Augmented reality meets gastronomy at AISA dinners Episode 2


Conductor Ace Tan is teaming up with multidisciplinary artist Andy Yang, known for his abstract visual and sound experiments with Singapore as a canvas, for the second installment of AISA (Art Invokes Senses and Appetites). This is a global initiative of the Dom Perignon Society that pairs chefs with creatives from various fields and has seen the pair use augmented reality (AR) to accompany nine dishes with Dom Perignon champagne.

Previously with 1-V: U at The Outpost Hotel Sentosa, Tan reaches the limits of his creativity with a bold menu drawing on his experience in Chinese, Korean and Japanese cuisine.

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Each dish evokes a sense of modernity and familiarity with a complex blend of flavors and textures. One of the favorites is the gamtae spring roll, a delicate, crisp seaweed wrap stuffed with crab and jicama, and topped with a drop of galangal jelly. Another is the smoked akami tartare with fermented plum dashi jelly, thin slices of Spanish carabinero shrimp, red dates, marigold flowers and red pepper chips.

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Tan and Yang interpret the colors of the seasons according to Chinese philosophy and one or two elements based on earth, fire, wood, gold and water. Abstract card-sized landscapes, drawn with Procreate, come to life as diners scan the Artivive app, allowing them to experience the artwork in real time as each dish arrives.

As our dinner progresses, old champagne vintages blend with increasingly complex dishes. The robust Dom Perignon Rose Vintage 2006 and the A4 Yamaguchi Wagyu from Kyoto are a perfect match. Two desserts Рtorch ginger and lacto white currant sorbet, crispy white mushroom and candied winter melon, as well as the black sesame shiitake tile hiding a quenelle of burdock kombucha sorbet with blackcurrant and black mushroom Рwere associated with Dom P̩rignon Fullness 2 Vintage 2003.

AISA – Episode 2 continues until February 28.

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