Jeong Kwan, this year’s receiver of Asia’s 50 Most effective Dining places Icon Award, has captivated the culinary environment with no a single Michelin star, cafe or client to her identify.
Pursuing her mother’s death, Kwan went to a temple at the age of 17 and started her route to monkhood. In her new property, she mastered the art of temple cuisine: a style of cooking that prioritizes preserving the purity of each individual dish’s substances.
“Temple food is the relationship that delivers bodily and psychological energy jointly,” Kwan explained to CNN. “It is about maximizing the style and nutrition from plant-based elements with confined seasoning or additional condiments.”
Kwan, who cooks without meat, dairy, fish or pungent herbs like chives, spring onions and garlic, masterfully wields natural procedures such as fermentation to produce a lively palette of flavors.
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