At the party that I attended at Krabi, (in Thailand),the highlight of the evening was the dessert on a cold plate. Now this was the first time I was to witness the art with food on the table, a kind of Rangoli with different kinds of dessert plated on the table to be scooped off directly with a spoon.
The chef and his assistants started decorating the cold-plated table with desserts of different shapes and sizes making spectacular designs that didn’t bleed but remained fixed to that spot forming the most spectacular design on the table.
From a distance we could only see the black plate, but there has to be some kind of grid pattern on the plate for them to do so symmetrically.
Later, I learnt that the sauces are actually a gel of different agar concentrations that has been set into solids and then blended to form viscous fluid to form the required shapes.
This dessert is never boring because everybody takes the spoonful with different combination and every bite has a different experience.