Serves 4


Sakura chicken

4pc chicken breast, boneless

2 stalks of lemongrass, white part only, finely chopped

2tsp curry powder

20g basil leaf

Basil Emulsion

40gbasil leaf

1tsp Dijon mustard

2 egg yolks

100ml canola oil


1pc Japanese cucumber


Curry Hollandaise

6 egg yolks

20 ml vinegar

200g melted butter

1 whole lemon, juice extracted

1tsp curry powder

2g salt

Ginger flower rice

100g sushi rice

50g sugar

50ml vinegar

2 tbsp sesame seed


Sakura chicken

Clean chicken and cut in half, butterfly style. Place lemongrass, curry powder and basil leaf inside chicken, close. Place chicken in vacuum bag and vacuum at 0 (zero) atmosphere. Cook at 62C for 40 minutes in immersion circulator. Open bag, season with flaky salt and cut in 1⁄2lengthwise.

Basil Emulsion

Blanch basil for 20 seconds. Cool in iced water. Place basil in blender with oil and blend for 10 seconds. Strain the basil oil. Combine egg yolk and mustard and mix well. Slowly incorporate the basil oil while whisking. Set aside ready for use.


Using a melon baller, extract small balls of cucumber. Melt butter in a pan, add cucumber and cook for 1 minute. Season to taste.

Curry Hollandaise

In a bain marie, whisk egg yolk and vinegar until it forms hard peaks. Combine butter and curry powder and then slowly incorporate butter in egg yolk. Season to taste, add lemon juice. Strain into an espuma bottle and charge with twoCO2 cartridges.

Ginger flower rice

Bring sugar and vinegar to boil. Set aside. Wash sushi rice and steam until cooked. Transfer into a non-metallic container and add vinegar to taste. Fan until cold.Once cold, shape into small balls and top with sesame seed.