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When Thinking of Spreading Note By P R E S S R E L E A S E The First Note by Note Traditional Chinese Dinner Created and Served in Singapore By Chefs from the At-Sunrice GlobalChef Academy Singapore – 29 June 2018 On the 29th of June, a team of chefs from the At-Sunrice GlobalChef Academy, under the direction of Professor Hervé THIS, created and served a complete seven-course Note-by-Note Chinese dinner to two different seatings at the At-Sunrice GlobalChef Academy. For the first time in Singapore, a Note by Note menu was created and served by chefs Kelly Lee, Aaron Wong, Tony Choo, Nicolas Vergnole, Gn Ying Wei, and Tais Berenstein. The menu for the dinner was discussed by At-Sunrice team before Professor THIS came to Singapore, and it was changed while Professor THIS was in Singapore as part of the At- Sunrice Distinguished Speaker Series. “Due to time constraints, it was quite a challenge to create a Note by Note for Chinese flavours,” said Chef Lee. “The team basically had to identify the most important notes to each of the Chinese dishes we chose to replicate.” “When thinking of spreading Note by Note seeds here in Singapore, providing our diners awareness and literally food for thought, I believe we’ve done it well,” said Chef Tais Berenstein. “If Note by Note is one of the possible answers to reducing food waste and feeding the world in the future, now is the time we should start understanding Note by Note cuisine and should work on improving it.” “I am so happy that Kelly Lee, Aaron Wong, Tony Choo, Nicolas Vergnole, Gn Ying Wei, Tais Berenstein accepted to collaborate and finally produced what was the first note by note meal in Singapore!” said Professor THIS. “These chefs are indeed pioneers, and the dinner that was prepared was a good way to see many interesting perspectives for the future. Remember the dish "Save the shark", for example: and imagine that sharks could indeed been saved using variations of this dish! But other dishes were incredible as well... the main thing, for me, being that they all could work with their students, creating the seed of further developments.” The Note-by-Note Menu, with comments from the chefs 1st DISH Do, Re, Mi come together in a mini dim sum bamboo steamer. Do: Do, Re, Me is inspired by the traditions of Cantonese Dimsum. Do is a pot sticker/gyoza type dumpling. “When cooking Note by Note, we cannot use wheat flour, and because of that we’ve decided to play with different starches in order to achieve similar texture and mouthfeel to a conventional dumpling made with wheat flour. For the filling we mixed pure gluten (protein from wheat) and cellulose extracted from daikon. As for the flavour component we used fruity and liquorous aromatics on top (Evocation from the company Iqemusu) and we gave an ash colour to the dough using bamboo charcoal. To complement and balance the overall flavour of “DO” we’ve created a Note by Note dipping sauce which gave chili kick and a tangy sensation.” Re: “For “RE”, we developed a bright yellow multi-starch dough, we mould and fried in round “chip” format and seasoned with salted egg flavoured dust. We seasoned with popcorn and grilled notes (evocations from Iqemusu). We wanted DO, RE, MI to have different colours, flavours and textures, but at the same time complement each other as a complete starter.” Mi: “For “MI” we re-created a sweet, light pink bao dough using pure components. The final bao had a very thin crust that was formed by steaming it and then frying it. The result was a Bao which was pleasantly soft to the bite. For the inside, we’ve created a moist, juicy and sweet filling using vegetable fiber, protein and different sugars. Aromatics chosen were fruity, vegetable notes.” And for many guests, this one was really wonderful. 2nd DISH Sea of Change Inspired by Xiamen oyster pancake, the Note by Note version starts with pan frying pure starch to achieve the smokiness and crispness of the original dish while combining it with a flavourful gel and evocations that capture the flavours of the sea. 3rd DISH Longevity Gluten free noodles made out of a mixture of starch topped with an extract of rice wine and chicken. Evocations are used to enhance the freshness of the noodle, and piperine to give it a bit of a kick. This dish happens to be gluten free. “We used a combination of different starches for the right noodle texture, egg albumin (protein) and vegetable gum. We’ve used green colour to give a delicate mint tone to the noodle. To complement all, we tossed it with an extract of rice wine and chicken. Evocations were used to enhance the freshness of the noodle, and piperine note to give it a bit of a kick.” 4th DISH Lioness Head This variation of the traditional Shanghainese Lion’s Head meatballs is created with gluten, with savoury daikon cake as white radish fibre. Green leek is used for colouring, as are water and agar agar. Sfumo was selected to enchance the smoky taste of the meatball, and hertzon to enhance the taste of the "leek". This variation of the traditional Lion’s Head meatballs had three components: Lioness head: was created with gluten, crumb from Note by Note bread and cellulose from vegetable to create a soft meatball like result. Sfumo was selected to enhance the smoky taste of the meatball “Daikon Cake”: we created a daikon patty using cellulose extracted from the Daikon and a vegetable gum. Grilled flavour came naturally when we used a fry pan to prepare it. Note by Note leek: green colour was applied to a semi hard gel giving it a natural dégradé look. The gel was artistically cut into leek leaf shape and hertzon evocation (from iqemusu) to give the “leek” a fresh and grassy aroma. Leek charcoal was sprinkled on top. 5th DISH Save the shark This shark-free version of traditional shark’s fin soup is made of agar, with a dried seafood extraction added in. Soup base is an extraction of old fowl and pork knuckle. Evocation is mushroom because it mixes well with shark’s fin. This shark-free version of traditional shark’s fin soup is made of agar-agar, with a dried seafood extraction added in. “We’ve chose a mushroom evocation to complement both “shark’s fin” and the soup. A mushroom helped with this dish, including a tiny quantity of monosodium glutamate as well.” 6th DISH Hidden heart “For our dessert we wanted our guests to experience a number of textures in the same preparation. We’ve done that by creating a hard meringue shell, inside we included a foam, a gel and a sorbet. The components are crumble made with cellulose and salt and oil and sugar, meringue shell made with proteins powder, agar agar gel, sorbet and foam. The shell set on Note by Note crumbles made with a balanced sweetened and salted coconut fiber combo. How to eat it? Knock it hard to crack it open to see all its different elements. Evocation chosen was Copesca which gives coconut and peach notes.” 7th DISH Last Kiss Using the same amount of cocoa butter and sugar icing, blend together to creat a paste. For one type I added Piovo evocation, like green bell pepper flavor; the second was Naha evocation of pineapple flavor. We then shaped it like a drop and coated it with color cocoa butter to match with the flavor. The final touch was to add one drop of evocation Naha and Piovo on the top.” Do, Re, Me Sea of Change Lioness Head Save the Shark Soup Hidden Heart Hidden Heart (opened) Last Kiss .
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