Asia is home to some of the world’s oldest civilisations, and its diverse cultures have long told tales of tradition that are cherished and passed down through generations. Culinary traditions, in particular, continue to be shared and taught, connecting families and communities with each other, and their past, through good food. Today, the guardianship of these traditions is a challenge underscored by the relentless march of modernity, particularly in Asia’s frenetic restaurant scene. But herein lies the culinary paradox—can the forward-thinking spirit of innovation be the champion of tradition? We asked five chefs in Asia, each with their own distinctive cuisine to share, how they do just that.
“My cuisine is where old meets new,” explains executive Chinese chef Jayson Tang of Man Ho Chinese Restaurant in Hong Kong. “I interpret traditional Cantonese fare while focusing on how to present classic flavours for modern diners.” Raised within the bustling atmosphere of a dai pai dong, a characteristically Hong Kong open-air street food venue, his introduction to the city’s culinary heritage started early. “This local dining culture is deeply rooted in my heart,” says Tang, who feels he has a duty to preserve the cuisine’s history and traditions. “We hope to keep these recipes going so that future generations have the chance to appreciate our culinary heritage.”
この記事は Tatler Malaysia の August 2023 版に掲載されています。
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この記事は Tatler Malaysia の August 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
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