Giving Asian cuisine a modern spin

Giving Asian cuisine a modern spin

Asian food gets a contemporary twist at this year's World Gourmet Summit at the hands of visiting chefs Kenny Fu and Arron Huang from China and Taiwan respectively.

Chef Fu, culinary consultant of My Humble House in Beijing, has been hailed as the face of modern Chinese cuisine. Hosted by the TungLok group, Chef Fu gets his inspiration from his worldly travels to create menus that hover on international boundaries but are still firmly grounded in tradition.

Hence, his menu at TungLok Signatures features unique mashups such as Braised Abalone with Baby Yam and Black Truffle, and Braised Organic Gordon Euryale Seed and Pearl Barley with Abalone Sauce.

Over at Majestic Restaurant, Chef Huang, executive chef of Nong-Lai restuarant, brings to the table his own brand of modern Taiwanese cuisine. Like Chef Fu, he's open to new ideas but believes in staying true to the recipes handed down from generation to generation.

The menu follows the theme, The Classics, which sees him using familiar ingredients but applying modern cooking techniques and exotica such as mullet roe - a must-have at major Taiwanese festivals. Highlights of his menu include the intriguing sounding Scallop Cucumber Tart with Roselle Jelly and Pan-fried Cod in Shallot Glaze, the latter cooked in red wine.

Chef Huang will be at Majestic Restaurant from April 1 to April 4. The lunch menu is priced at $98++ per person (minimum two persons). Wine specials are available at $14++ per glass. Dinner costs $168++ per person (minimum two persons). Wine specials are available at $14++ per glass.

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