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Chinese evolution

DAVID YIP looks at where Chinese cuisine stands in the food trend-obsessed present, and where it's headed
Saturday, October 19, 2013 - 06:00

THE French had their bistronomy movement. The Spanish went molecular. The Scandinavians made locavorism cool, and America went Californian. The Japanese took everybody's style and did it a lot better; even in Singapore, Gordon Ramsay upped the hip quotient of hawker food. So what is China - and

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