From the intricate nuances of Japanese fermentation mastered by Chef Hirofumi Imamura to the bold and dynamic flavours of Korean fermentation devised by Chef Kim Do-yun, and the rich art of Vietnamese fermentation techniques wielded by Chef Peter Cuong Franklin – each expert offers a distinct perspective on the art of fermentation and its profound impact on the culinary world.
Anan Saigon, Vietnam
The one-Michelin-starred Anan Saigon in Ho Chi Minh City offers a unique culinary experience that fuses traditional Vietnamese flavours with contemporary techniques. Led by renowned Chef Peter Cuong Franklin, the restaurant is celebrated for its innovative approach to Vietnamese street food, elevating familiar dishes with a modern twist.
When it comes to selecting ingredients for fermentation at Anan Saigon, Peter is firm on three main criteria: its importance to Vietnamese culinary culture, the quality of ingredients, and practical applications for the cuisine. Rice, for instance, is an important ingredient in Vietnamese cuisine, and fermented rice serves as a great ingredient for meat marinades and drinks. At Nhau Nhau, Anan Saigon’s bar, the team makes use of red glutinous rice as a base for cocktails, creating drinks like Fermented Red Sticky Rice Cocktail, with flavours and mild alcohol levels similar to kombucha.
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Plant-Powered Paradise
Exploring Seoul's Burgeoning Vegetarian Food Scene
Brewing tradition, bottling innovation
Chunpoong Brewery is safeguarding a cherished Korean beverage, makgeolli, while embracing innovation for a new era.
Home is where the heart is
The best memories are often made at home, something which Hideaway, Nae:um Group's latest venue featuring a cosy design inspired by nature, is venture, aims to recreate.
The Life Aquatic
On board Oceania Cruises' Riviera, a luxurious two-week voyage along the Southeast Asian coastline delivers on its promise as a food lover's paradise at sea, offering an array of specialty restaurants, thoughtfully re-inspired menus, and a state-of-the-art cooking school.
Bright lights, big city
Going to Bangkok for an extended weekend? We've narrowed down a few places for you to swing by.
Sun, sea and banh mi
NOX Beach Club in Central Vietnam is a balmy haven for daytime escapes and after-dark events. Plus you will never go hungry here thanks to the collection of six restaurants and bars.
Laneway stars
Melbourne shines bright with its bevy of dining gems and new luxe hotels. It's time to revisit this well-loved destination.
Spiced and praised
These spice-centric East Indies Gins from Spice Island Distilling Co. have been acclaimed for their authentic excellence.
Girl power
Seoul's female bartenders liven up the city's drinking scene with their artistry and expertise.
Eye on Asia
After 25 years in Hong Kong and 12 in Singapore, British wine merchants Berry Bros.& Rudd is a seasoned player on the Asian wine landscape. Charlie Rudd, a fourthgeneration family member, now leads the charge in Asia.