molecular cuisine

DKSH invites Argentinian chef Martin Lippo to demonstrate the magic of molecular dessert-making

DKSH, a Swiss market expansion services group, invited over 100 professional Hong Kong and Macau chefs to attend a two-hour demonstration by Argentinian chef Martin Lippo at Hyatt Regency Hotel in Tsim Sha Tsui on 2 May. Lippo, a molecular cuisine specialist who now works in Barcelona, focuses on creating molecular desserts. A spokesperson for DKSH said that apart from being fun, one of the benefits of molecular cooking was that it helped shorten preparation time.