What if our food was still alive when served on our plate? Minsu Kim, a graduate from the Royal College Of Art, created a wonderful series of dishes consisting of hypernatural living organisms that wiggle on your plate, play with your cutlery and evoke whole new taste sensations in your mouth.
The dishes walk the fine line between luster and disgust and find its lineage in haute cuisine and molecular gastronomy. Extreme-connoisseurs only!
Do you want to know more about the future of meat? We are writing a speculative cookbook of in-vitro meat dishes, join us on www.bistro-invitro.com.