Chef Jung Sik Im of Jungsik, the first Korean restaurant to receive three Michelin stars in New York, said, "Asian cuisine is no longer following global trends; it proudly stands on the world stage." He sees the potential of Asian cuisine as "immense." Furthermore, he emphasized that as interest in chefs has grown domestically, established chefs must set examples to help nurture the next generation of chefs, as good role models foster cultural growth.
On the morning of the 25th, young chefs who will lead the next generation of Asian culinary culture gathered in Gangnam, Seoul at Jungsik. This event provided a platform to discuss changes in culinary trends in major Asian countries, including South Korea, and the future ahead. San Pellegrino hosted the event in anticipation of the finals for the 'Young Chef Academy Competition 2024-25' at Jungsik, where young chefs representing each Asian country, judges, and mentor chefs participated in a luncheon and panel discussion.
This event was organized under the theme "Bring Your Future to the Table," in celebration of the Asia's 50 Best Restaurants award. Together with Ardy Ferguson, the head chef of Belon in Hong Kong, the winner of the Asian regional finals, finalists and chefs from the academy participated to share their thoughts and visions on the future of cuisine.
Chef Johanne Siy, named the 'Asia's Best Female Chef' in 2023, drew attention to the originality and fusion potential of Asian cuisine. He said, "Dishes developed independently across various cultures, such as Southeast Asia and East Asia, are meeting again and evolving into new forms."
Chefs attending the event unanimously voiced that the flow of fine dining in Asia is changing rapidly. There is a clear trend toward preferring shorter meals centered around impactful dishes rather than long courses.
Chef Richie Lin explained, "These days, the MZ generation prefers short meals that leave a strong impression over dining experiences that last 3 to 4 hours." He added, "It seems they respond more to dishes that convey a clear message rather than plates filled with information."
Meanwhile, the young chefs who participated in this event showcased dishes infused with their own experiences. The amuse-bouche served before the main course featured tastes of various Asia, including Korean pear and yukhoe, as well as the rojak commonly enjoyed in Indonesia and Singapore. The menu also included attempts to creatively combine ingredients and cooking methods from each country.
The luncheon featured courses sequentially presented by Chef William Li of Labyrinth in Singapore, Chef Jae-ho Kim of Andaz Seoul Gangnam, and Chef Ardy Ferguson of Belon in Hong Kong. The final dessert was prepared by Chef Jung Sik Im, the host of the event.
San Pellegrino stated that it will continue to strive for the development of culinary arts in Asia and to discover young talents. Roberto Caroni, the director for the Asia-Pacific region, said, "We support the journeys of young chefs toward the global stage and will be a robust partner in their growth."