SOUTHEAST ASIAN CUISINES' COMING OF AGE
Southeast Asia’s cuisines have evolved tremendously over the past decade. Filipino food is no longer all about sisig, lechon and adobo, while Singapore is not just known for chicken rice, laksa and chilli crab. Thanks to chefs like Jordy Navarra from the Philippines and Bongkoch ‘Bee’ Satongun from Bangkok, who are modernising traditional dishes by combining local produce with a mix of European and traditional cooking techniques, Southeast Asian cuisines are finally having its moment in the international spotlight. Find out how these culinary geniuses are putting a creative spin on heritage foods, and check out the top restaurants in the region (p. 48). Chefs in Southeast Asia are also advocating the use of locally sourced produce. At Labyrinth, for instance, chef Han Li Guang makes it a point to use 80 per cent locally-sourced produce for his dishes, while at Locavore in Bali, chef Eelke Plasmeijer prides himself for using only sustainably sourced local ingredients like banana blossom and oysters from Sumbawa Island throughout their menu.
While locavore is not a new idea, it is heartening to see how chefs are doing their part to honour their eco-system of farmers, growers and artisans. Find out more on p. 50 and p. 55.
Lastly, hear from some of the industry’s most influential figures as they share their thoughts on the future of Southeast Asian cuisine (p. 59), and check out some unusual Southeast Asian ingredients we unearthed at our local market enclaves (p. 80).
Here’s to trying out new cuisines and uncovering new flavours this month.