With Asia’s 50 Best happening on Feb 29 in Bangkok this year, some of the world’s best chefs are headed to Northern Thailand to delve deeper into the country’s rich food traditions.
Roca is best known for his progressive techniques (think calamari injected with liquid nitrogen) while Gilmore’s respect for produce means fresh greens and meat served fancy. Both will be interacting with leading Thai chefs who will introduce them to the region’s flavours and local farmers.
It’s early days yet, but we wouldn’t be surprised if the next big trend involves incorporating Thai flavours in, say, Australian cuisine. Especially if big guns like Quay start the ball rolling.