A tableside dessert at Buddakan has people steaming.
Buddakan executive chef Mark Hellyar is quite the kitchen scientist.
He recently started dunking his homemade green-tea cookies in liquid nitrogen. After giving a little bath, he scoops them out and feeds them to patrons. When they hit the warmth of the mouth, steam erupts from every orifice.
Guests at the recent Feastival fund-raiser got a taste of the smokin’ dessert, which he offers tableside at the restaurant.