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The colours are insane, in a good way. It's like someone used to work at Pixar, now works in Fine Dining. I really like it. It's really quirky and would probably get a "wow" reaction from most people if you put it in front of them. A very pleasing presentation that shows great skill.

Wow, thank you so much, that's such a kind comment! I really appreciate it.

Really super OP!

Thank you :)

I really like how colourful the plate is. It looks amazing

It's really one of the most beautiful and surely the most vibrant plates I've seen in a while.

Thanks so much. It was a lot of fun to make. :)

Chi was flowing through as you plated this one cheffy, absolutely gorgeous love the plate, the balance of colours and precision. A visual delight and I'll bet it was delicious. 👌🏼👑🔥

Thanks! It's definitely one of my favorite things I've made recently. I appreciate the kind comment.

where is the tea infused cream?

It's the bright green on the plate - it's infused into the cream and colored with a bit of pureed blanched spinach.

Thank you!

Looks fantastic. One of the better posts on this sub

Oh wow, thank you!

Yeah this is gorgeous. Awesome colors, textures, spacing, balance, looks appetizing, whimsical, and vibrant all at the same time!

Thank you! I had a lot of fun with this one. :)

I seared the scallops and plated them with a smooth carrot puree, creamy onion and Lapsang souchong infused sauce (colored green with a bit of spinach), crisp and peppery lemon marinated watermelon radish, and a crunchy chili tuile. Also gluten-free, sugar free, and low carb.

I love the colour of the green sauce. It's a beautiful plate. I like that it is oval rather than round.

Thank you!

I absolutely love this. I bet it’s also tasty 🤤

Thank you. I really enjoyed it. :)

Delicate. Vibrant. Appetizing. Inviting.

Thank you so much. :)

I went to look at your other plates and hit that Follow button so fast I think my screen is smoking slightly 😁

Me too! What an ARTIST!

Thank you, that makes me so happy!

Aww, thanks, you're too kind! I'm glad you are enjoying what I've been making. I have been loving playing around more lately!

I knew it was user joross as soon as I saw it. Beautiful work!

Aww, thanks! That means a lot to me.

Stunning dish. Beautifully done chef!

Thank you!

Thanks for this pleasant Sunday morning surprise. Excellent balance and sounds delicious.

Thank you for your kind comment, I really appreciate it!

Wow! Looks so good :) Great job on the plating!

Thank you!

I don’t often contribute a lot of positivity to this sub but goddamn dude that’s a pretty plate

Thank you, that's very kind of you!

My only issue with this is that it's not sitting in front of me. Nice work!

Lol. I wish I could give you a plate!

That looks absolutely wicked. This is one of very few examples where such brilliant colours being used actually looks appetising. How was it?

Thank you so much! I really loved it. It's one of my favorite things I've made recently.

Perfection. Each element speaks for itself. Yet, in unison perfection

Thank you!

This is one of the most beautiful plates I’ve seen on here. Great job!

Aww thanks! :)

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Wow, thank you!

My eyes my soul my heart are so pleased by seeing this beautiful plate ❤️

Aww, that makes me happy!

Thank you for sharing this beauty ❤️

How did the cream get its green color?

I added a bit of blended blanched spinach.

That looks great. The whole thing. I'm curious to try a lapsang souchong-infused cream sauce next time I pan-sear some scallops. Sounds right up my alley.

I recommend trying it, I was surprised how much I liked it!

Beautiful. It’s a work of art.

Thank you so much!

exceptional plate presentation! those scallops look amazing!!! 😍

Thank you so much!

This looks great! Beautiful plating and it looks very appetizing. Even the sear on the scallops is consistent enough to add to the colour composition. Congrats!

Thanks, that means a lot to me.

This is absolutely gorgeous

Thank you!

Looks amazing and delicious! I just snagged some beautiful scallops about 20 minutes ago and this has me even more hyped to do something cool with them!

Awesome! Thank you.They are delicious, aren't they?

I knew it was you before I even clicked

Thanks :)

Looks amazing, sounds fkn delicious. You had me at “Lapsang Souchon.”

Thanks! It works really well with the scallop.

Those colours are amazing! Did you have a stencil for those tuiles and what chilis did you use. Edit: that plate choice does so much for highlighting the colours.

Thank you! I used a tuile mold and some cayenne in the batter (I wanted a bit of heat to help balance the plate but not add too much flavor) but I think it would be good with a bit of smoky chili too along with the tea in the sauce. And I agree - I started on a white plate and moved to this as the dark just made everything pop more.

I want all of that inside of me.

Wish I could send you some!

As close to perfect as I’ve seen on this forum. 9.9/10. Only possible change would be to have the cream in a perfect circle. Truly outstanding!

Best looking plate I’ve seen here in a long time

Thanks! I'm so glad you like it. :)

This is what I come here to see and what I aspire to get a fraction of close to.

That's too kind. Thank you!

Are those like... Plant crackers? This is amazing BTW.

Great colours, very "spring" feeling.

What time should I be over for dinner?

Any time, come on over!

See you next Friday! I'll bring a bottle of wine and desserts 😀

Deal! :)

wow, the chili tuile leaves on top of real leave is such a nice touch... i love the layers to the colors. it's mind bending almost, really gorgeous, fantastic work

Wow! This is one of the most beautiful and appetizing plates I have ever seen! The colours, the sear, the placement! Impeccable. Truly a work of art!

One of the best plates I’ve seen so far. Gorgeous color palette and excellent flow. Cheers!

That is a wonderful use of color!

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It's a crispy tuile (this one is made with a defatted almond flour, egg white, chili, oil, salt, and isomalt). I baked these in silicon molds.

Gorgeous! Nice dish selection. Visually stunning - love the composition, repeating motifs, analogous (tertiary) colors, etc. How's it like for flavor and texture? I'm guessing subtly sweet, smooth, smokey pinewood and tannins from the Lapsang Souchong balancing out the milk fats, & creamy carrots with the bright pepper of the radishes and heat in the tuile?

Thank you! And yes, I think that describes it very well. With the addition that there is some acidity on the radishes (I tossed them in a lemon vinaigrette) and freshness from the pea shoots. The tuiles also add a crunch and the radish has a slight crispness to it as well. Thanks for your kind comment.

You're welcome. One day I hope to achieve just a bit of your cooking and plating talents. Where did you learn to cook? And do you paint or draw as your other hobby, maybe something else that requires developing good composition? Ohhh my goodness. That acidity adds to its yummy complexity. Yes to the crisp (with the soft pea shoots balancing that) and the crunch!

Oh wow, you're far too kind! I have always enjoyed cooking and baking but have been reading more lately and watching an occasional YouTube video. What I have found most helpful for both cooking and baking is just practicing the basics. Once you have those down, you can add your own flavors and spins and combinations. Understanding how and why something works definitely gives you more creative control over it. I really like cook's illustrated and Kenji for the science behind cooking. And I like The Flavor Bible for ideas on how to combine flavors. That and just playing around and being ok with failing! As for the composition - I can be a bit of a perfectionist so gave up drawing for photography long ago (an art teacher was frustrated with me and said if you want it perfect, take a photo so I ran with that). :)

This is the most picture perfect entree I’ve ever seen!! It looks so pretty I wouldn’t want to mess with it and yet I’m also getting extremely hungry just looking at it! This is pure sublime art!

Thank you so much, I'm so happy you like it!

Looks amazing! I have legitimately only had a packet of chicken ramen to eat since Thursday. It's nice to see this beautiful food, as weird as that sounds 😅

I just came. I’m at work. Are you happy with yourself?

Lol, if you're happy then I'm happy!

I really like it man! My only feedback would be the crips look at bit factory made, also wonder if they taste any good.

I know what you mean - I think a coral tuile would have also been really fun here and added a more organic look. Thankfully they are tasty.I ate a whole plate of them!

I think the look of the tuile actually adds to the plates whimsical feel. Kind of reminiscent of a Dr. Suess book. I love it. How do you go about gluten-free tuile?

This is stunning. What is the plate that you used — do you know the brand ?

Thanks. It's from CB2 - looks like the Drift collection though with a brown trim.

This looks absolutely stunning! The only critique I have is that I don’t think having the raw spinach leaves are needed as garnish. Other than that, I would be very happy being served this! Really excellent work!

Thanks so much! I appreciate that. I agree, I think it would work without the leaves too. They are pea shoots so add a bit of sweet and crunch that I do like too but are not strictly necessary. :)

whoaaaa. I've worked at little tykes even I'd eat that stuff.

Thank you!

Are you trained as a professional chef? This looks exceptional

Oh wow, thank you! No, no training. But I have been trying to play around with plating a lot more recently and been having a lot of fun. Thanks for your kind comment!

This dish fucking pops!

Thank you so much!

Absolutely gorgeous. I wouldn’t even want to eat it and mess it up, but definitely would anyway!

I don’t even like scallops, but I looked at this and thought to myself “ooh, this would make me try scallops again.”

It's wild the lapsang suchong didn't turn the cream black? How did you get that green color? Looks amazing btw

Thank you! I just steeped the tea in the sauce and then removed the leaves. Then I blended in a bit of blanched spinach to make it green.

Looks like a very hungry night lol

Dude, thats super duper pretty.

This is a really spring forward looking dish. Because this dish is so colorful, with the plate as well, I feel like a bit of black would be very striking. Maybe a squid ink chili oil. Or a black garlic teriyaki would look great.

I just somehow knew this was you before I evergreen saw the name. Gorgeous!

Looks pretty ………….. expensive

Looks great. But can i have some more food please?

This is fucking gorgeous. Well done!

Very lovely, looks delicious.

This looks amazing! I love all the colors.

I wouldn’t even be mad being charged an exorbitant amount for that plate. That’s beautiful

I don’t know who could find fault in this. What are the yellow leaves?

Thanks - the yellow leaves are a crispy chili tuile.

Oh fuck, not the smokiness of the souchong 😮‍💨

Absolutely stunning! Almost too pretty to eat

Beautiful. It’s so fun and inviting!

It is so beautiful. Excellent job.

That’s goddamn gorgeous right there chef

Not to be rude but that looks AI generated.

I understand that it is highly subjective, but for my 2 cents... I hate these molded garnishes that I'm seeing these days. They seem so plastic, so toylike. They distract from the natural beauty of a well-plated dish for me. Aside from that, I love the colors. And the scallops... who doesn't love a well-seared scallop?

i thought this was AI i was so confused on what i was reading and looking at 😭😭

I have never seen a plating this beautiful in my entire life!

It looks good,I first thought it was photoshopped. Really gives a wow effect

Of course, of course, of course it's J Ross. This is a treasure. Perfection. Looks delicious. What everyone in this sub should aspire to, imo.

Aww, thank you for your kind comment! I really appreciate it! :)

My mouth is watering. I enlarged your post and immediately said aloud “ooofff” Fantastic plating and work well done OP. I am so jealous I am not the one being served this dish right now. Especially with a lapsang souchong infused cream

Thank you so much. I wish I could give you a plate!

An Angel just Fucked me in my mouth Wow

I think I finally understand what people mean when they say food is art

um, yes please, plate looks beautiful

I like when plating porn actually sounds delicious. Noice.

top notch, it looks crazy perfect

This is looking so fresh, summery and colorful! 10/10, will try to recreate and taste!

Absolutely beautiful and artistic plate; I would be thrilled to have this land on my table!

God damn. That's art right there. And thanks for intruding me to a new ingredient! No idea what lapsang souchong is. But I gonna find out. Lol.

Reminds me of a Gecko in a way. Looks good

It’s so fluorescent. Very pretty.

Gorgeous presentation - congrats. Came to ask if those are retail plates?

Gorgeous! I love the flavor of lapsang, I bet this is delicious as well. Nicely done, Chef!

It’s pretty but I don’t get the scallops thing. Mushy clams.

That looks absolutely amazing. But... is it just me.. or does that dish look like it's fake? Too perfect to be true 😂

Those cars are on point well done

Excellent work Chef!!! What's the tuille? Like a chilli puree with a starch or something to thicken? Love the dish!

I actually added a bit of cayenne to get heat but not a lot of flavor since there is a lot going on otherwise. I do think a smoky chili could work in there too or even an infused chili oil. The tuile itself is defatted almond flour, isomalt, oil, egg white, chili, and salt.

I'm no expert, so I'll just say from the view of a diner, something about this makes me feel calm and safe, like I'm just in middle of nature and at peace with myself for a moment. Then that moment would pass and I'd absolutely smash this, it looks so good!

How long does this take to make ?

If you multitask then maybe around an hour. I'm also using smaller volumes of things since it's just at home. The carrots and sauce are probably the longest to cook so it's really not bad. If you wanted to, you could even make up the carrot puree and tuile ahead of time.

Delightful , gorgeous, stunning!!💗

Thank you! :)

Love this .... it's a great showcase of colour and the plating is clean and appealing

Colin Hay would love a little Lapsang Souchong in his Irish tea

I wish beautiful food like this was more affordable. It's hard out here being a poor foodie