Molecular cuisine comes to Tokyo

Molecular cuisine combines physics, chemistry and gastronomy, and was made popular in the early 1990s by the Spanish chef Ferran Adrià. While many parts of the world are no stranger to test tubes and petri dishes, this type of cooking has  been a long time in coming to Tokyo. But the wait is finally over: Mandarin Oriental‘s new Tapas Molecular Bar in the Oriental Lounge serves up 25 bite-sized creations over a 2-hour period for ¥8,000 (approx. $70), courtesy of chef Jeff Ramsey. If this is something you  are interested  to try, make sure you book well in advance as there’s only six seats and two sittings a night (6pm and 8.30pm).