A guest’s first impression of a dish important. The plating itself can leave a good, enduring impression on guests even before they start eating.
Along with catering equipment from Singapore food plating is a key component that determines a restaurant’s Michelin rating. Therefore, to understand the essentials of Michelin-standard plating, a good way would be to look at the food-plating techniques employed by celebrity chefs across the world. You don’t need to be an experienced chef to transform your dinner into a wonderful presentation. Here are insider secrets from top chefs you won’t find in any directory in Singapore to help you conjure dazzling works of culinary art.
Serve up odd numbers
An interesting way of making your meals look extra special is to always serve items in odd numbers. While it may seem strange, it’s a trick that works wonders on the eyes. Items in even numbers can sometimes appear ordinary on a plate. When serving anything, opt for three or five rather than two or four items on the plate. Unless you’re plating a symmetrical dish, a plate with an odd number of items looks better than its counterpart with an even number of items.
Please all the senses
Michelin-standard plating isn’t just about appealing to the eyes. In fact, it focuses on pleasing all the senses including our sense of touch, smell, and mouth-feel. In other words, your food presentation ought to appeal to all these senses. Most people are fond of adding red pepper to their dishes for a pop of red. This begs the question: does it complement the taste of the meal? Consider the balance and quality of each ingredient and how it affects the composition of the main dish. Whatever the ingredients, they should complement the sight, taste, and smell of the dish.
A white backdrop
If you want the colours of your food to pop out, consider serving the meal on a pristine white plate. While it may simple, this is a technique that works wonders on the eye. The white backdrop creates a unique contrast, which draws all attention to your dish’s textures and colours. As a result, the food stands out and is more capable of exciting anticipating diners.
Unique plate ware
Think outside the box and change your serving style! For instance, you could make use of a slate board from restaurant equipment suppliers in Singapore to serve tomato crostini, roasted quail and bruschetta, among other dishes, to your guests. Diners will appreciate when eating from non-traditional vessels, not to mention the photo-worthy aesthetics!
Small portions
How you plate your food will depend on the occasion. For example, plating for a Christmas meal is different from how you’d plate for a birthday party. The rule of thumb, however, would be to leave most of the plate unoccupied and keep the food items small to avoid a messy-looking plate. For instance, you can put the protein on the plate and use a side bowl to place the vegetables. Your focal point will automatically be the protein. Remember, simplicity is key.
Movement
To achieve dynamic movement, plate your food based on the natural shape of food items. For example, use the prodding of an egg yolk or the bend of green beans to create movement. A smear of your sauce or potato mash can add a much-needed dash of flair to your dish.
Contrasting colours
Colour is an important factor when plating your food. Apart from taste, people eat food visually as well, so a vibrant dish will be a more appealing dish. The idea is to create a good balance of colours when plating your dish. This employs the use of contrasting colours, which makes the plated dish livelier.
Height
Adding height to your main dish gives the plate a more varied and appealing look. To do this, consider stacking or layering ingredients over one another.