E'spuma Lab | Beef Rendang with Potato Foam


June 2014
Espuma Lab raises the red flag for me as gimmicky when I first saw it at POMO. However, I decided to try out the food one day and it was a pleasant surprise. The food at the E'spuma Lab was devised by Chef Teo Yeow Siang, the executive chef from Lavish Dine Catering who has won several awards and once worked at the kitchens of Conrad Centennial and Aurum, one of Singapore's earliest venture into molecular gastronomy under Chef Edward Voon.

As its name suggests, E'spuma Lab makes liberal use of the Spanish-inspired espuma, otherwise known as foam dating back to the 1990s when Ferran Adria introduced it to the culinary world. Along with the novel technique is sous vide cooking which is also used at E'spuma Lab to prepare their food.


One such application is its E’spuma potato foam it uses in its Beef Rendang (6.80 SGD). The potato foam is light, airy and delicate which serves as a contrast to the rich and very tender beef rendang which you can enjoy with a warm baguette.


Sets go for 8.80 SGD which is a steal as it includes a choice of drink as well as a small bowl of soup and Fried durian (or Calamari). Both the Cream of Mushroom Soup as well as the Calamari I had were rather decent too.

1 Selegie Road, #01-20/21, PoMo
Singapore 188306

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