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.