E'spuma Lab Singapore Archives

Espuma is Spanish for foam or froth, and it is a culinary technique in which an espuma siphon is used to infuse air into food, creating an airily light mouthfeel. The use of foam in cuisine has been used in many forms in the history of cooking. For example, whipped cream, meringue, and mousse are all foams.

An espuma or thermo whip is commonly used to make these foams through the making of a stock, creating a gel, and extruding through the N2O canister.

Natural flavors such as fruit juices, infusions of aromatic herbs, and etc. are mixed with a neutrally-flavored gelling or stabilizing agent such as agar or lecithin, and either whipped with a hand-held immersion blender or extruded through a whipped cream canister equipped with N2O cartridges.

Such foams add flavor without significant substance, and thus allow cooks to integrate new flavors without changing the physical composition of a dish. Hence, Espuma adds an interesting new dimension to the texture of natural ingredients that have been pureed, mashed, or juiced.

Sous-vide is French for “under vacuum” and it is a method of cooking where the food is sealed in airtight plastic bags and then put to cook in a water bath or in a temperature-controlled steam environment for longer than normal cooking times [72 hours in some cases], at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C to 60 °C for meats and higher for vegetables. The intention is to cook the food item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retaining moisture at the same time.

Both the Espuma and Sous-vide methods of cooking are usually used in many high end gourmet restaurants and the prices for dishes prepared in such a manner can be quite extravagant. However, you don’t necessarily have to break your wallets because E’spuma Lab at POMO, is a new casual dining outlet that makes use of Espuma and Sous Vide in its dishes at wallet-friendly prices.

Eat Like A King At E’spuma Lab Without Breaking Your Wallet!

Appetizer
Sous Vide Eggs [Smoked Norwegian Salmon], Topped with Crispy Salmon Skin and Ginger Soyu, SGD$3.80

The Sous Vide Eggs with Smoked Norwegian Salmon elevates the local breakfast favourite of soft-boiled eggs to new heights with the addition of premium ingredients. Savour the interplay of textures between the perfectly cooked runny eggs and crispy salmon skin!

Main Course
Fragrant Rice Served with Pan Seared Sou Vide Chicken Breast and E’spuma Pesto Sauce, SGD$6.80

Delight at the play of flavours on your tongue as you savour the rich melange of spices in the Fragrant Rice served with Pan Seared Sous Vide Chicken Breast and E’spuma Pesto Sauce.

Dessert
E’spuma Batter D24 Durian Fritters, SGD$3.80

Durian Fitters that encase the creamy flesh of premium D24 durians in a similarly crispy, golden espuma batter. Inhale the heady scent of this tropical King of Fruits and complete your meal with this lovely sweet treat!

Total Cost?

SGD$14.40

And if you top up just SGD$2, you can have an additional bowl of soup and a choice of beverage such as orange juice, coffee, tea, or ice lemon tea!

To have a taste of Espuma and Sous Vide dishes without breaking your wallet, head down to E’spuma Lab!

On a similar note, we will be giving away 1 X SGD$20 worth of E’spuma Lab Dining Vouchers to one of our lucky readers to try the extremely unique dishes at E’spuma Lab and all you have to do is just comment on this post and tell us what are the dishes that you would like to try at E’spuma Lab and why.