Adopting the concept of 24 micro-seasons in cuisine

Signal of change / Adopting the concept of 24 micro-seasons in cuisine

By Jacqueline Culleton / 01 Mar 2017

Love this concept of 'microseasons' from a Singapore chef - "I am working on a new book, which is about Taiwan’s 24 micro-seasons. This includes everything we rely on from nature, from fruit and vegetables, to people and lifestyle. I’m looking at how we adapt the 24 micro-seasons to the cuisine of RAW Taipei."

An Interview with Pioneering Chef Andre Chiang

By Lauren Jade Hill As a mainstay in the World's 50 Best Restaurants awards - currently ranked at number 32 in the world, and number three in Asia - Restaurant Andre continually garners accolades and rave reviews from across the globe.



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What might the implications of this be? What related signals of change have you seen?

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