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 Chinese chefs - doing about its food?
A couple of weeks ago, Nestle Professional organised a symposium, The Way of the Wok, to explore Chinese food trends and the challenges of staying relevant in a culinary scene dominated by celebrity chefs and food media.
One of the symposium's guest speakers, Chen Zhao-lin, is head of a small but influential movement that is shaping Taiwan's food scene. Called Gu Zao Wei or "old flavours", their manifesto …
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