Feeding the Dragon
The stars have aligned to give us this month, the Food issue, under the watchful eye of the auspicious dragon year. Food plays a significant role in Chinese culture, especially during the Lunar New Year, where it is more than just a source of sustenance; it represents cultural values, strengthens familial bonds, and embodies hopes for prosperity and luck in the upcoming year. It’s steeped in tradition and, most importantly, also a symbol and source for success.
And under the male Yang energy of the wood dragon, it’s apt that we celebrate the nobility, power and strength of the best in the F&B industry with the best restaurants for 2024 as announced by Tatler Dining (p.158).
Tatler Dining also announced Masashi Horiuchi as Chef of the Year, and we celebrate the triumph of his culinary journey (p.28). With roots in Japan and an incorporation of elements from French cooking, his restaurants, Entier and Potager, represent the harmonious blend of varied culinary styles: a distinctive fusion of refined French techniques with delicate Japanese nuances. Horiuchi’s narrative serves as proof of his strong work ethic and achievements, derived from embracing diverse influences and creating a masterpiece in the culinary arts.
Staying in the world of Malaysian cuisine, Darren Chin’s kingdom is flourishing. Through the expansion of restaurants and opportunities for his team, he’s turned talented apprentices eager to contribute in the kitchen into collaborators and partners (p.40). Chin’s triumph comes from empowering fellow chefs, embodying the values of mutual success.
Then we move on to the ingenuity of Shirley Chia’s foray into the world of soy sauce (p.50). Her artisan soy sauce brand challenges traditional standards with its premium Malaysian product. The first draw soy sauce, often compared to extra virgin olive oil, has become highly coveted among renowned chefs. Another gem we found is Ruyi Gastronomy (p. 154) which offers unique dining experiences that combine interactive elements with customised tableware, highlighting the intricacies of regional Chinese cuisine.
Do also graze on some top of the crop stories. We have the Koh family focusing on pure, botanically-infused teas (p.92): their flagship store is a modern minimalistic space that invites customers to explore tea culture and try unique drinks. The family’s goal is to redefine tea appreciation with a contemporary twist on traditional tea bars. And for some of the best rice in the country, we learn more about Langit Collective (Langit) in Long Semadoh (p.96). The pristine surroundings and the three-generation-old seeds produce exceptional grains that top chefs keep going back more for. Langit strives to fill a market gap and promote traceability and knowledge sharing in Malaysian agriculture. What fuel for inspiration for food producers all over the country.
For your zodiac forecast this year, feng shui master Kenny Hoo shares his insights with Tatler (p.166) on how to invite good fortune into your life, and I’m sure there is no harm in getting some high wrist action with the best luxury watches celebrating the Year of the Wood Dragon (p.138).
Gong Xi Fa Cai to all who celebrate!