This article is only for adults who would otherwise continue to smoke or use other nicotine products. This article is sponsored by IQOS.
Chef collaborations are always exciting to witness. Not only is it an
amazing way to discover new flavors and culinary talent, it’s also a great avenue for the chefs we already know and love to showcase creativity beyond their usual menus.
And while we love restaurant pop-ups and takeovers, a new thing we’ve
begun to enjoy is seeing chefs work with brands beyond the food scene.
These exclusive dinners are often insightful, giving us a better glimpse into
the creative process and the talent the chef holds.
That’s exactly what we witnessed at Josh Boutwood’s collaboration with
IQOS. The exclusive, one-night-only dinner was held at Helm, featuring a
specially curated six-course menu.
Inspired by IQOS’ vision, this was a “unique opportunity to unite [their]
shared passion, pleasure, and progress,” Boutwood’s culinary take on
staying curious proved to be a delectable showcase of his creativity.
Legal age guests were given the option to enjoy the dishes with wine or a
selection of mocktails, all of which complemented and added to the
relaxed, pleasurable vibe of the evening.
The dinner opened with a colorful plate of tuna served with pearls plus
ginger gel and a veil of ube and lime, each bite of the soy and miso
marinated tuna delivered a balance of mild salinity and delicate sweetness.
This was followed by what would otherwise have been a classic
chawanmushi: a savory egg custard with sweet shrimp. The custard was
topped with blue ternate juice, making the dish a little deceptive. The
playfulness comes in through tiny droppers filled with hibiscus vinegar. The legal age attendees were instructed to add a precise three drops of the
vinegar to the chawanmushi, and then to swirl it around. This mock
chemistry experiment (complemented by the petri dish-like cup in which the chawanmushi was in!) sees the dish turn from blue to purple.
And it wasn’t just through the dishes that Chef Boutwood was able to
display his fun character; throughout the night, he would talk about each
dish and its inspirations. While on the menu card, the third course was
listed simply as “Bread,” Boutwood took to the mic to explain the butter
spread prepared.
Featuring a slice of sourdough and laminated brioche made by
Sebastian—who Boutwood explains is the 2,900-day-old starter in charge of making around 300 loaves of bread for all of his restaurants—the bread
course highlights a selection of five butters, presented in three plates.
The first is akin in presentation to bone marrow, with a white ring of
cultured butter around a nutty, burnt butter (best paired with the
sourdough!). The second plate bears two quenelles, one infused with
seaweed, and the other of black truffle. The last is the riskiest, despite it
being an enticingly disarming pink hue, as it’s made of rendered pork fat
infused with beetroot.
The most mindblowing and explosive of Boutwood’s dishes come in the fish
course and the meat course.
The last dish is a steamed halibut with cereliac puree that is light, herby,
and slightly saline, but with well-rounded flavors that make it quite
addicting. (In fact, it was so enjoyable I wiped this dish clean. I might as
well have inhaled it.)
The wagyu course follows, with slices of medium rare A5 wagyu from
Miyagi Prefecture, doused in beef jus, and paired with fermented vegetable
paste and cauliflower paste. On the side is a bright blue bead of attika
gel—a light vinegar gel that cuts through the fat and helps bring out the
flavors of the wagyu even more. Each slice of wagyu, with a touch of each
paste and gel, is packed with richness and umami that just melts in your
mouth. It’s the highlight of our table for sure, with each guest’s first bite
resulting in a medley of delightful exclamations of “wow”s and “oh my
god”s.
After such delectable and explosive mains, the dinner is rounded out by a
sweet dish. Tartness and sweetness mix and dance in each spoonful of
caramelized cream, with mint crisp adding texture for more playfulness in
the final dish. The rich meal is also concluded with a cup of black coffee.
This display of culinary creativity is IQOS and Boutwood’s invitation for
legal age guests to stay curious, being open to the pleasures of the
unexpected.
From stepping into Helm to trying each dish, it is an invitation to further tap into one’s curiosity, pushing the limits of what is known and unknown.
No matter where you are on your smoke-free journey, IQOS provides the
support you need. Learn more at IQOS.com and follow them on Facebook
(@ph.iqos) and Instagram (@iqos.phl).
This product is not risk-free and provides nicotine, which is addictive, only
for use by adults who would otherwise continue to smoke or use other
nicotine products.
GOVERNMENT WARNING: This product is harmful and contains nicotine,
which is a highly addictive substance. It is for use only by adults and is not
recommended for use by non-smokers.