Plating Techniques for Grilled Ayu Fish
The chef has incorporated the concept of “wrapping” into the plating design of this dish. On a classic,…
Plating techniques for spicy and sour fried oysters
Ingredients: oysters, cornstarch, shallots, lemongrass, kaffir lime leaves, chopped green onions, chili sauce, etc. Instructions: Coat the oysters…
Plating methods for crispy shrimp cakes
On a large round plate, the triangular shrimp cakes are arranged in a radiating pattern, resembling the rays…
Plating methods for orange juice ribs
The tiered, outwardly extending rims of the plate limit the space for the main course, but by pairing…
Plating technique for tiger prawn spaghetti
Since pasta tends to spread out easily, a deep round plate is usually preferred. However, for this dish,…
Plating Techniques for Thai Basil Pork
Ingredients: ground pork, cherry tomatoes, chili peppers, diced onions, oyster sauce, fish sauce, etc. Instructions: First, render the…
Plating Techniques for Sweet and Sour Pineapple Pork
Pineapple Sweet and Sour Pork is the Cantonese name for this dish, where ‘pineapple’ refers to the Taiwanese…
Plating Techniques for Spicy Beef with Chopped Chili
Ingredients: beef, celery, pickled beans, romaine lettuce, tomatoes, chopped red peppers, etc. Instructions: First, dice the beef and…
Pan-Seared Grouper with Pea Puree Plating Technique
Pan-seared meat dishes often feel greasy, but this pan-fried grouper served with pea puree avoids that, as the…
Plating Techniques for Pan-Seared Wagyu Sandwiches
Ingredients: Premium Wagyu beef, onions, etc. Instructions: Place fresh onions in a cast iron pan, add a pinch…
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