KUALA LUMPUR, June 13 -- Every night, 10 diners sit at a long table for a 20-course dinner at Ultraviolet in Shanghai where food is paired with a multi-dimensional experience orchestrated by French chef Paul Pairet using images, sounds, and scents.

Pairet explains, "What makes Ultraviolet is the control as it opens up a lot of doors in terms of creativity.

"Because time and food are controlled, we can control the atmosphere and every dish with scenarios that enhance it," he adds.

He calls it "psycho taste," as described in his talk at The World's 50 Best in 2018.

"Psycho taste is everything beyond the taste. It's the taste of the taste. If you can anticipate the taste, you can play on the mind to trigger the way you will eventually pe...