Apart from a well diverse kitchen brigade where one could indulge in at the Mount Lavinia Hotel, a variation of ethnic, new styles of cooking has emerged.
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| Chef Lee |
For years, a new culinary trend called ‘molecular cooking’ has been hyped as the most exciting development in haute cuisine. It is now the newest fashion at Mount Lavinia hotel where Chef Lee offers his guests spicy curry caviar, smoked beef with froth of corn bisque, black forest in a pipe, and carbonated fruit, are some of the wondrous molecular experience one can indulge in.
Chef Lee states, ‘there is still much confusion in the media about the true meaning of this term, it is more of a science of deliciousness and it much more than cooking, it is understanding the food with emphasis on the chemistry and physics behind the preparation of a dish. With a disarming smile, he avers, “yes it is the art and love components, both of which should be the heart in delighting a guest particularly in the aspects of cuisine.’
The concept of molecular gastronomy all wrapped under a set menu features a range of authentic dishes found across the globe however prepared in a unique manner. These signature dishes synonymous to the Mount Lavinia Hotel is now on and will be only available at the Governor’s Restaurant and the Terrace. The Molecular gastronomy menu does change weekly as Chef Lee provides his creations to suit your palate. |
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