Ronnie Chia of Tatsuya -- Fusing Japanese cuisine with Chinese herbs

You sit down to a fine Japanese meal at Tatsuya at Goodwood Park Hotel and wonder if a miso soup will make a perfect start. Chef Ronnie Chia slides over and proffers a double-boiled tuna belly with tofu infused with Chinese herbs of Solomon’s seal, lily bulb, poria, Chinese wolfberries and American ginseng.

Before you start thinking that this is way far-fetched, consider what Chia says about his herbed-up Japanese cuisine to be presented at the World Gourmet Summit in conjunction with Eu Yang Sang next week.

CNNGo: Are Chinese herbs a part of your ingredient inventory at Tatsuya?

Foie Gras layered with Pork Belly, Caramelized Plum & Tangerine Peel

Eve Ang traded her frequent flyer miles from her jet-setting corporate days for a critic's pen, and has been eating, drinking and sleeping on the job ever since. She writes about food and travel and sits on the Southeast Asian judging panel of the S. Pellegrino World's 50 Best Restaurants awards. For a collection of her gourmet jaunts, visit www.bibikgourmand.com.

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