VOICED: Steaming up the kitchen in Singapore

The video explores a unique restaurant in Singapore that uses techniques from science labs, such as liquid nitrogen, to create innovative dishes and cocktails. This approach, known as molecular gastronomy, is gaining popularity in Singapore. The restaurant pairs inventive dishes with equally creative cocktails, offering a novel dining experience that combines visual appeal with surprising flavors and textures. The focus is on providing a higher form of food and drink matching, beyond traditional wine pairings, to attract and retain customers.

What is the primary purpose of using liquid nitrogen in the Singaporean restaurant's kitchen?

• To enhance the color of dishes

• To preserve ingredients for longer periods

• To create new textures and temperatures

• To boil water quickly

Which unconventional method is used to infuse vermouth in the restaurant?

• Aging in oak casks

• Using a traditional wine barrel

• Infusing in a Thermo bath

• Mixing with dry ice

What is the main goal of pairing dishes with inventive cocktails at the Tippling club?

• To increase the alcohol content of meals

• To offer a traditional wine experience

• To create a unique and enhanced dining experience

• To reduce the cost of dining

How is molecular gastronomy described in the context of Singapore?

• An outdated culinary trend

• A novelty that is quickly finding a market

• A common practice in all restaurants

• A traditional cooking method

What keeps customers returning to the restaurant, according to the transcript?

• The quick service

• The show and the flavors

• The traditional cooking methods

• The low prices of the dishes