Cooking 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 Palace. With over 40 years’ experience practising as a professional chef, chef Deng has believed in what lies in the core of traditional Sichuan cuisine – the variety of flavours, despite shifting trends in the marketplace these days.
In 2014, Deng established Nanxing Garden, a name reflective of its ambition to revive the old and usher in the new. The restaurant aims to recreate traditional Chengdu Nan Tangcuisine beautifully blended with classic dishes as well as seasonal delicacies. As a senior chef and restauranter, how would Deng interpret his understanding of the new and the old? Why is Nanxing Garden a highly sought after spot among gourmet diners? What creations have been made based on tradition? Chef Deng will share with us his views on these topics.
Ding Yong is an experience chef and industry insider who studied culinary arts and has been working in the sector since he graduated in 2001. Already a Level-2 Technician of the Chinese Cooking Division, Ding has been working in Xin Rong Ji Beijing for more than six years, from regional R&D director to the present director of production. He is very knowledgeable about Taizhou and Cantonese cooking, which is also the main focus of the restaurant that offers signature classics and seafood from the East China Sea, accompanied by local specialty snacks from the region.
Xin Rong Ji’s venue at Xinyuan South Road has just been awarded three stars by the 2021 Michelin Guide Beijing, and Ding Yong deserves a lot of credit. In panel discussion, he will be sharing his experience managing quality control, when to innovate in order to cater to the market demand and how to balance the line between tradition and innovation.
Chef Xu Jingye is a Foshan aboriginal and received rigorous training under Mr. Chen Daben, who is widely acclaimed as the master of Cantonese cuisine. Xu has specialised in Cantonese cuisine since he started his career, spending five years polishing essential techniques. He and a friend of him decided to open a private kitchen focusing on Cantonese cuisine. That was when 102 House was first conceived. After a year of working on modern Cantonese cuisine, they decided to return to the fundamentals of traditional Cantonese cuisine. Xu instilled the emphasis of seasonality into his way of translating Cantonese cuisine in the language of fresh produce and seasoning, as well as a flavour which is clear but not light, refreshing but not common, tender but not crude. 102 House has created an all-season menu that breaks away from conventional thinking, and one that harnesses the original flavour of the ingredients through inheriting and reviving the timeless Cantonese cuisine.
Chef Xu tried creative fusion dishes in the early days of his business, but it turned out the classics are classics. How did the trajectory change as he mapped out the menu? Is reproducing the old dishes as how they were described in ancient recipes already enough? Chef Xu will also be discussing what he has seen and learned on his journey of making ancient Cantonese cuisine during the panel discussion.
Chinese cuisine has a profound and time-honored history, with various cooking techniques and renowned eight major cuisine categories. The variety of traditional dishes is like a collection of pearls that enriches the national diet and is revered worldwide. However traditional cuisine is treasured, it has gradually weakened over time. This year’s TastyTrip Gastronomic Forum is honored to invite three celebrated chefs, Deng Huadong, Ding Yong and Xu Jingye, each with a rich understanding of Taizhou, Sichuan and Cantonese cuisines, to discuss their respective insights on how to take the essence of classical cuisine to the next level in response to modern dining trends.
Time
9:00-17:00 Monday, 18th October 2021
Venue
Modern Sky LAB Shanghai (Ruihong Road)
3F, Ruihong Tiandi Moon Bay, No.188 Ruihong Road, Hongkou District
Ticket
Early Bird Offer: RMB （Original: RMB）Lunch is not included
Once the ticket has been sold. It cannot be refunded but can be transferred.
Notice
All participants are required to wear masks when entering.
“Shanghai QR Code+Temperature Checking” are also required.
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