3. There are no hard and fast rules to
determine how a dish is to be
plated, but there are standards and
guidelines that have been proven to
work. Balance is the key element to
success in the creation of any dish
and that element applies to many
areas of the plating process as well.

4. One primary consideration when putting together a
dish is nutritional balance. It has long been stated that
a nutritionally balanced plate contains a protein, a
starch, and a vegetable. As nutritional guidelines
change and the understanding of the human body
becomes more refined, dietary recommendations
have become more specific. The old standard of
protein, vegetable, and starch has been broken down
further to emphasize lean cuts of meat, starches that
are high in fiber, and vegetables that are prepared in a
way that does not diminish their nutritive value.

5. Until recently, protein was believed to
be the most important part of a dish and
should therefore be the predominant
component--making up 50 percent of
the overall plate. That belief has shifted,
however, and recommendations today
are that vegetables and whole grains
should predominate with protein coming
in much smaller portions.

6. Consider Taste and Texture
When it comes to plating, texture and taste are each
important to consider. A well balanced dish might feature one
main flavor, but that should be complemented by other flavors
that are intended to accent and enhance. If you are serving a
spicy dish such as curry, for example, it would be good to
balance it out with something that cools the mouth, like yogurt
and perhaps something neutral to balance out the spice, such
as rice. Texture is another component to factor in and a well
thought out dish has more than one texture. The multiple
textures in a dish should play off of and enhance each other.
A smooth, creamy soup accompanied by crispy crackers is a
good example of this.

7. Pretty Plating Pays Off
Visual appeal is another thing to consider. A
good chef envisions how a dish is going to be
plated long before the food actually gets to the
plate. Some chefs go so far as to make a sketch
of a dish when they begin to conceptualize it,
which assists them in determining what is
needed to make a dish visually enticing. How
food is placed on the plate greatly influences
how the dish is received by the diner. A plate of
food should look full and satisfying, but should
never appear overflowing or sloppy.

8. Leaving a little bit of space
between items helps a plate to
look clean and uncluttered. In
addition to the spacing of the
food, the height of various items
on a plate can offer some nice
visual appeal

9. Giant towers of food are overly contrived
and impossible to navigate. Flat, one
dimensional plates are boring and offer
little in the way of appeal. Once again
the concept of balance comes into play
and it might be a good idea to have
certain items on a plate mounded higher
or molded into shapes in order to offer
contrast to other items the a plate.

10. When balance, based on
nutrition; flavor; texture; and
appearance is factored into
the creation of a dish, you are
presenting a plate of food that
is appealing to the diner from
all angles.

12. Food plating is about the
presentation of food to
increase desire and impress
your diners. Learn the basics
of plating, Asian plating
techniques and tips to
provide inspiration for
creating your own.

14. 1.Create a Framework
Start with drawings and
sketches to visualise the
plate. Find inspiration from a
picture or object. Assemble
a ‘practice’ plate to work on
executing your vision.

15. 2. Keep It
Simple
Select one ingredient to focus on
and use space to simplify the
presentation. Clutter distracts
from the main elements of your
dish and might confuse the
diners on what to focus on.

16. 3. Balance the
Dish
Play with colors, shapes and
textures to ensure diners
are not overwhelmed. The
presentation should never
overpower flavor and
function.

17. 4.Get the Right Portion
Size
Ensure there is the right amount of
ingredients and the plate
complements the dish, not too big
or too small. Strike the right
proportion of protein,
carbohydrates and vegetables to
create a nutritionally balanced
meal.

18. 5. Highlight the Key
Ingredient
Ensure the main ingredient
stands out and pay equal
attention to the ‘support’. This
refers to the other elements on
the plate such as garnishes,
sauces and even the plate
itself.

20. The classical plating technique
uses the three basic food
items
of starch, vegetables and
main in a specific
arrangement. A simple guide
to a classical plating is to think
of the plate as the face of a
clock.

21. Main: Between 3 to 9 o’clock
Starch: Between 9 to 11 o’clock
Vegetables: Between 11 to 9 o’clock

23. Communal
Sharing is common in Asian dining. Though
challenging to plate, you can still use aesthetically
pleasing garnishes and interesting bowls or
containers, such as steamboats, dim sum baskets and
even banana leaves, to heighten presentation.

24. Individual
As more Asian restaurants adopt a more modern
style, smaller individual-sized servings are
becoming increasingly common. When plating such
dishes, adopt Western presentation techniques.

25. One-Dish Meals
Local favorites such as Nasi Lemak are complete
meals. The starch is usually plated in the centre,
topped with protein and vegetables placed around
the sides. For such one-dish meals, balance the
color and texture of these dishes.

27. Molded Ingredients
Cleverly cut or sculpted
ingredients can enhance the
visual appeal of dishes. Slice
fillets of meat at a bias to show
doneness and quality. Sculpted
food also provides height and
structure and keeps the plate
neat and clean.

28. Sauces
Create accents in the form of dots
on the side of the plate or as a
character on one side of the
plate. When applying a sauce,
lightly pour or drizzle it on the
plate either over the dish or
underneath.

29. Garnishes
Garnishes serves as an accent to
perk up or highlight the color of
the main dish. It’s meant to
enhance and match the flavors of
the dish, not overpower it. Here
are some simple guidelines to
applying garnishes: