The quest for flavour

Discover how fermentation transcends technique and transforms flavours across diverse culinary traditions.

- JOCELYN TAN

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.