SOUTH­EAST ASIAN CUISINES' COM­ING OF AGE

Wine & Dine - - EDITOR’S NOTE - Michelle Yee DEPUTY EDI­TOR

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.

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