In Conversation with Chef Jason of White Plate by Chef Jason 

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For me, a white plate represents endless opportunities to create, innovate and captivate the senses with gastronomical delights. It comes as no surprise then, that I have chosen to unveil my first restaurant in Goa recently and name it after my muse, White Plate.

The restaurant redefines molecular fine-dining by serving delectable, interesting and unique styled creations that have no borders which is unheard and unseen in the state or country . Food consists of versatile ingredients that allow one to implore it and exploit it to unimaginable lengths. We at ‘White Plate by Chef Jason’ stretch that barrier by redefining food. In fact, ‘Redefining a molecular fine dining experience’ is our tagline, our mantra. 

We are planning on launching ‘White Plate by Chef Jason’ at another location in India this year. Once established pan-India, we would like to replicate this venture in Dubai and back home in London.

What is so unique about your brand?

The logo sets the palette for the brand’s aesthetics. The white plate represents a blank canvas, the starting point for an artist. White also denotes purity, innocence and the black bold lines represent the dark and mysterious eccentricities of the artist that bring about fine art. The experience at the table mirrors life itself, in a union of the white and the black. Our restaurant in Candolim oozes elegance with leather chairs, pristine marble tables, with crystal chandeliers accentuating the white of the decor. Interspersed with black and amber, the space complements the culinary theatrics. ‘White Plate by Chef Jason’ is spread over two floors. The first level houses the dining area with an open kitchen.

The exquisitely crafted menu is for the discerning palate, elaborately prepared and aesthetically presented with fanfare befitting haute cuisine.

Chef Jason’s infusions are a play on contrasting flavours, balanced to perfection. Whether it’s an amuse-bouche (a palate cleanser) which includes delicate spheres of raspberry jelly and tender coconut adorned with caviar pearls infused with balsamic and tamarind flavours dissolve on the tongue.

The hors d’oeuvres are global classics intensified with elements like amsol(kokum) foam, yuzu caviar and toasted sesame snow. The watermelon, feta crumble and pine nut salad is re-constructed on the table. One of Chef Jason’s signature soups, the plum tomato extract is created over eight hours. Dishes like Chef Jason’s favourite, jalapeno motichursalmon compound and the Australian braised pork and caramelised apple tempura, reveals how the menu pushes all ideas of classic flavour profiling firmly out of the door. The dessert section is as radical with options like a Walk in the Forest, a riveting take on a classic Black Forest cake, re-constructed at the table, or a whiskey sour crème brulé. Chef Jason’s expertise, panache and in-depth understanding of ingredients, flavour combinations and techniques is unparalleled, so is his unique brand of theatrics.

Each course is perfectly timed to flow seamlessly as if choreographed and when each plate goes on the table the chef explains his creation. The kitchen is open for patrons to observe the chefs in action. The experience is immersive and one of a kind, engaging all five senses. 

About Spokesperson

Chef Jason DeSouza, a restaurateur, an entrepreneur and flavour savant extraordinaire.

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