This is the latest dessert I put on the menu. It is the dessert course on the tasting menu as well as an a la carte item.
The servers make the mango sorbet table-side with liquid nitrogen. The dish consists of mango sorbet, black sesame microwave cake, coconut powder, thai basil, and chia seeds.
Close up shot of the microwave cake, I love the textual look that microwave gives and the freshness of serving it a la minute. I used an El Bulli recipe this time. 
One of our servers Seaver demonstrating how they make the ice cream table-side.
