Photo: Minsu Kim
Today, with fine dining, the best and the most bizarre are often one in the same. Beef Wellington might’ve been an exciting order if you were an Earl on the eve of the Boxer Rebellion, but if you want to be on the cutting edge of culinary thrills today, get ready to slurp on a flower-infused octopus lollipop. Of course, the rise of molecular gastronomy hasn’t just given us a plethora of weird new eats; it’s also about giving diners weird new eating experiences. And where do we look as we try to dream up the ever-stranger eating experiences of the near-future? For Minsu Kim, the answer is obvious: synthetic biology. [VIDEO] Read/watch more.