious comes to mind
as italian, the only little thing that disappoints me is the olive oil in the boiling water. There's no need, since the pasta used isn't fresh (usually, olive oil in boiling water is used to prevent fresh pasta to stick together during the cooking time). The rest looks really delicious! Good job!
As itilian card lmao
@@casinocasino1260 My family is Italian but if I say I’m Italian ppl ignore me because they’re uneducated about white skin Sicilians and if I say well I’m Sicilian they’re like what’s that. Or ignore me. I just say I’m white. Nobody cares. But literally. Nobody cares
I first saw the olive oil for boiling pasta on cooking shows back in the 80s. If you use enough water its unnecessary. Almost no competent chef advocates for it now.
you really dont have to say you are italian
maybe it is a chef's old habit. treat every ingredients with respect as though they are fresh.
What a fun experience!
Who said we couldn’t play with food?! 😄
How the balsamic vinegar is like a little egg yolk on the steak, that's so cool!
That's a classic. It's two special ingredients they add to both the sauce (one) and the water (the other) to make the spheres set immediately on contact.
That's the one trick they always use. Probably how they make bursting boba in factories as well. (God I'm craving those now.)
Frozen scallops. Could hear them a mile away 😂
Пожалуй это лучшее видео для меня! Это так шедеврально, люблю смотреть на молекулярную кухню!
Что в ней молекулярного?
@@ТатьянаКузьмич-х3ы я тоже не пойму. Но выглядит офигенно.
Да я тоже, только ничерта малекулярного я тут не увидел. Малекулярнее кухня это знание физики и химии. Тут обычная жрачка
All the food is cold by the time they served and ate it!!!
I know it was for look of the video by having All of it out there on display but still, who likes a cold steak...
Everything did look delicious and cool though 😋
What a Beautiful Presentation of Your food👍Ur Restaurant sure smells good with the meat cooking😋We Love Spaghetti 🍝 We never heard of Edible coating liquid😋Everything really looks Delicious🥗 We sure would like to visit Ur Restaurant💯 Enjoy all this Delicious Meal😋 2/28/22👏👏🥰🇺🇸🕊
Orders salad and asks:
"How many toppings will there be"
Them: "Yes"
Koreans surely know how to amaze everyone..👍👍
Those pebbles look delicious 😋
すごい行ってみたい！おいしそう
手間かかってて綺麗に作るなぁ
Сложно назвать это молекулярной кулинарией в прямом смысле этого слова. Скорее классическая ресторанная кухня с элементами молекулярной кулинарии. Но снято красиво и вкусно.
adding liquid nitrogen to everything does NOT make it science lmao
So? It’s still cool
I have to say, it's a very interesting way to prepare food. I'd love to try it one day but like everything else I see it more of a gimmick that I would never do at home.
Wow! Wow! It's amazing!! Thank you for the video! 놀랍다!! 영상 감사합니다!
Parece-me coisa muito chique! Gostaria de ir a um restaurante desses. Mas não diz onde fica e nem tenho condições.
Ìiīolkl
@@mariadelourdes7361 1
Gordon Ramsay would have a field day at this place 🤣🤣🤣🤣
Из "молекулярного" здесь только жидкий азот
lol I liked the snowmen they used that said "Happy Christmas"!
Желаем здоpовья, удачи, успеха,
И если моpщинок - то только от смеха,
И чтобы не встpетились в жизни несчастья,
А если уж слезы - то только от счастья!
Little strawberry snowman really got me. The cutest thing.
Пойду поём борща!
Классное видео! Мне кажется итальянскую пасту корейцы освоили намного лучше, с изюминкой
오오오오오 신박....이런데는 저희도 좀 데꼬 ㅋㅋㅋ 잘 보고 갑니당 !!!
Я из Сочи привезла гальку с моря-теперь не хватает только тирамиссу, пошла готовить....😉😁😅
Wow!!! 😊 😋 q maravilloso trabajo 🍱 🍝 Felicidades 👏👏👏 ❤ 👍
If I was a chef here I would always be hungry.
Як завжди дуже цікаво дивитися. Перепрошую деякий час не зможу коментувати твої ролики. На Україні війна. Успіхів у всьому. До зустрічі. 언제나 처럼, 그것은 보고 매우 재미 있다. 나는 잠시 동안 당신의 동영상에 댓글을 달 수 없습니다 죄송합니다. 우크라이나 전쟁. 모든 것의 성공. 한국어 친구를 만나보세요. 🇺🇦❤️🇰🇷
Мій український друг!!!
Я прагну, щоб мир прийшов у вашу країну
Корея також є країною, яка пам’ятає біль війни.
Я завжди вдячний за вашу віддану підтримку.
Бажаю вам, вашій родині та Україні благополуччя, і нехай вам буде добре....
Держитесь Украинцы родные🙏🇺🇦💕
А тут хоть можно без напоминания о войне?🤦
@@ОльгаАлексеева-ч2э2ц _почему ты не понимаешь- человеку скучно.
А автор канала пишет правду: скоро на тех землях будет спокойная жизнь по желаемому порядку без ущерба другим. Управление из местных жителей.
@@hozaingor9731 мы с Вами пили на брудершафт?
A master painter/artist does not ponder about who will appreciate his/her work...for what it is, that is a painting/artwork that assures and charms the senses.
eu amo esses videos.... alguém mais do Brasil?
Yes I would love my pebbles with a side of salary and some drizzled ice.
cendol ice is traditional drink from Indonesia with molekuler technic.
Ваша молекулярная кухня ,такая же как газоны перед входом 😂
濃厚ですごく美味しそう…🤤お昼はパスタにしようかな…！
どどっとつぶぴょんに似てますね
Это потрясающе! Скучаю по работе. Я повар.
Molecular Gastronomy ???? I dont think so , this is just the School lunch that the likes of Heston Blumenthal , Ferran Adria and Grant Achatz make for there kids daily every morning before the school run , looks kinda simple for " real Molecular Gastronomy" ☺
Полностью согласен, я тоже не увидел молекулярную кухню.
You guys are such pessimists
@@Dani-el9nfnope, just a Realist actually . If you want see real molecular gastronomy learn from Grant Achatz of Alinea. Now that is real original molecular gastronomy.
Наверное очень вкусно, но из молекулярной кухни одна тока икра из виноградного сока... И все😂😂😂
완전 예술~ 분자요리는 참 신기해여
got aesthetic pleasure from watching it delicious, beautiful, bravo to the chefs!
Só receitas de Mestre ! Parabéns
Master recipes only! Congratulations .
❣️🇧🇷❣️ From Brazil .
Molecular Gastronomy always blows my mind
Amazing food. Thank you for sharing❤👍
Food War gives me a little bit of infomation about molecular gastronomy. It brings me here.
I would be so happy to eat anything I have seen from them. Everything looks really good! 😸
And you would have poorly made food that possibly could poison you because they didn't follow basic culinary guidelines.
The problem with posts like this is unless you are a chef or well trained cook you don't see the insane amount of mistakes. Some potentially deadly or at least illness inducing. Also, this is barely Molecular Gastronomy. It's more like bad country club food from the 80's.
@@Facetiously.Esoteric You must be right. As a home cook I didn’t catch anything alarming. Would love it if you could list your top three mistakes you caught happening. TY 😌
@@shaunahuerta9597 The served food temp was the most worrisome, bacteria growth is most dangerous between 40 and 140 degrees.
The other top mistakes were the food quality, soggy greens, over ripe tomatoes just to name a couple. This is supposed to be high end food. You don't serve poor quality food in a restaurant of that level.
And simple cooking basics.
You don't add oil to pasta water nor pasta it repels the sauce later.
When salt is added, it makes it harder for the water molecules to escape from the pot and enter the gas phase, which happens when water boils. This gives salt water a higher boiling point.
This is supposed to be molecular gastronomy and they don't know this basic fact you learn the first week in culinary school?
And finally the food itself was a little molecular gastronomy mixed with mostly plate designs from a country clubs in the 90's. Like the edible flower he used, that was popular in fine dining 30 years ago when I first became a chef.
@@Facetiously.Esoteric Wow! I appreciate where you’re coming from. I understand the clear explanations and how it’s problematic for chefs and those who eat it.
I don’t want to come across as crass but I do have a couple questions. 1. I see trained chefs on the Food network adding salt to the water before they add the pasta. Is it the fact the do it after it boils rather than before?
2. How could you tell the temperatures were not appropriate? The salad looked crisp and kept in ice water. Tomato are an individual preference thing…? I think? But if not, then now I know why I hate tomatoes served in restaurants. To me, the juicier the better.
3. I get mixed opinions when about adding oil in pasta water. I’m aware that it keeps the sauce from “clinging” to it better, but in some Asian cooking techniques they use oil to coat their noodles to keep them from sticking while waiting to be used and served; maybe why they did it with the Ragu pasta dish. The sauce seemed to cling. Maybe because they reheated it in the sauce allowing the oil to melt/mix in?
4. Molecular food. I didn’t take away the edible flowers as a gastronomy delight but rather the grape jelly and the freeze-dried orange sauce. Maybe this is a beginner’s restaurant to test the waters, by the consumer, to see if they really could enjoy a “full-on” gastronomy menu. A little bit here and there would be my preference to learn if I liked it. The balsamic “egg yolk” looked amazing. Obviously, I don’t know much about this type of food preparation so I’m easily impressed.
These statements above are not meant to question your knowledge as a trained chef or being facetious, it’s just me trying to understand. I do appreciate the time and effort you took to reply. I look forward to your next reply. If you have time. 👨🍳
@@shaunahuerta9597 As someone who actually studied gastronomy, and is a chef of modern cuisine, these are my two cents:
1. It does not really matter when to add salt in water as you boil it. The myth about time is somewhat true, freshwater does boil faster than saltwater. But the other commentor has to understand that adding salt to water is an endothermic process, meaning the resulting solution will have less temperature than the original. So a pot of freshwater that is boiling, when you add salt to it would actually lower the temperature of the solution and has to be heated back up again to reach the boiling point, resulting in typically the same timeframe. This is why when you add salt to a boiling pot of water, the boiling ceases and the solution needs to be heated up again to boil. That's the endothermic process for you. So in modern gastronomy, literally no difference at all.
2. The salad is well-made. Cold temperatures naturally slow down or outright hinder bacterial growth. Any extreme temperature in cooking is very much appreciated when it comes to food preparation, not to mention this is east asian cuisine we are talking about where there are tighter food regulations regarding raw produce and livestock. Now, regarding tomato, it is definitely up for preference, but ripe tomatoes have their advantages as well as they have greater concentrations of glutamic acid, the precursor to the umami flavor.
3. Adding oil to pasta is problematic, but only when the sauce is added on top of room-temp pasta-which is how homemade pasta is usually made-and does prevent the sauce from readily incorporating with the pasta. The key here is the re-introduction of heat, which helps the oil and the water-based sauce to pseudo-emulsify. Basically, the oil is agitated enough to exist as small droplets in the sauce mixture, which is basically the same state as when it is in stews and other oil-water sauces.
4. Regarding the other commentor's remark about edible flowers, it is weak at best and a bit biased when you consider the fact that some garnishes has existed and was popularized in ancient times yet were still used today. That's like calling scallion a thing of the past that should stay in ancient greece. Most garnish snubs usually do not consider the added texture as part of a dish, but garnishes do alter the dish in their subtle ways, and not just to be visually pleasing as some may think.
Granted, the other guy probably were a chef a few decades ago. But as we see in other fields, a few decades is enough time for practices to evolve, and a few myths to be debunked left and right for a much more progressive approach of cooking. It is important to keep an open-mind, especially with food becoming more inclusive and highly globalized, allowing practices and methods to mix together. That, in itself, is the essence of gastronomy, finding innovative ways to enjoy flavors modern or traditional.
Так и в чем заключается "молекулярность" кухни в этом ресторане? Шприц и жидкий азот - еще не молекулярная кухня.
Looks so delicious, but so much sugar in everything!!
The balsamic jelly blob they topped the steak with looks like a giant blood clot lol
Nossa, que organização!! Perfeito, tudo feito com cuidado, tudo muito lindo! 👏👏👏👏
Всегда считал, что молекулярная кухня-это когда тебе делают из хлеба настоящую клубнику или селёдка по вкусу мороженного.
분자요리는 말로만 들었지 실제로 사용해서 요리하는 레스토랑이 있는지 몰랐어요! 너무 창의적이고 복잡하면서도 맛있어보여요! 꼭 한번 먹어보고 싶어요! 요리는 과학인걸 다시한번 느끼네요!
나는 강력하게, 강력하게 반대합니다. 그것은 창의적이지 않을 뿐만 아니라 뒤죽박죽이고 혼란스러워 보일 뿐만 아니라 맛있어 보이지 않습니다. 그리고 그것은 매우 중요합니다.
This is definitely not molecular gastronomy
This is the dream - to actually attend one of these - invite/reservation only - experiences... The food looks exquisite...
very nice.. to watch ... Love the effort U did
Как же хорошо, что существуют такие обзоры... а то так сидишь себе, думаешь "жизни нет, как хочу вот в этот рестик сходить, говорят, крутой, як поросячий хвост", а так посмотришь-- и отпустит...
Прекрасная сервировка, чёткие приёмы приготовления, отличный набор продуктов,чисто,быстро,но это не молекулярная кухня..!и , наверное, вкусно!!!
*What you see is not just food. It's a work of art.*
Вау, выглядит очень вкусно, боюсь представить сколько это стоит))
I really enjoyed watching ❤️ every single step of how it's done
Very entertaining to watch. I wish I could eat that food, seems delicious!
Koreans and Japanese always take their cuisine to the next level.
overall looks great but i would want freshly made pasta instead of boxed. it's super easy to make and has a way better texture
Interesting to watch, but very little of it looked actually flavorful.
tp be perfectly honest, i thought that there actually was too few things involving molecular cooking on what has been shown.
Happy christmas? Snowman with a palm umbrella? Salad with ice cubes and grape jelly and liquid frozen "orange sauce" that looks more like cream.... this place is weird in a cool way.
И что же здесь молекулярного
Не верится что ест любители этой кухни ))
Looks like something an influencer would pay a high price tag for to look relevant. Everything looks normal.
When you both love science and food. Very fascinating and looks futuristic
I first encountered this type of cooking in an Anime called "Food wars" Alice nakiri's specialty molecular gastronomy 🍱
Nooooooo, that is not the real ragù, I' m Italian 🙏😁 ...Anyway is an interesting and fun kind of art👍🏻 but...after....PIZZA!!!!🤣🤣🤣🤣🤣🤣🤣🤣🤣
presentations like this is fine for me....but I will like the food as long as it taste good and clean
رائع تعجبني طريقة تحضير الطعام وتنسيقه 💙
وأهم شيئ النظافة 💜
جلي العنب يشبه الكافيار 😮
تحياتي 🇩🇿❤🇰🇷
مرحبا باختي من الجزائر انا من المغرب الشقيق فرحت لما شفت عربي فالتعليقات 🇲🇦🇲🇦🇲🇦🇲🇦
@@kelltoumquamar6038 حتى أنا فرحت لما شفت وحدة عربية ردت عليا سلام جارتي ههههه 😂 راكي مليحة 🤗 🇩🇿🇲🇦
@@anfal_moon _может быть не координируют, а декорируют? +необычная подача.
Россия 🇷🇺 Урал.
@@hozaingor9731 شكرا على تعليقك ❤ احترم رأيك💙 لكن برأيي ينسقون الطعام ويزينونه في نفس الوقت🤗
@@anfal_moon _видимо речь про слово - сервировка. Не только столовые приборы, но и подача еды (как выглядит еда).
Так лучше? 😊😇
아주 오랜만에 양식요리코스를
보았어요.전문가의 포스가 느껴져요.감사합니다~~😊
Это очень завораживает. В голове промелькнула мысль: "Присаживайтесь дорогие гости сейчас папа всех накормит" :) БРАВО ШЕФ!!!
요리의 세계란....참 신비롭기도 하다
Чуть слюной не подавилась! 😁 Люблю смотреть как готовят в Корее. Это просто волшебно! Не повара - волшебники! Еще бы попробовать...
@@SergeySvistunov к твоему что ли счастью? Я между прочим не ем этого, у меня нормальное питание с красной икрой и красной рыбой, в отличие от тебя. Ты, видимо, голодаешь.
Feels like I'm watching Dr. Stone, if Senku has a restaurant
Oil in the boiling water for the spaghetti : no. You add some oil after the spaghetti is drained to avoid sticking together. And NO, you do not reboil it with the sauce and broth ! No butter in the ragoût if it is meant to be italian. Olive oil is a must ! Ice in the salad ? wtf ? Parsil with the dessert ?
And honestly, I didn't see a lot of molecular cuisine...
Apart from all this, I think it is all very tasty and good.
Looking I want to try every single dish here
I always love molecular gastronomy it's hard to find videos on them
Me too! I bet they don’t want their signature trade secrets to be known or stolen…
@@shaunahuerta9597 I bet that's the case! Cause they only show the same basic techniques. Which doesnt make sense since their r chefs super famous for their skills in molecular gastronomy.
“Salary” is the best I love it with peanut butter
Я так и не поняла, зачем в салате лёд??
Что бы салат дольше оставался свежим
This is as far as I can go to eating this kind of food 📺 👀...thanks UA-cam for the recommendation
The energy you all put into each dish is Amazing! Beautiful modern presentation loved it! 💐 💐 💐 🏆
1:38 The real meaning of “ Fresh Salad” 😭😭😭👌
Блин, как вкусно выглядит. Жутко хочется попробовать на вкус.
Wow that’s how the jellies are made
Я хочу в этот ресторан!!! Браво!!!))
Busan is famous because of the movie ' Train to busan' 😄.... By the way nice work guys😊