Taste Asia Magazine Interview with Michelin-starred Chef Peter Joseph (el. knyga) (skaityta knyga) | knygos.lt

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Food has an extraordinary power to cross borders, bridge cultures, and tell stories that words alone sometimes cannot capture. It is with immense pride and excitement that we welcome you to the very first issue of Taste Asia magazine.

Our mission is simple yet profoundly delicious: to explore and showcase the finest flavours, vibrant traditions, and culinary innovations defining the Asian food landscape. From centuries-old regional recipes passed down through generations to bold, modern twists shaking up contemporary dining rooms, we are here to celebrate the brilliant minds and exceptional spaces driving this gastronomic evolution.

And we are launching on a truly global scale. Thanks to an expansive global network, Taste Asia is available in print across more than 190 countries and can be found on the shelves of thousands of major bookstores and retailers worldwide, including Amazon, Walmart, Waterstones, and Blackwell's. Wherever you are in the world, we are thrilled to have you join us on this journey.

Inside This Issue

For our monumental debut, we head straight into the bustling heart of London's culinary scene to sit down with a true beacon of innovation and tradition: Chef Peter Joseph. As the Chef Patron and Executive Chef of London's acclaimed Kahani, Chef Peter shares his inspiring journey from watching his mother cook in their family kitchen to helming a Michelin-starred establishment for eight years. In our exclusive interview, he opens up about his culinary philosophy, his deep appreciation for seasonal autumn produce, and how he masterfully infuses regional Indian cuisine with modern flair.

But our exploration doesn't stop there. This issue is packed with spectacular dining destinations and features that celebrate the incredible diversity of Asian culinary artistry:

Discover the 2026 Best of Taste Asia: We unveil our curated guide to the outstanding flavours and standout culinary achievements defining the scene this year.

Kasa and Kin: Explore a bold Filipino feast filled with ube, smoke, and surprising comfort, turning traditional Filipino comfort food into a true Soho revelation.

Royal China: Delve into a world of exquisite flavours and elegant ambiance where classic Chinese dining reaches its peak.

Quilon: Embark on a sophisticated culinary voyage to South West Coastal India, where tradition is effortlessly infused with Michelin-starred magic.

Babur: Experience a visionary restaurant offering exquisite regional dishes crafted with brilliant modern twists.

A Journey of Flavour Awaits

Whether you are a passionate home cook looking for hosting tips from the world's best chefs, an avid diner seeking your next unforgettable meal, or someone who simply loves a great story, Taste Asia is crafted just for you.

We want to extend our heartfelt thanks to the incredible chefs, restaurateurs, and artisans who opened their kitchens and shared their passions with us for this premiere issue. Most of all, thank you to you, our readers, for opening these pages.

Pull up a chair, turn the page, and let Taste Asia showcase the world's finest flavours.