ANAORI Kakugama at Colony!
Japanese brand ANAORI, a leader in manufacturing carbon graphite products, has developed a groundbreaking cooking tool that's at the crossroads of tradition and innovation, a groundbreaking product for chefs and foodies alike.
Channelling its technological expertise to carve a brand-new cooking tool from a solid block of carbon graphite, redefining timeless minimalism in a meticulously crafted product, the ANAORI kakugama, made out of carbon graphite, is a multitool that can grill, simmer, poach, fry, steam and braise, even cook rice.
The ANAORI Naturality Tour, which is a way for the ANAORI team to introduce the tool to chefs all around the world to experiment and try, made a stop at Colony restaurant, located on level three at The
Ritz-Carlton, Millenia Singapore and helmed by Executive Chef Massimo Pasquarelli. The team took a chance and using the tool, created three dishes using three very different cooking techniques, baking, grillng and braising: the ANAORI Carbon Puff Walnut Bread (accompanied by Ligurian Extra Virgin Olive Oil and Aged Balsamic Reduction), Black Vinegar Veal Ossobuco, braised in the ANAORI Kagugama Carbon Pot, and ANAORI Kagugama Warm Chocolate Fondant (accompanied by Organic Egg Mascarpone, Espresso Granita, and Madagascar Vanilla Ice Cream.)
“It has been very interesting for me to experiment with the ANAORI kakugama in the kitchen. As I have discovered, the ANAORI kakugama brings many benefits to the cooking process. It has great heat retention
ability and hence I have used this to bake the chocolate fondant dessert. The carbon graphite material also accelerates cooking time – the ossobuco takes half the usual time to cook, and the square shape of the
kakugama ensures uniformity of the cooking,” says Chef Pasquarelli, Executive Chef of The Ritz Carlton, Millenia Singapore.
On the ANAORI kakugama’s effect on natural ingredients, Chef Pasquarelli observes: “When food is cooked in the pot, the ingredients do not split and retain their shape. You can literally boil food without using water,
and in doing so, the flavours of the ingredients are retained and not lost to the water.”
Colony’s three dishes expertly created in the ANAORI kakugama by Chef Pasquarelli offer a taste of and an insight into the gastronomic possibilities of cooking with this unique cooking tool designed for the
professional chef as well as passionate home chefs. The special menu will be available at Colony for brunch.
