Smoking allowed

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.
 

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