Nourish Me

Chef Ivan Brehm looks at how the spice trade influenced the food and culture from Asia to America and Europe, in his continuing Crossroads culinary journey at the Amoy Street restaurant Nouri. He's introduced new tasting menus with creations such as Wild Rice Stem featuring supple, bamboo shoot-like stems on a buttermilk gratin flavoured with cumin and angelica, inspired by a Paul Bocuse Normandy fish and noodle dish which showed how European cuisine made use of Asian flavours even then. In turn, Kanzuri risotto is made from a Japanese chilli and yuzu paste that was created after the Port…