“Asian food tries to engage the mind, not just the palate. To provoke the intellect.” - Nicole Mones
Key aspect in the uprising of the flavors from the Far East is their vast understanding of flavours, how they interact with the tong and the registration of them by the mind.
Understanding the 5th flavor - Umami
Umami -A loanword from the Japanese (う ま 味), umami can be translated as “pleasant savory taste”. A category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates.
Hannah Goldfield (The New Yorker) defines it as “that deep, dark, ‘meaty’ intensity that distinguishes soy sauce, ripe tomato, Parmesan cheese, anchovies, and mushrooms, among other things. It hits the back of your throat and leaves you craving more.”
Umami is added to a recipe when you want something to taste like itself, only WAY! better. To add depth. To add WOW!.
By researching the science of flavours, especially of those found in Oriental cuisines, we have managed to compose our Asian Collection recipes in a similar way. In addition to this we use Fusion techniques to blend cultures and flavours in a way that make them at the same time both authentic and unique.