Hunger Games

Mizu Shingen Mochi

Ever picture digging into a near invisible dessert? Better yet, did you ever picture eating a giant drop of water? Leave it to Japan, to tickle your fancy. A transparent piece of Japanese rice cake commonly known as Mizu Shingen Mochi is all the rage. The cake is clear and jelly-like, served with sugar syrup and kinako, a roasted soybean flour that is often served with other types of mochi. Currently Shingen Mochi is made and sold in two Kinseiken shops in Yamanashi Prefecture of Japan. Plot twist, If you don’t eat it within 30 minutes it disappears.

Cyber Egg

In an attempt to challenge the perfection of the egg, Michelin Star Chef Davide Scabin gave it a whole new shell and Voila! The Cyber Egg was born, a combination of caviar and poached egg in a plastic bubble. One of the most requested dish at Combal.Zero, What makes it so special? The concept is simple, the cyber egg is served with an X-acto knife to help the diners make a miniscule incision and suck the whole dish in just one mouthful in such a way that the mixture explodes into their mouths while experiencing all the flavours at once or if we may, it will leave you, Shell Shocked!

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Picture Credits : BOB NOTO/ Combal.Zero

Edible Helium Balloon

Bite into a balloon for dessert, courtesy, Chef Grant Achatz of the three Michelin star rated Alinea Restaurant in Chicago. What goes into an edible balloon, you ask? Well, the same old fashioned helium, filling up regular balloons. The balloon's taffy base is created using a machine that fills it with helium, the inflatable is then tied with a 'string' made of dehydrated grannysmith apple and the whole thing is sprinkled with a dusting of green sugar. The balloon is then carefully carried out to the table by a server, who gives the diner an option of either poking it with a sharp object, or sucking the helium out although they recommend, you pop the balloon with your tongue and suck the helium out.

Red Fruits From the Garden

A platter of bubbly for two, please! Yes, you read that correctly, at Mugaritz Restaurant, Spain, you will witness the diners enjoy their bubbly in their plates and not their glasses. “Red Fruits from the Garden” by Chef Andoni Luis Aduriz is a result of a year worth of experimentation and you will never guess the secret behind the voluminous edible bubbles. It’s sun-ripened berries and beetroot with drops of extra virgin olive oil and lime. This one is definitely a feast for your eyes and your mouth.

Picture Credits : José Luis López de Zubiría/ Mugaritz.

Sushi Donut

Chefs love to pit our favourite foods against each other and this latest food mashup took Instagram by a storm. Sushi is one of the most beloved dishes in the world and people love to embrace it in all shapes and sizes, Andy Nguyen did just that. He gave people more reasons to love it, like it was possible. Move over sushi burritos, the sushi donut is here. Topped with salmon, tuna , avocado, cucumber, and various other colourful vegetables draped over doughnut-shaped rice, what makes this rendition truly one of its kind is that they are filled with avocado, crab meat, or spicy tuna inside. Need we say more?