Have you seen Fancyfastfood.com? The concept is simple. Take your favorite junk food and turn it into haute cuisine. Twinkies. Oreos. Hot dogs - whatever.

Inspired, we enlisted a top chef here in Hong Kong to turn a few junk food favorites into fine dining dishes.

The result? Caviar made of Coca Cola and, wait for it, nachos for dessert.

At the Mandarin Oriental, Executive Chef Uwe Opocensky doubles as a food scientist, transforming humble nibbles into haute gastronomy.

First up? Cotton candy.

Uwe turns a ball of cotton candy into a powder puff to dip into a compact powder made of freeze-dried oranges and raspberries. It’s accompanied by a tube of chocolate lipstick.

Voila, a childhood favorite tailor-made for a preening female snacker like me.

Next up, a classic transformed into caviar.

Uwe explains the concept: “Basically, when we eat caviar normally, it bursts. Coca-Cola also sparkles, so I incorporate both of that into Coca-Cola caviar.”

The Coca-Cola is distilled in an evaporator for several days and then syringed into seaweed water to form the gelled balls - creating that caviar look.

I place a spoonful in my mouth and they break up with a refreshing, effervescent burst. Yep, it’s Coke. But delivered in an entirely new way.

And for the grand finale? Nachos.

Uwe, a self-proclaimed geek, recreates the cheese by grating mango sorbet into liquid nitrogen. It hardens, taking on the appearance of cheddar.

Tortilla chips are caramelized with a cheesecake and sour cream mixture, kiwi fruit is pureed to look like guacamole and crunchy chocolate bits take the place of ground beef.

It’s a bit disorienting to eat a plate of nachos that are more chocolaty than cheesy. But my compliments to the chef.

The ultimate geek food has been given the ultimate geek treatment.

HONG KONG, China — We have all had our share of fake food - Twinkies, Tang, Jell-O. But what about a totally man-made appetizer devised by one of the world's top chefs? It is a first. And I tasted it here in Hong Kong.

The Note à Note has notes of lemon drops, toffee and green apple, according to CNN's Kristie Lu Stout.

It is called "Note à Note," and has been billed in the press as "the world's first entirely synthetic gourmet dish."

It is the latest creation of Pierre Gagnaire, the world-famous French chef with three Michelin stars. He created it with chemist Hervé. This who is the founder of "molecular gastronomy" - a scientific approach to cuisine that exploits the physical and chemical reactions of cooking.

Both chef and chemist fervently stress that the dish is not synthetic, but rather built "compound by compound."

But still, take a look at the recipe: Melt 100g of glucose and 20g of tartaric acid in 20cl of water. Add 2g of polyphenol. Boil and add sodium chloride and piperine. Bind the sauce with amylose. Take off the heat and stir in 50g of triacylglycerol, according to a recipe published by The Times.

Already, I have been receiving a slew of Twitter responses to my "faux cuisine" experience (which can be found at http://twitter.com/klustout). Surprisingly, most of the reaction has been negative with questions about the safety or integrity of the food.

I have been assured that the dish is 100% safe and made of compounds that can be sourced from natural products.

So, cut to the chase - what did it taste like? It had notes of lemon drops, toffee and green apple - all served up ice-cold in crunchy bits and jelly balls. I liked it, and can see how it could be used as a way to "open the palate" with a variety of dishes.

"Note à Note" is being served all month at the Mandarin Oriental's Pierre restaurant. Be sure to pay a pretty penny, though - it is "haute gastronomie" after all.