Saturday, April 18, 2015

Smoking allowed

A tableside dessert at Buddakan has people steaming.

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.
About this blog
Michael Klein, the editor/producer of, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

Michael Klein
Latest Videos:
Also on
Stay Connected