The world is on your plate
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September 13, 2021Cooking is entrenched in culture, accentuated by technique, and inherently, a study of science. Traditional dishes are the summation of the experience of previous generations, where new creations can be emerged. With creative fusion cuisine becoming commonplace, traditional dishes are increasingly brought forward for their unique style. How can traditional cuisine be adapted to the modern trend, and can the creative mind actually think out of the old box? This 18 October, TastyTrip Gastronomic Forum 2021 invites a panel of distinguished guests to share their insights on the relationship between tradition and innovation for wider implications to inspire. The opening session of the forum "Tradition and Innovation in Chinese Cuisine" will be joined by Deng Huadong, founder and head chef of Nanxing Garden; Ding Yong, director of production at Xin RongJi, a Michelin three-starred restaurant in Beijing; and Xu Jingye, head chef of102 House, winner of the Essence of Asia by Asia's 50 Best Restaurants 2021. Based on their years of experience in three respective cuisines, they will ignite in-depth discussion about where to go between tradition and innovation for Chinese cooking. The opening session of the forum "Tradition and Innovation in Chinese Cuisine" will be joined by Deng Huadong, founder and head chef of Nanxing Garden; Ding Yong, director of production at Xin RongJi, a Michelin three-starred restaurant in Beijing; and Xu Jingye, head chef of102 House, winner of the Essence of Asia by Asia's 50 Best Restaurants 2021. Based on their years of experience in three respective cuisines, they will ignite in-depth discussion about where to go between tradition and innovation for Chinese cooking. Chef Deng Huadong began his culinary career in 1977 by working with the Chengdu Catering Company, and later sought tutorage under the renowned head chef Chen Tingxin, whose former mentor was Kong Daosheng, the first generation disciple of Master Lan Guangjian of a highly rated, ground-breaking Sichuan restaurant – Sichuan... -
September 7, 2021Nicknamed as “Mr Shanghai”, the handsome chef Zhu Jun started his own restaurant The Hut six years ago, which has now become a proven representative for new Huaiyang cuisine. -
August 31, 2021The truth is, I do not want to see Chinese fine dining restaurants offer all-the-same mediocre dishes.
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September 7, 2021Nicknamed as “Mr Shanghai”, the handsome chef Zhu Jun started his own restaurant The Hut six years ago, which has now become a proven representative for new Huaiyang cuisine.
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August 31, 2021The truth is, I do not want to see Chinese fine dining restaurants offer all-the-same mediocre dishes.
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August 11, 2021This time visiting Yunnan has made me realise that it is a veritable world-class treasure box. -
September 22, 2020“2019 TastyTrip Gastronomic Forum” is held on 29th, October by TastyTrip. The forum invites many famous chefs in Aisa, gourmets and restaurant operators to inspire and share their experiences, discussing how to “Think Globally, Eat Locally”. -
May 18, 2021‘Borderless’ is a confusing expression in that it makes you wonder what the restaurant’s real strengths are. -
May 10, 20212021亚洲50酒吧公布 大中华区共17家入选；美三星Eleven Madison Park转型素食餐厅 -
March 30, 2021Takeda's dishes convey a high level of complexity, yet each ingredient compliments each other, decking out a scrumptious array of flavours. Designed with a smooth consistency and creative twists, most dishes on the menu deserve all the WOWs and possibly more. -
January 20, 2021DeAille and Simon‘s dishes are highly complex in the variety of ingredients and the way they handle them, not loved by all but something falls within Michelin criteria. -
January 5, 2021"We don't necessarily use the fish from our hometown, because we’ve always laid our eyes on better options. Together with Chaoshan techniques in cooking, we strive to present a perfect whole," said Du Jianqing.
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