New Delhi, Feb. 28 -- It is called Space Bread. Feather light, thin and crisp like a golgappa and topped with Royal Belgian caviar. It looks crunchy but melts into nothingness on the tongue. This "bread" is made using a drop of aged soy sauce that's been aerated and then freeze-dried.

The Space Bread is one of my many courses at a stunning tasting of food at chef Rasmus Munk's Alchemist, a two-Michelin-Star restaurant in Copenhagen. It's not the only memorable dish on my 25-course tasting menu. Over the course of four hours, Munk and his team bring out dishes that aren't just delicious, but come with a message. The freeze-dried Nettle butterfly to indicate a potential protein source; the real-looking plastic in Plastic Fantastic, to talk...