Copenhagen changed the rules of fine dining by insisting that food reflect the land and the seasons. Danielle Chang meets Asian chefs who take that ethos seriously and apply it through their own traditions. Chinese, Korean, Indonesian, and Japanese techniques shape Nordic ingredients, regenerative farms, and Baltic seafood. The result is cooking that is contemporary yet deeply tied to place.
Broadcast In: English Duration: 0:26:49 3:00am - Saturday, August 8, 2026
Lucky Chow
Copenhagen: Scandiasian #801
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