Tasting Kitchen
Welcome to Tasting Kitchen. Season’s Greetings – or should I say Seasonings Greetings! This holiday TK issue is full of spices and flavorings. We talk to four talented and ambitious chefs about the flavor profile – or Flavor DNA – of dishes from India, Sichuan, Vietnam and the Isaan region of Thailand. Think cardamom, black salt and saffron, red peppercorns, red chilies and green chilies, dill, Kaffir lime, lemongrass, coriander, galangal and turmeric. We take a look at spices in history, and how even back in the Middle Ages savvy marketers knew the value of a good story. Spice merchants claimed that birds used cinnamon sticks to make giant nests in the cliffs above beaches in India, which “cinnamon hunters” then plotted to obtain. Today India is still associated with the world’s best spices. In this issue, for our first Tasting Destinations feature, TK’s Director of Photography David Hartung and Senior Writer Lucy Morgan traveled to Old Delhi to visit the world’s largest spice market and to New Delhi to visit one of the world’s top restaurants for modern Indian cuisine. One of our featured wines is the peppery Austrian Grüner Veltliner. We also talk to a New Zealand Wine Master about what makes great wine great, and to a leading French Champagne Chef de Cave about the value of patience and restraint. There are also some crabs running loose in the issue. A master chef in Macau shares his recipe for Quinoa Lobster Salad while five more from Hong Kong and Singapore share their favorite crab dishes and culinary musings. Happy Holidays,
Welcome to Tasting Kitchen.
Season’s Greetings – or should I say
Seasonings Greetings!
This holiday TK issue is full of spices and
flavorings.
We talk to four talented and ambitious
chefs about the flavor profile – or Flavor DNA
– of dishes from India, Sichuan, Vietnam and
the Isaan region of Thailand. Think cardamom,
black salt and saffron, red peppercorns, red
chilies and green chilies, dill, Kaffir lime,
lemongrass, coriander, galangal and turmeric.
We take a look at spices in history, and
how even back in the Middle Ages savvy marketers knew the value of a good story.
Spice merchants claimed that birds used cinnamon sticks to make giant nests in the
cliffs above beaches in India, which “cinnamon hunters” then plotted to obtain.
Today India is still associated with the world’s best spices. In this issue, for
our first Tasting Destinations feature, TK’s Director of Photography David Hartung
and Senior Writer Lucy Morgan traveled to Old Delhi to visit the world’s largest
spice market and to New Delhi to visit one of the world’s top restaurants for modern
Indian cuisine.
One of our featured wines is the peppery Austrian Grüner Veltliner. We also
talk to a New Zealand Wine Master about what makes great wine great, and to a
leading French Champagne Chef de Cave about the value of patience and restraint.
There are also some crabs running loose in the issue. A master chef in Macau
shares his recipe for Quinoa Lobster Salad while five more from Hong Kong and
Singapore share their favorite crab dishes and culinary musings.
Happy Holidays,
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presented by krug<br />
Crab Meat Salad with Oscietra Caviar<br />
蟹 肉 沙 拉 佐 Oscietra 顶 级 鱼 子 酱<br />
Who do you consider the world’s best chef(s)/restaurant?<br />
For me, I believe that there are many great chefs: I<br />
compare them to diamonds – any way you see them, they<br />
are beautiful, brilliant. What is your best recipe? Sashimi.<br />
You think this is not a recipe? But let me tell you: three<br />
ingredients is one too many. Sashimi you think is easy<br />
but you need to have the freshest fish, caught at the right<br />
moment; you need to store it correctly; you need to be very<br />
skillful to clean the fish; and very skillful to slice the fish. So<br />
to me, this is perfection. Your own guilty food indulgence?<br />
I don’t feel guilty. I just accept the consequences. Food<br />
trends? All I can say is that often, if a trend goes in one<br />
direction – I will go the opposite way.<br />
心 目 中 世 界 级 的 最 佳 厨 师 或 餐 厅 ? 世 界 上 有 很 多 厉 害 的 厨<br />
师 : 我 喜 欢 用 钻 石 来 比 喻 - 不 管 从 什 么 角 度 看 都 那 么 美 好 和<br />
无 懈 可 击 。 最 棒 的 食 谱 为 何 ? 生 鱼 片 。 大 家 可 能 想 说 这 哪 叫<br />
食 谱 ? 不 过 先 听 我 说 : 光 是 三 种 食 材 就 已 经 够 多 了 。 生 鱼 片<br />
说 来 简 单 , 但 鱼 要 绝 对 新 鲜 , 配 合 最 佳 的 捕 获 时 间 、 保 存 得<br />
ANDREW J LOITERTON<br />
当 之 后 , 再 以 娴 熟 的 技 巧 清 洗 鱼 身 及 片 鱼 才 行 。 这 才 叫 完 美 。<br />
私 底 下 常 偷 吃 什 么 东 西 为 乐 ? 我 都 光 明 正 大 的 吃 , 一 点 都 不<br />
害 臊 , 也 没 什 么 好 怕 的 。 料 理 趋 势 ? 可 以 这 么 说 吧 , 常 常 是<br />
现 在 流 行 什 么 , 我 就 偏 要 反 其 道 而 行 。<br />
Each featured crab dish is available at the respective chef’s restaurant through the end of 2013.<br />
截 至 2013 年 底 为 止 所 报 导 之 螃 蟹 料 理 于 各 大 主 厨 的 餐 厅 内 均 有 供 应 。<br />
flavor dna | TK | 63
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