In Los Angeles, a new generation of chefs and restaurateurs with Hong Kong roots have made it their business to revitalise the city’s Cantonese food scene.
Cooking as performance art is nothing new, but contemporary artists in Asia are putting their own spin on it – from hosting communal meals where memories are shared to perfecting the art of wok cookery.
In light of kimbap’s recent rise to Netflix fame through K-drama Extraordinary Attorney Woo, we track the Korean rice and seaweed snack’s trajectory, and find out what exactly it is, and where it came from.
Korea’s soups and stews, celebrated in Netflix’s A Nation of Broth, run the gamut from hot to cold, fortifying to healing, beef to seafood, hotpot to served with rice, and much more.