Zuma works with sliced scallops, toro tartare, poached crayfish with ponzu, and salmon roe arranged in a circle inspired by Laurent Grasso's neon Eclipse.

Source: (from left) Edouard Malingue Gallery via Bloomberg; Zuma via Bloomberg

Zuma works with sliced scallops, toro tartare, poached crayfish with ponzu, and salmon roe arranged in a circle inspired by Laurent Grasso's neon Eclipse.

Source: (from left) Edouard Malingue Gallery via Bloomberg; Zuma via Bloomberg

Ten Surreal Plates of Food Inspired by Landmark Artworks, at Art Basel Hong Kong

To take advantage of the hungry art collectors pouring into Hong Kong for the city's Art Basel fair, 10 local restaurants have selected 10 different artworks to serve as inspiration for art-themed dishes. The resulting plates of food range from literal reproductions to vastly deconstructed interpretations using the plate as palette. Here are the 10 original works and the dishes they've inspired, which will be on the menus from March 12 to March 31.
Alex Prager | Sevva
Alex Prager | Sevva
The mixologist at Sevva created a chocolate martini with floating slivers that evoke passenger casualties in Alex Prager's 2010 photograph Pacific Ocean. The original image is also lasered onto a piece of white chocolate.
Source: (from left) Lehmann Maupin Gallery via Bloomberg; Sevva via Bloomberg
Chagall | Otto e Mezzo Bombana
Chagall | Otto e Mezzo Bombana
Michelin three-starred Otto e Mezzo Bombana uses king crab and caviar to evoke Chagall's dreamlike floral bouquet canvas.
Source: (from left) Opera Gallery via Bloomberg; Otto e Mezzo Bombana via Bloomberg
Zeng Fanzhi  |  CIAK
Zeng Fanzhi | CIAK
CIAK's baked calamari bears an uncanny resemblance to the portrait in this Zeng Fanzhi work.
Source: Zeng Fanzhi: from a private collection collection courtesy of CdD PR and CIAK
Simon Birch | Armani Aqua
Armani Aqua's prawn and squid dish evokes the palette of Simon Birch's painting.
Source: Ben Brown Fine Arts via Bloomberg; Armani Aqua via Bloomberg
Simon Birch  |  Armani Aqua
Monet  |  Amber
Monet | Amber
The sayori fish dish at the two-Michelin-starred Amber is culinary director Richard Ekkebus's highly deconstructed version of this Claude Monet scene.
Source: Christie's and Amber via Bloomberg
Stella Zhang  |  Cafe Landmark
Stella Zhang | Cafe Landmark
Steamed Chilean sea bass, black truffle, and Idaho mashed potatos are Cafe Landmark's very literal interpretation of Stella Zhang's monochrome mixed media.
Source: Galerie du Monde via Bloomberg; Cafe Landmark via Bloomberg
Zhu Jinshu  |  The Square
Zhu Jinshu | The Square
The Square takes the hollow cylinder of Zhu Jinshu's boat installation and recreates it with braised bamboo pith stuffed with fungi.
Source: Pearl Lam Galleries via Bloomberg and The Square via Bloomberg
Zao Wou-ki | L'Atelier de Joel Robuchon
L'Atelier de Joel Robuchon combines French sea bass, seasonal black truffle, celery mousse line, and Malabar pepper sauce to recreate Zao Wou-ki's dark abstract work.
Source: de Sarthe Gallery, ©Zao Wou-Ki-ProLiterris, Zurich via Bloomberg; Robuchon via Bloomberg
Zao Wou-ki  |  L'Atelier de Joel Robuchon
Xu Longsen  |  China Tang
Xu Longsen | China Tang
China Tang's Tai Chi Fried Rice dish is based on the yin and yang embodied in Xu Longsen's ink landscape.
Source: Hanart Gallery via Bloomberg; China Tang via Bloomberg
Laurent Grasso  |  Zuma
Laurent Grasso | Zuma
Zuma works with sliced scallops, toro tartare, poached crayfish with ponzu, and salmon roe and then arranges them all in a circle inspired by Laurent Grasso's neon Eclipse.
Source: Edouard Malingue Gallery via Bloomberg; Zuma via Bloomberg