We dive deeper with Ming Ho, Senior GM at Le Cordon Bleu Malaysia, on her "Never Fusion" philosophy and the importance of authenticity in dining. They explore the future of food, staying true to culinary roots, and how Le Cordon Bleu respects the pride of Asian cuisine globally. Don't miss this thought-provoking chat on culture, identity, and flavor!
Timestamps:
01:27 - Ming’s introduction to Chinese cuisine
08:36 - The Cantonese soup from home; ‘The Period Soup’
11:42 - The superpower of Chinese herbs: Are you a ‘hot’ person?
14:44 - Postpartum meals: Wong Zhao Kai (Chinese Yellow Wine Chicken)
17:16 - The daily meal stemming from a multicultural marriage
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