"You know the texture is very complex and advanced. Its something you wouldnt imagine that chicken feathers will be able to improvise into this kind of dish," said food blogger Cholrapee Asvinvichit, after tucking into "steak" served with gravy, mashed potatoes and a salad. "I really could imagine this (being served) to me in some like, Michelin star (restaurant), or some fine dining experience." Hathairat Rimkeeree, a food sciences professor at Kasesart University, was also pleasantly surprised by the results.
Reuters