If you've heard of Namaaz, you must have heard either Andrian Ishak or Molecular Gastronomy. These two phrase are often used together. His modernist take on food is what define Andrian and his cookings. Probably because he's one of the first to succesfully apply it well with Indonesian food.
Walking inside Namaaz is more like going into a lab instead of a kitchen. You'll see tubes, erlenmeyer, nitrogen gas and chemical notes on the walls. That's just a few tricks that Adrian got under his slee... Read more