Chef Hamaro Cantu bases his cuisine concept on the philosophy of "food engineering." Dedicated to molecular gastronomy, his 'moto' restaurant is more a laboratory than a place for dining (there is actually a full research lab in the lower level!).
The menus are made of edible paper and dining is an interactive experience. Imagine smelling fresh herbs as you eat -- it's due to the corkscrew-handled spoon wrapped with herbs in your hand -- or watching a fish, housed in a polymer cooking box, sizzle on your table.
With such an innovative approach to cuisine, it's no wonder 'moto' also has its own television series, 'Future Food.'
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