Innovative & Delectable Molecular Cuisine @ White Plate | Bangalore
13:00 |
| Honeysuckle Smoked Duck Breasts |
After a pretty long time we are super excited after visiting
a restaurant and it is justified as we believe it is one of the best in town!
Food has a lot of craftsmanship involved and nowadays there
is a lot of controversy between presentation & taste. In some cases the
dishes are presented very well but don’t taste as good and sometimes vice
versa. Thanks to Instagram, many good eateries are facing the heat because
their presentation is not “Instagram” friendly, leaving aside the fact that they
might taste amazing.
This post is dedicated to a relatively new restaurant in M.G
Road, Bangalore named The White Plate by Chef Jason which serves food which is
not only a masterpiece in terms of presentation but also the taste! They use
molecular gastronomy but it is nothing like the other encounters we have had.
The environment they provide is relaxing, romantic &
airy (except for the occasional heat spell where you start to feel the heat).
Since it is an open air restaurant, it does tend to get a bit hot when it’s not
breezy. They have an open kitchen where Chef Jason and his team create plate
licking wonders.
Now coming down to what we tried:
Appetizers: Celebrity Shrooms, Chilli Crunch Chicken
Squares, Jalapeno Motichur Salmon Compound, English Bacon Wrapped King Shrimps
& Jamaican Rhum & Demerara Chilli pulled Pork Belly.
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| Amuse Bouche |
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| Celebrity Shrooms |
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| Chilli Crunch Chicken Squares |
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| Jalapeno Motichur Salmon Compound |
Quite a long list isn’t it? The best part about all of them
is that all the flavors are distinctly identifiable. The meat has a delicate
pink colour in all cases because they are cooked to perfection and Chef Jason
makes sure that the experience he provides will make people come back!
We’ll touch the highlights only: The shrooms were crispy
with a rich peanut butter & chilli flavour. The Chicken squares had an
amazing chilli flavour and the meat was pink in colour. The crispiness was
unforgettable! The Motichur salmon compound is something you need to try to
believe. The salmon compound by itself had a distinct taste but slightly
bitter. When all the components in the plate are tried together, they create
symphony in your mouth and: perfect balance!
The bacon wrapped shrimps had a twist: they were served with
mustard caviar and curry leaf foam. For a change these actually added flavour
and the meats were perfectly done as expected. As for the chilli pulled pork
belly: It was one of the best pork preparations we have had till date. It was
spicy & the texture was perfect.
Drinks: Smoked Tennessee, Caribbean Sin, Blushing Sunset and
White Plate’s new Pickle Back Tini.
The first had a delicate smokiness along with the good old
taste of Tennessee whiskey. All the others had fruity foams in them. The second
had pineapple foam which just added a touch. The third one was a white rum
based cocktail with orange, pomegranate and cranberry foam. The last one had
suspended mint caviar which was the highlight. Their drinks are all well
balanced and serve as perfect accompaniments with the food served.
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| English Bacon Wrapped King Shrimps |
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| Smoked Tennessee |
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| Blushing Sunset |
Now for mains: Pan Seared Breast of Chicken, Honeysuckle
Smoked Duck Breast & Fruits of The Sea.
The duck was marvellous! It has a luxurious pink colour and we
could never imagine that duck breasts could be this soft. Along with the
poached pear, quinoa and the smokiness of the meat it was too good to be true.
The Chicken preparation had a lot of items but undoubtedly the mass of chicken
stole all the attention. The stuffing in the chicken was absolutely
mouth-watering and it tasted heavenly.
Lastly, the fruits of the sea had a
different charm altogether. The preparation has a pair of scallops & prawns
and a fillet of sea bass on coconut Arborio along with two water cakes filled
with salt water and capers. The idea is to burst these and have the dish to
experience seafood beside the sea! The sea bass was not as juicy as expected,
but the coconut Arborio was delicious. The scallops and prawns were fresh but
the spice covering was a tad bit overpowering.
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| Pan Seared Breast of Chicken |
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| Fruits of the Sea |
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| Re-Constructed Black Forest Raspberry |
Lastly, for dessert we had the Chefs special: Re-constructed
Black Forest Raspberry.
Chef Jason made this in front of us and we could see his
excellent plating skills and vision. This was created from scratch and it
looked and tasted fab! The highlights were the raspberry dollop and the Malibu
coconut ice cream. This had honey and watermelon caviar which gave a further
boost.
This marked the end to a nothing less than excellent meal.
It was indeed one of the best experienced we have had till date.
The concept & idea of opening White Plate is of Mr. HRG Swaminath from Les Roches hospitality who also owns the restaurant.
So, the next time you feel like you want to blow your mind:
this is your ticket.
Do let us know about your experience if you visit.
We hope to visit soon and we’ll of course let you know.
Till then—hold on to your horses and bon apetit!
2 comments
They are kinda obsessed with caviar though 😶
ReplyDeleteHaha! True that! Well, molecular gastronomy is all about caviar and foam. We found their food to be the best in terms of taste across all restaurants serving molecular cuisine :)
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