• Julia Thiel
  • Deep-fried balut with micro-arugula salad and aioli

In Key Ingredient Wave’s Kristine Subido cracks open and deep-fries the infamous Filipino drinking food balut, fertilized duck eggs. “I’m not a big fan,” she says, though she remembers liking them when she was growing up in the Philippines. After struggling to get down a bite of her finished dish (pictured) she managed to say “Good,” then “Can I have my water, please?” Next up is Ariel Bagadiong of Aja, working with haggis, the likewise infamous Scottish sausage made from sheep’s liver, heart, and lungs. “It’s an acquired taste,” says Subido.