Epicure - - CONTRIBUTORS -

a banker turned chef, grad­u­ated from the Cal­i­for­nia Culi­nary Academy and cut her teeth at top restau­rants around the world, in­clud­ing Spruce, Ate­lier Crenn, State Bird Pro­vi­sions and Bou­chon. In 2013, she opened Morsels in Lit­tle In­dia, and the res­tau­rant has since moved to the leafy Dempsey Hill estate. There, Loh doles out fu­sion fare with un­ex­pected pair­ings, and is par­tic­u­larly pas­sion­ate about show­cas­ing fer­men­ta­tion, pick­ling and age­ing tech­niques in her cui­sine.

Why do you in­cor­po­rate Ja­panese and Korean el­e­ments in your dishes? “They’re two of my favourite Asian cuisines. I love the umami nuances of dif­fer­ent misos, ni­boshi (small dried baby sardines), and kombu. The fer­mented foods of Korean cui­sine like doen­jang (fer­mented soy­bean paste) are also full of umami flavour and high in pro­tein. They add a savoury depth to dishes.”

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