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#PlateOfTheWeek

Squash and Beef Dumplings

TAOP Staff / January 31, 2018

Squash, beef dumplings, pickles, mango, and pineapple by Kamil Tułpatowicz.

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Hiramasa Kingfish

TAOP Staff / January 9, 2018

Hiramasa kingfish, radish, and fingerlime by chef Ryan Edwards of Appellation at The Louise, Australia

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An Edible Lake Geneva

TAOP Staff / December 6, 2017

A completely edible scene inspired by Lake Geneva by chef Vicky Cheng of restaurant Vea, Hong Kong.

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Chocolate Mousse and Raspberry

TAOP Staff / July 31, 2017

Chocolate mousse with raspberry sand, raspberry fluid gel, chocolate crumble sand, rose hip filled raspberries by chef Zsuzsanna Szabó.

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Cucumber Coriander Tart

TAOP Staff / July 13, 2017

Cucumber coriander tart w/ gin infused cucumber, sorrels, and coriander flowers by Nick (@royalebrat).

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Three Seasons of Honey

TAOP Staff / May 19, 2017

Three Seasons of Honey: Asian Pear Blossom Honey Marshmallow with lavender, cardoon flower; Honey Sponge Cake with citronella blossom and buckwheat; Honey Semifreddo with bee pollen and viola blossom by chef Adam Sean Cron.

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Grilled Greens, Langoustine, Sea Beet & Spinach

TAOP Staff / May 12, 2017

Grilled greens, langoustine, sea beet and spinach purée from Restaurant AOC, in Copenhagen.

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Red Dragon Fruit, Tangerine, and Herb

TAOP Staff / May 4, 2017

Red dragon fruit, tangerine, and herb by chef Wuttisak Wuttiamporn.

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Lamb & Peas

TAOP Staff / April 27, 2017

Lamb belly & filet, peas, mint, sour cream, and garlic by chef Daniel Watkins.

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Green Pea Noodle and Squid

TAOP Staff / April 21, 2017

Green pea noodle and squid by chef Wuttisak Wuttiamporn.

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