When food meets chemical processes, the result is molecular gastronomy. What is it? It's the kind of food science branch that generates interactions explored and manipulated to yield flavorful, functional, and artsy results. Molecular gastronomy techniques are usually applied by restaurants or experimented with at home. 

Molecular gastronomy is increasingly loved because it bridges the social, artistic, and technical ramifications of food and food preparation. By studying the science behind different culinary processes or commonly used methods, chefs and scientists can understand why specific outcomes occur. 

If you are curious about how molecular gastronomy dishes to taste, try to visit these restaurants below.

Namaaz Dining, Jakarta

 

 

 

 

 

View this post on Instagram

 

 

 

 

 

 

 

 

 

 

 

A post shared by Chef Owner of Namaaz Dining (@andrianishak)

We can say that Namaaz Dining is the first molecular gastronomic restaurant in Indonesia. They provide a set menu that consists of 17 food dishes with Indonesian culinary flavors.

The name of the food is unique, like 'lipstick' which is the clorot cake, 'glass cleaner,’ which is sayur bayam bening, and 'glassy,’ which represents the taste of fruit salad (rujak) with kecombrang water. However, the set menu changes every six to eight months. 

Ron's Laboratory, Jakarta

 

 

 

 

 

View this post on Instagram

 

 

 

 

 

 

 

 

 

 

 

A post shared by RON's Laboratory (@ronslaboratory)

Unlike Namaaz Dining, which serves a full menu from appetizers to dessert cakes, Ron's Laboratory takes its specialty in serving gelato. The appearance of the gelato here is very distinctive from the toppings that are filled into the injection device.

Ron's Laboratory uses liquid nitrogen, which makes the ice cream dough freeze instantly. Do not be surprised if you will find a lot of smoke in the kitchen area. The appearance is beautiful. Also, it has good taste. Yummy!

Nusa Indonesian Gastronomy, Jakarta

 

 

 

 

 

View this post on Instagram

 

 

 

 

 

 

 

 

 

 

 

A post shared by NUSA Indonesian Gastronomy (@nusagastronomy)

The restaurant located in Kemang street does not fully carry the molecular gastronomy concept. There are only a few menus that are processed using molecular gastronomy techniques. But don’t get wrong, the look and taste are no less delicious than other restaurants.

They create grilled bananas with a futuristic and appetizing appearance. Nusa Indonesian Gastronomy is focused on various Indonesian dishes by using ingredients from all over Indonesia.

Nestcology, Semarang

 

 

 

 

 

View this post on Instagram

 

 

 

 

 

 

 

 

 

 

 

A post shared by nest.co.lo.gy (@nestcology)

Although they don’t apply molecular gastronomy techniques, Nestcology is already quite popular among culinary enthusiasts. Dessert is the main menu for molecular gastronomy here. The Poacher, a dessert dish with blueberries served with liquid nitrogen, makes this dessert extraordinary compared to other foods. The dining experience becomes even more enjoyable.

Blanco Par Mandif, Ubud

 

 

 

 

 

View this post on Instagram

 

 

 

 

 

 

 

 

 

 

 

A post shared by BLANCO par Mandif (@blancoparmandif)

The Head Chef is Mandif Warokka, who is good at cooking European and Asian dishes. His love for Indonesia made him hesitate to travel various appetizing traditional archipelago dishes with molecular gastronomy techniques.

You can find traditional Indonesian food from Getuk Lindri to Peanut Brittle here. Of course, it’s an entirely different appearance from its original form. The artistic impression of the presentation and the delicious taste are very excellent to provide your unforgettable experience.

Cuca (Bali), Jimbaran

 

 

 

 

 

View this post on Instagram

 

 

 

 

 

 

 

 

 

 

 

A post shared by Cuca (@cucabali)

Cuca (Bali) is one of the ten best restaurants in Asia, according to Trip Advisor. Wow, that's cool. Of course, you will wonder how fabulous the dish is at this restaurant? Here you will be pampered with a variety of delicious and surprising molecular gastronomy dishes.

Just imagine, there is an egg-shaped dessert that tastes fresh like fruit. There is also chicken satay shaped like chili. Very unique, proper? The chef at this restaurant is Kevin Cherkas, who used to work at El Bulli, a well-known molecular gastronomy restaurant in Spain. So, still, doubting the deliciousness of the food here?

Mejekawi by Ku De Ta, Seminyak

 

 

 

 

 

View this post on Instagram

 

 

 

 

 

 

 

 

 

 

 

A post shared by Mejekawi by KU DE TA (@mejekawi)

If you are traveling to Seminyak, don't forget to stop by Mejekawi. Here you will find one of the most popular molecular gastronomy restaurants in Bali. Mejekawi is suitable for those who want to taste molecular gastronomy culinary without being faced with strange food forms.

The menu offered is also very varied, ranging from local Indonesian food, Asian to Western dishes guaranteed to make you addicted. Its location on the beach is perfect for a place to relax while enjoying the view of the sunset.