Jeong Kwan, this year’s recipient of Asia’s 50 Best Restaurants Icon Award, has captivated the culinary world without a single Michelin star, restaurant or customer to her name.to monkhood. In her new home, she mastered the art of temple cuisine: a style of cooking that prioritizes preserving the purity of every dish’s ingredients.. “It is about maximizing the taste and nutrition from plant-based ingredients with limited seasoning or added condiments.
Kwan, who cooks without meat, dairy, fish or pungent herbs like chives, spring onions and garlic, masterfully wields natural processes such as fermentation to create a vibrant palette of flavors.'Delete this right now': New York Times' Singaporean Chicken Curry dish savaged online "It is the work of nature. It's magical how by fermenting, you change the energy of the original ingredient,” Kwan was quoted as saying. “The picked radishes no longer have the energy of the radishes but they have incorporated the energy of the fermented sauces and then they harmonize our bodies."
From slices of Korean pear sprinkled with herbs and a savory citrus sauce to shiitake mushrooms doused in five-year aged soy sauce and fermented berry juice, all of Kwan’s dishes are made from scratch – with ingredients freshly plucked from her temple’s garden. She eventually became an accidental but highly respected chef, garnering praise from culinary giants such as Éric Ripert and René Redzepi. The Buddhist monk was hailed by theMore from NextShark:Story continues. “For her, [cooking] is a way to practice Buddhism, a way to practice what she’s learning every day and what she wants to share with the world.”raise awareness of temple food and further advance Korean cuisine around the world.
Source: Entertainment Trends (entertainmenttrends.net)