Wednesday, November 17, 2010

Finding snow in Singapore (a sample of Noma)

*edit Nov 22: I should clarify, that while this dessert was created by the ex-head pastry chef of Noma, the desserts by Chef Daniel Texter are unique to Les Amis only. Not even Noma gets a bite of this (anymore). :)

The ex-pastry chef of Restaurant Vendome in Germany and Noma in Copenhagen (San Pellegrino's World's number 1 best restaurant 2010) has recently relocated to Singapore to join Les Amis. There, I got to sample some of his work to come... none of which I'm going to post here today except for his final dish.

As if he read my mind about my recent yearnings for cold weather and a snowy holiday, pastry chef Daniel Texter presents me with the "snowball."

How did you make it, I ask.  He looks at me mischievously and says, "How else?  Like this!" as he makes the motion of packing a snowball. Guess no secrets will be revealed today.

Sitting next to me, Executive chef Armin Leitgeb of Les Amis observed my fascination with the dish and laughs, "There are two places you will find snow in Singapore.  Here... and in front of Tanglin Mall."

(On the topic of Noma, I was thoroughly awed by the stunning styling and photography in their new book.)


  1. Hi Victoria! love your blog ... and really fantastic photos!

  2. Was right about to ask how they made that... I love your food blog! :)

  3. Haha he's quite funny! I wonder if the technique is similar to Heston Blumenthal's Nitro Green Tea where he uses liquid nitrogen to quickly freeze the outside shell.

  4. it might be a late response, but its made by filling a ballon with the mixture u want to freeze, pump it with nitrogen gas, tie up the ballon and roll the balloon over liquid nitrogen.



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