Page 77 - Cuisine & Wine Asia 2020 - Mar/Apr 2020 Issue

t helps that Chef Shaw also has an international GO + HUNAN
audience. The masterchef, a regular participant
of the World Gourmet Summit, often promotes
Itraditional Hunan cuisine. During those
showcases, Chef Shaw seizes the opportunity to
showcase Hunan products and ingredients, like
Dragon Brand Soy Sauce. Produced by a company
with a 280-year-old traditional brewing history,
Dragon Brand makes soy sauce in the traditional
method, handed down from generation to
generation of craftsmen. This company is popular
amongst chefs across China, particularly in Hunan, 2. Chef Shaw (middle), seen with his team and Mr Ricky Ng
from Blue Lotus Chinese Eating House 3. at Huo Gong Dian
and it’s a source of pride amongst chefs and with entourage
denizens there. It’s this sort of pride that inspires 新马一代的百姓一谈到中餐，八九不离十的人
those who taste Hunan cuisine. With years of 都会认为中餐就是粤菜，但最近几年，我们开
friendship from Chef Shaw’s support of the World 始听到湖南菜这词了。今天，我们就要带你走
Gourmet Summit (WGS), Mr Peter Knipp, the 入一位传奇的湖南料理天王邵庆宏师傅的世
publisher/editor-in-chief of Cuisine & Wine Asia 界。邵师傅带着为了让更多人认识湖南菜的使
and founder of the WGS, was inspired to go to 命，二零一九年就接受「世界美食峰会」的邀
Hunan to explore the cuisine. Chef Shaw hosted 请，带着他的团队飞来新加坡一展湖南菜的魅
Mr Knipp, his wife, and various Taiwanese friends 力。今年邵师傅也邀请了世界美食峰会的创办
of his entourage, down at Tian Ran Tai 1908 to try 人彼得克尼先生到湖南去探索当地的美食，也
the best of traditional Hunan cuisine, as well as 借此机会介绍了历史悠久的龙牌酱油给彼得先
various lunches and dinners at different locations. 生。大家都知道，每道料理都有它的灵魂调
Mr Knipp has never been shy about his praise 料，而这拥有两百八十年的老字号酱油便是许
for Chef Shaw. “(Chef Shaw’s) quest for 多料理的灵魂了。
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