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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

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