IF traditional cooking is an art form and molecular cooking is a romantic science, then molecular gastronomy is a sub-discipline of food science that seeks to investigate the physical and chemical transformations of ingredients until they are exquisite works of edible fine art. As such, it includes three areas, just as cooking is recognized to have three major components: a social component, an artistic component and a technical component.

On Dec. 13 and 14, Eddie Sleong, executive chef at Shangri-La Hotel, Shenzhen, will present a molecular cuisine food show at Shang Palace, which will seat 30 people. With his exquisite cooking skills, Sleong will offer guests a “tip of the tongue trip” experience like never before.

Sleong aims to break down traditional senses in his reorganization of the molecular structure of the most delectable foods. Natural ingredients are essential elements to cooking these delicious creations.

One creation, called “Ice with Fire,” is made with butter cheese popcorn and passion fruit wrapped in each other and then frozen at a temperature of below 200 degrees Celsius in liquid nitrogen, which quickly solidifies the dessert, making it crisp and cold. In another dish, the smoked scallops and quail eggs, the quail eggs go through countless processes until the dish offers a taste of great warmth and hospitality.

The molecular cuisine package is 1,188 yuan (US$170) per person, and advanced booking is required.(Tang Li)