ROOTING FOR CHANGE

The future has reserved a space for Asia’s remarkable culinary heritage, where innovation does not renounce its past but, rather, roots for it

By Fontaine Cheng

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…

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Tatler Hong Kong (Digital) - 1 Issue, August 2023

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