Blend of Molecular Gastronomy and Artistic Food – White Plate By Chef Jason, MG Road, Bangalore

May 27, 2017 Naveen Suresh

Like an artist who carves beautiful sculpture, a Cordon Bleu chef Jason, combined his intelligence and ingredients to curate a masterpiece menu at “White Plate” MG Road.The restaurant being less than a month old have an appealing look. One can witness a lot of greenery here as the portico is surrounded with vertical garden. Though, their focus is on food, the interiors have not taken a back seat, the elegant furniture, wide bar counter, and open kitchen plays a fair role in enhancing the restaurant’s beauty.

We visited the place for lunch. Our lunch started with Amuse Bouche, It’s made out of raspberry sorbet jelly, Dill Leaves, Imli and balsamic caviar. It just refreshed all my taste buds to welcome the upcoming dishes.

When we were thinking about the next dish, a long tray arrived on our table with Sterilized transparent sheet. Well, it was Watermelon, Feta Crumble and Pine nuts. The salad was prepared right in front of us by putting balsamic vinegar, carbonated watermelon, basil leaves, and olive oil snow and feta cheese on the sheet. I would say this is the best watermelon feta salad I had till date and have set this as my benchmark.

My friend totally loved his Chilli Chicken Squares and I was told that, it’s one of the most rated dishes.

In Main Course, we had Cajun Spiced Cottage Cheese Steaks and Toasted Nuts Panko Crusted Andaman Reef Cod

Cajun Spiced Cottage Cheese Steaks – Cajun Dusted cottage cheese steaks sandwiched with Asian greens, tomato marmalade, aged balsamic pearls with orange citrus beurre blank foam. The dish actually looks small. However, it’s quite filling. The dish tastes more like a combination of European and Asian, which suits every Indian palate. The cottage cheese steak was super soft and succulent with balanced flavors. Foremost thing is the presentation!

I was totally overwhelmed with the presentation of Toasted Nuts Panko Crusted Andaman Reef Cod. This looks like a colorful garden in one plate! I am eagerly waiting for the vegetarian version of it.

Well, the meal will not complete without a dessert. Here we tried deconstructed Black Forest. The dessert was made in front of us using Chocolate Soil, Brownie, White Chocolate and some of the mandate ingredients. It was way better than the Black Forest at other places.

We got an excellent service from folks at White Plate. Since, Chef Jason involved these folks while curating & tasting trails of the dishes. I would say, White Plate is a synonym of perfect fine restaurant. The waiters over here are sweet & humble and good in suggesting dishes.

Throughout our lunch, Chef Jason walked in to our table multiple times to explain about every dish. The dishes over here look like finely carved sculptures. One must accept that cooking is an art, after seeing Chef Jason’s presentation, perfection and styling of every dish. He has worked across globe under various chefs including Chef Gordon Ramsey. His knowledge on the Indian & World Cuisine is vast, one can certainly make out with a short interaction. Also, he curated the menu to treat the Indian taste buds precisely.

Forgot to mention about Mint Pickle-back Tini, which was Chef’s recommendation. It was made with pineapple and melon juice with vodka topped with basil foam. It tastes more like sweet and tart types.