Homemade Tonic Water
70°C
SR
Steve Rodia
120 min
Chicken Adobo
67°C
Tiffany Chan
120 min
Chirashi To Go
60°C
Monica Lo
30 min
The perfect shrimp
60°C
Monica Lo
10 min
Poached quail eggs
64°C
Monica Lo
30 min
Ghee poached sea urchin
44°C
Monica Lo
15 min
Lamb 'Seele' with grilled pepper and zucchini and garlic cremé fresh
55°C
Mirko Maurice
20 min
Best Bodensee Burger with parma ham, parmesan and rocket salad
55°C
Mirko Maurice
60 min
Shrimp Scampi with Spaghetti Squash
57°C
Tiffany Chan
20 min
Sea Bass with topinambur purée, fennel and oranges
50°C
A
Alex
40 min
Pork belly, molasses, garlic, herbs
77°C
Max Boonthanakit
1020 min
Pork Belly Italian Sausage Porkchetta
70°C
bonerep
1080 min
Sous Vide Bone Marrow
68°C
bonerep
60 min
Japanese Egg Salad Sandwich
72°C
Tiffany Chan
60 min
Hard whites with runny yolk egg
85°C
Lisa Q. Fetterman
6 min
Rumpsteak with Gin-Balsamic-Soy-Sauce
57°C
Mirko Maurice
60 min
Strawberry-Yuzu Curd
75°C
Mei Lin
60 min
Duck Confit
69°C
Nomiku
360 min
Oxtail glazed in onion caramel
79°C
Max Boonthanakit
1380 min
Char Siu Pork Tenderloin
57°C
Mei Lin
120 min
Crab-Fat Caramel Wings and Mochi Waffles
64°C
Nomiku
120 min
Vietnamese Garlic Noodles with a Sous Vide Egg
64°C
Nomiku
60 min
Oil Infusions
55°C
Nomiku
120 min
Sichuan Goat
57°C
Nomiku
1440 min
Hainanese Chicken Rice
64°C
Nomiku
120 min
Duck Breast with Fig and Balsamic Reduction
54°C
Nomiku
120 min
Rosemary Citrus Pork Tenderloin
60°C
Abe Fetterman
180 min
Crispy Chicken with Egg on Rice
64°C
Abe Fetterman
120 min
Beef Heart Tart
79°C
Nomiku
1440 min
French Toast Bread Pudding
77°C
Nomiku
120 min