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5- Coconut Bubbles, Gruyere, Candied Apricots

Coconut Bubbles, Gruyere and Candied Apricot

A delicious amuse bouche to start a meal. The crispy and salty Gruyere tuille pairs perfectly with the sweet candie ... CONTINUE
Ultimate Kit
smoking-allowed-sqr

Smoking Allowed (Table Smoked Tasmanian Ocean Trout)

Smoking Allowed is a signature dish from molecular gastronomy Chef Michael Elfwing of Senses at the Hilton Kuala Lu ... CONTINUE
5- Cranberry Bubbles Cosmo

Cranberry Bubbles Cosmo

The cranberry bubbles are a great easy way to add a molecular gastronomy touch to the traditional cosmopolitan cock ... CONTINUE
Ultimate Kit
food-pairing

Holiday Inspiration: Pumpkin & Cranberry Flavor Pairing

This holiday season surprise your diners with an innovative dish combining flavors inspired by this pumpkin and cra ... CONTINUE
Honey caviar

Honey Caviar, Fourme d’Ambert, Black Tea

The honey caviar is a great way to bring molecular gastronomy to your cheese plate, desserts or drinks. In this rec ... CONTINUE
Essentials Kit
Premium Kit
Ultimate Kit
Rapid Infusion with the ISI Whip

Rapid Infusion with the ISI Whip

Infusing liquids with other flavorful ingredients is a great technique to enhance flavors, create unique flavor pro ... CONTINUE
spicy-cinamon-puff-sqr

Spicy Cinnamon Puff Filled with Foie Gras

This modernist meringue has an extraordinary combination of flavors and textures. The smooth and rich foie gras pai ... CONTINUE
Premium Kit
Ultimate Kit
sea-garnish-sqr

Sea Garnish – edible sand, sea foam and seafood

Inspired by Heston Blumenthal's ‘Sound of the Sea’ dish, molecular gastronomy Chef Elfwing of Senses at the Hil ... CONTINUE
Premium Kit
Ultimate Kit
chocolate-pipe-tobacco-mousse-sqr

Chocolate Mousse Infused with Pipe Tobacco

This rich chocolate mousse is infused with Cavendish pipe tobacco and it is paired with Macallan 12 Years Old. The  ... CONTINUE
Crispy Basil leaves with Lemon Zest Sorbet

Crispy Basil Leaves with Lemon Zest Sorbet

The combination of crunchy and sweet basil leaves with lemon zest sorbet is very refreshing and delicious. Fresh ba ... CONTINUE
Premium Kit
Ultimate Kit
5-Olive Oil Butter in Squeeze Tube

Olive Oil “Butter” and Balsamic Vinegar Gel

This simple but delicious Olive Oil "Butter" and Balsamic Vinegar Gel recipe is from molecular gastronomy Chef Mich ... CONTINUE
Premium Kit
Ultimate Kit
Chef Michael Elfwing

Molecular Gastronomy by Chef Elfwing at Senses Kuala Lumpur

Amazing molecular gastronomy dishes with Australian and Swedish influence by talented, charming, warm and inspiring ... CONTINUE
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