A SENSE OF PLACE
Restaurants aren’t just Italian or French any more—that’s far too broad—but rather Sardinian or Burgundian, for example. Chefs are delving deep into their own local culinary cultures and sharing their gastronomic explorations with guests; take, for example, Hong Kong’s Estro, where chef Antimo Maria Merone’s menu channels the culinary heritage of his native Naples, or Castellana, where the focus is on Piedmontese cuisine. At Hong Kong’s Racines, it’s all about dishes and traditions from the southwest of France. Meanwhile, in Kuala Lumpur, modern Italian Gooddam has started taking diners on gastronomic tours of specific areas through regional menus that range from Emilia-Romagna to Tuscany to Lombardy.
PLOT TO PLATE
Farm to table is nothing new, but increasingly restaurants that are not suitably located to house a full farm—particularly those in Asia’s crowded cities—are finding ways to recreate the philosophy, with smaller garden plots whose produce goes straight to the plate. In Singapore, Osteria Mozza has its Mozza Garden, and Kaarla and Oumi source from their Food Forest.
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