Award-winning buffet restaurant Carousel brings back the theatrical avant-garde counter, an intriguing addition to its seven impressive satellite open kitchens. Back by popular demand, Royal Plaza on Scotts presents avant-garde cuisine for the third time from 1 to 10 November 2013.

Avant-garde cuisine, inspired by the world’s most influential chef, Ferran Adrià, was first introduced in Carousel in 2010, making history as the very first restaurant to serve avant-garde offerings on its buffet counter.
 

The new avant-garde cuisine that will be showcased at Carousel, gives famous local dishes an unexpected twist. Watch the chefs transform signature dishes such as Hainanese Chicken Rice into Confit of Baby Chicken with Fragrant Coriander Rice Espuma, Scallion Pesto & Chili and Singapore Laksa into Chilled Jelly Laksa Noodle with Coconut Foam & Shrimp Powder. Other reinterpreted dishes borrow flavours and influences from Asian dishes such as Thai Duck Salad (Yum Phet), Teochew Yam Paste (Orh Nee) and Mango Lassi.

Scientific cooking techniques are used to turn these common dishes into out of the ordinary modern cuisine that challenge the limits of culinary arts. Flavours are enhanced and unique textures are created by restructuring the DNA of food. Techniques used include spherification, a phenomenal process that turns liquid into caviar by forming an instant membrane, and deep freeze-frying with liquid nitrogen that revolutionises the traditional frying method.

The conspicuous live “laboratory” is hard to miss when one steps into the restaurant. State-of-the-art culinary gadgets come to life in the nifty hands of five chefs, led by Executive Culinary Chef Abraham Tan, who are behind this ingenious project at Carousel. Chef Abraham said, “We chose Asian flavours this time round to explore the culinary possibilities as Asian dishes are lesser known in the field for avant-garde cuisine. Reinterpretations of famous local dishes will certainly be closer to the hearts of Singaporeans.”

While the bigger mean machines and smaller sophisticated apparatus are kept in the chefs’ private gastro-laboratory where research, experiments, and explosions of flavours take place, guests are in for a visual treat at the live station. Guests can witness the preparation of liquid nitrogen ice-cream before their eyes, as the chefs whip up Bobor Chacha and Chendol ice-cream instantaneously.

General Manager, Patrick Fiat, said, “At Carousel, we strongly believe in our philosophy of sharing the passion with serious food lovers. Guests are invited to enjoy these palatable works of art from a distinct cuisine that was once thought to be expensive and exclusive to fine dining restaurants. Making them available at the usual buffet pricings keeps avant-garde cuisine accessible.”

Avant-garde cuisine is available during the dinner meal period, from 6.30pm to 10.30pm daily.  Dinner is available at $62++ (Sundays to Thursdays) and $75++ (Fridays, Saturdays and Eve of Public Holidays). Guests can contact Carousel at 6589 7799, carousel@royalplaza.com.sg or log on to www.carouselbuffet.com.sg for enquiries and reservations.