Agar agar in my dessert

I recently had dinner at an Asian fusion restaurant in the Research Triangle Park area called "An." My guests and I enjoyed a special tasting menu of their most popular dishes paired with a different cold sake. To my surprise, memories of Fanny Angelina Hesse came to mind when I read the menu and glanced at the description of my dessert. It was called "The Paradise." Here is a description: coconut ice cream served in a young coconut, topped with candied corn, tropical fruit, and Agar Agar. I had spent the day discussing rapid micro methods and how the industry must move away from 19th Century agar-based methods and embrace 21st Century technologies. I just never imagined I would be eating my own words!