Have you ever wondered how some dishes can create a symphony of flavours in your mouth while others fall flat or clash? How do chefs orchestrate the perfect balance of taste, aroma, texture, and presentation to delight your senses? In this blog post, we will explore With Ang Chong Yi Palette to Palate: A Journey Through Artful Plating and how he uncovers hidden culinary gems with his remarkable palate.

1. ANG CHONG YI SAVOURING
SYMPHONIES: PALETTE TO PALATE
AND THE HARMONY OF FLAVORS

2. Have you ever wondered how some dishes can
create a symphony of flavours in your mouth while
others fall flat or clash? How do chefs orchestrate
the perfect balance of taste, aroma, texture, and
presentation to delight your senses? In this blog
post, we will explore With Ang Chong Yi Palette
to Palate: A Journey Through Artful
Plating and how he uncovers hidden culinary
gems with his remarkable palate.

4. WHAT IS FLAVOR HARMONY?
The art of creating a pleasing experience for one's taste
buds through the deft blending of various components is
known as "flavour harmony." This approach to cooking
is predicated on the notion that certain flavours go
naturally well together, whereas others are incompatible
with one another.
Take, for example, the time-honoured combination of
chocolate and mint, which creates a contrast that is
harmonic, as opposed to the inappropriate pairing of
chocolate and garlic, which is a combination that is
guaranteed to ruin both flavours. It encompasses not
just the flavour but also the scent, the texture, and the
way the food is presented.

5. HOW TO CREATE FLAVOR HARMONY?
One of the most useful tools for creating flavour harmony
is the flavour profile, which is a description of the
characteristics and qualities of a flavour. The flavour profile
can help you understand the complexity, intensity, and
balance of a flavour and how it affects the palate. The
flavour profile can also help you compare and contrast
different flavours and find similarities and differences.
Some of the common elements of a flavour profile are:

6. ● Sweetness: Taste that is seen to have been enhanced by the
addition of sugar or other sweet substances.
● Sourness: The sensation of acidity or tartness in food, which can
lend flavour characteristics such as freshness, brightness, or
sharpness.
● Saltiness: The sense of salt or other salty components in food,
which can give depth, complexity, or contrast to a flavour.
● Bitterness: The experience of bitterness or astringency in food,
either of which can contribute to the depth, balance, or intensity of a
flavour.
● Umami: The experience of a savoury or meaty taste in food,
known as umami, which can give a flavour more depth, richness, or
satisfaction.

7. ● Spiciness: A flavour can be made more exciting,
stimulating, or challenging by the addition of spiciness, which is
the feeling of heat or pungency in food. Spiciness.
● Aroma: When you smell something, you get an aroma.
Aromas can give a flavour more depth, subtlety, or mood.
● Texture: Texture is the feeling of feel or mouthfeel in food,
which can give variation, interest, or comfort to a flavour.
● Colour: The way we perceive the hue or tint of a food can
have a profound effect on how we feel about it.

8. CONCLUSION
The presentation of food, as well as its visual appeal, can
shape consumers' expectations. According to Ang Chong
Yi From Past toPlate A Historical Journey Through
Iconic Dishes, gastronomic traditions and scientific
principles all play a role in the formation of flavour
harmony, which is a delicate interplay.
SOURCE CREDIT:
https://angchongyi.blogspot.com/2023/11/ang-chong-
yi-savouring-symphonies.html

9. THANK YOU FOR WATCHING