Asia’s top chefs share their recipes, techniques in Seoul
Food&BeverageMar 25, 2024
Touching on the nostalgic flavors that she grew up eating in her Philippine hometown, Siy said fermented foods are a permanent fixture in Filipino cuisine and the dishes at her restaurant are inspired by memories of her childhood. “Fermentation at Lolla is a work of cross-cultural influence,” she said, explaining that she uses kombucha, shio koji, mung bean miso and lacto ferments. The process b...