Asian Cuisine Evolves as Soft Power; Gaggan Anand Advocates for Cultural Diversity and Phone-Free Dining

Key summary

At CNN Global Perspectives: In Bangkok, Gaggan Anand discussed the rising role of Asian food as soft power over the past two decades. He emphasized moving beyond Western stereotypes like sushi or fried chicken to showcase the region's diverse culinary heritage. Anand, owner and executive chef of Gaggan, stated he represents himself and Asia's multicultural identity rather than a single nation. He highlighted rice connecting Thailand, India, and Japan through dishes like fried rice, sushi, biryani, and chicken rice. Anand noted his travels to Chile, South Africa, Australia, Japan, and other regions inform his cooking based on memory and culture. He introduced his 'five S' concept: sweet, sour, salty, spicy, and surprise, with the latter creating unexpected excitement for diners. The chef also detailed his policy against using phones during meals, inspired by a Tool concert in Yokohama where 20,000 attendees were prohibited from using devices. Anand plans to open a 15-room hotel in Japan within three years, partnering with designer Bill Bensley to convert a 200-year-old sake brewery into a space free from the 'tyranny of choice'.