How Chefs Of Michelin-starred Restaurants Entice With Exquisite Plating
"Langoustine, ceviche dressing, mango, avocado (Pic: Beefbar Hong Kong)Keep things clean and neat“Whenever you start plating something, keep the result you want to achieve in mind (in terms of flavours, texture and expression). Take a direction and avoid going too far with the creation. Keep things clean and neat, it will be easier to manage. With raw dishes such as ceviche, as well as tartare or carpaccio, it is even more key not to overwork the product and keep the plating very honest and straightforward, there is no deceiving message. An example at Beefbar is our Langoustine dish with ceviche dressing, mango and avocado. The thinly sliced langoustine and the ingredients are displayed in a way where each bite has a balanced amount of garnish and provides flavours throughout the degustation.”— Andrea Spagoni, executive chef,Beefbar Hong Kong" - Rachel Tan
