Molecular Gastronomy: Main Dishes, Desserts & Mock Champagne

– Part 2 of 2. We continue the interview with Hotel Chef de Cuisine, Stuart Sage, based at the Tang Restaurant in Dubai, which is the only restaurant of its kind in the Middle East, employing molecular gastronomy!

In this video Stuart shares funny stories from the kitchen and we also take a peek behind the scenes at Tang’s Kitchen and how a few dishes are prepared, including main courses, a dessert and mock champagne as a palate cleanser!