"0"^^ . "2012-01-30T00:00:00"^^ . . "8"^^ . "0"^^ . . "1"^^ . . "I never thought i would be so disappointed at a restaurant... My background in food chemistry got me highly intrigued with the concept of Fibo. Myself and a good friend of mine loves to experiment with molecular cuisine as it truly showcase the wonder of chemistry and interaction of food! however, Fibo unfortunately gives it a bad reputation with its very bad execution and poor knowledge of functional ingredient. He puts xanthan gum in his drink! and at a scary level too! Working in the food industry, we work with 0.01% at a time! His limoncello drink was so gooey. And with the coupons, we literally tried every single item on their menu. most of the descriptions were mysterious and had very exotic ingredients that were not necessarily compatible with the star of the dish. A lot of times, what was described in the menu was not done on the dish. Example: marmirolle souffl\u00E9 with kumquats, the cheese was not souffl\u00E9ed in any way and we asked the chef about it, he told us that he failed to do the technique of Francois chartier... but he did served it anyway without changing its name. I went at the opening of the restaurant 1 year ago and i search one year later for any improvement of them and... still very bad reviews... too bad, the concept could have been awesome."^^ .