Molecular Gastronomy Elements Omakase @IncuBaker

About Molecular Gastronomy:

Kickstart the New Year in a sensational way as we take you on an epicurean culinary journey into the world of Molecular Gastronomy… A specially curated Omakase dinner menu by MasterChef finalist, Chef Nicholas Koh, awaits you as we whisk you away into a multi-sensory dinner experience here @IncuBaker®.

Molecular Gastronomy Elements Omakase @IncuBaker: Date: 11 January 2023 Time: 6:30PM to 9PM  Venue: IncuBaker Cafe & Studio, 21 Media Circle, Infinite Studios, #01-01, S(138562) Price: $180/pax

Set of 4: $688

Dinner Program:

6.30 PM: Welcome Drinks & Canapes

6.45 PM: Sharing on Multi-Sensory Molecular Gastronomy & Chiba Prefecture’s Signature Kinmedai & Sweet Potato

7 PM – 9 PM: Interactive Omakase Dinner (BYO Sake/Wines/ Hard Liquor)

Molecular Omakase Menu

1. Edamame Guanciale cake with Beniharuka soup
2. Zuwaigani Fuji Apple & Pearl couscous tartlets (Foam & Gel)
3. Potato spaghetti caviar & Asari clams in fresh coconut (Smoke & Fire)
4. Dried mullet roe & surf clam tortellini (Foam)
5. Kinmedai Tempura Beignet & Herbs with Sweet Paprika Sauce
6. Wagyu Beef with Beniharuka Charcoal (Fire)
7. Almond Sherbet & Shiso (Gel & Smoke)
8. Flower tart Tacos with Kuri Kinton

About Chef Nicholas Koh

Nicholas started his foray into the culinary world by assisting his grandmother and mother in the preparation of traditional Hakka heritage cuisine. As a passionate chef on a quest to make a positive impact in the culinary world, he is on a continuous journey to hone his craft, where he constantly feeds his needs for creativity through experimenting with new techniques and developing exquisite dishes.

In 2018, after leaving the corporate world to pursue his culinary dreams, Nicholas took part in the Singapore MasterChef competition and finished in the Top 10. Soon after, he was scouted to be a personality and celebrity chef by a talent management company due to his popularity in the series.  He is highly sought-after as a chef with a definitive creative edge.

Nicholas is deeply inspired by Japanese culture where his signature is in the Art of Wagashi. Researching and designing novel food products and concepts are a big part of his life. He will demonstrate his creativity this January by combining this interest in Japanese culture and fusing it with molecular gastronomy