Ping Gai is the name given to Laotian Style Grilled Marinated Chicken. A favourite at parties, gatherings and BBQ´s, succulent pieces of Chicken are marinated then grilled and normally served with Sticky Rice.

At the restaurant I cook our Ping Gai “Sous Vide”, which means “Under Vacuum”.

Basically the marinated Chicken is vacuum packed then cooked at a specifically controlled temperature for a certain amount of time.

Because the meat is packed, it retains a lot more natural moisture than other cooking methods, which means we get a result that is more tender and flavoursome.

Before serving, the Chicken is given a few minutes in a hot pan to “crisp the skin”.

The piece we use is from the thigh, which has a good ratio of fat to meat, which also adds flavour and texture.

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Our Clear Tomato Soup is now served with chunks of Mango and “Iced”.

The soup is kept in a bottle in the freezer and removed when ice crystals form, it is then given a shake before being returned to the freezer.

It is a perfect Summer Amuse Bouche.

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Gazpacho is normally associated with Tomatoes and is a Andalucian favourite. We have been working on a Cauliflower and Mint version.

The result is surprisingly light with a minty finish.

We serve it with a “Tartare of Litchi” and Coriander Oil.

The Tartare is made with fresh Litchi, crushed Cashew Nuts, Truffle Extract with a hint of Sesame Oil and Smoked Salt. Though it is not a real “Tartare” its texture is very close to our “Scallop Tartare”, hence the name. The pieces of fruit are silky and have the same texture as Scallops.

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Every Chef at his “Pass” has a Spice Box at hand. This box is filled with Spices, Powders and other ingredients that can be used to liven up a dish before it is sent out.

The different items are used for specific dishes.

In my box from the top left to bottom right are:

• Garlic Oil for drizzling over our Fish dishes.
• Curried Maldon Salt.
• Roasted Nori Powder.
• Pineapple Powder.
• Shallot “Migas” (Crumbs).
• Crispy Garlic Chips.
• Shiitake MushroomPowder.
• Paprkia Powder.

Just a sprinkling of these ingredients over a finished dish really adds colour and elegance to the final product.