The document discusses the nuances of Asian palates in relation to cuisine and wine, focusing on flavor assessments of Korean, Japanese, and Cantonese cuisines. It also compares the eight great cuisines of China, highlighting their distinctive flavors and techniques. Additionally, it touches on drinking habits and the rising popularity of wine in Asia.

1. PANEL 11 - Asian Directions-
Palate & Perception
Moderator: Jeannie Cho Lee MW

2. Bridgingthegapbetween
Asiancuisine& wine

3. UnderstandingaspectsoftheAsianPalatethr
oughitsdining culture

4. Comparison of 3 different Asian cuisines
FlavourAssessment Korean Japanese Cantonese
FairlyHigh FairlyHigh Moderate
Salty   
Low Fairly Low FairlyLow
Sweet   
High Low Moderate
Bitter   
Moderate Low Low
Sour   
High Low Low
Spicy   
High High High
Umami   
High Low Moderate
FlavourIntensity   
Fairlylow Low Fairlylow
Weight/Richness   
FairlyHigh High High
Texture   

5. Comparison of the 8 Great Cuisines of China
Lu (Shandong) Hui (Anhui) Su (Jiangsu) Zhe (Zhejiang)
Imperial cuisine; fresh Emphasis on local herbs Seasonality and colour Light, delicate, fresh
flavours; spring onions and vegetables; important; freshwater flavours with mellow
& garlic; tender, colourful fish; moderately salty & fragrance; freshwater
savoury textures •Stewedsoftshellturtlewi sweet fish; bamboo shoots
• Sea cucumber with thham • Steamed Lotus Root •Dongpo pork
shallots •Wushan Imperial with Glutinous Rice •West Lake vinegared
•Braised abalone Goose • Crab shell meatballs fish
•Sweet and sour carp •Stewed fish belly in • Jinling salted dried duck •Beggar's chicken
brown sauce

6. Comparison of the 8 Great Cuisines of China
Chuan (Sichuan) Min (Fujian) Xiang (Hunan) Yue (Hong Kong &
Guangdong)
Spicy, pungent, hot; Seafood based with Rich, creamy spicy Emphasis on freshness and
liberal use of chillis; emphasis on umami; dishes with fresh quality of ingredients;
very intense flavours balanced sour, salty, aroma and deep tender, smooth, texture; light
• Spicy deep-fried sweet flavours; light & colour; thick, tender sauces
chicken detailed texture •Dim sum
• Dan dan noodles • "Buddha jumps over the • Steamed fish heads •Steamed garoupa
• Twice cooked pork wall" in chilli sauce •Steamed ground pork with
• Mapo tofu • Oyster omelette • Tea smoked duck salted egg
• Stuffed fish meat balls • Changsha-styled
stinky tofu

7. Our drinking habits

8. How we drink

9. Wine on the Asian table:
Defining deliciousness

10. The golden era of wine in Asia
is NOW.

11. Thankyou.