Like many other global cuisines, Asian cuisine is as varied as the countries on the continent.In Asian cooking, the emphasis is on smaller portions, smaller amounts of meats and plenty of fresh fruits and vegetables. Unlike the Asian-hybrid cooking that can be found elsewhere, traditional Asian food preparation involves very little fat, and very rarely is anything deep fried. Heading to Seoul is a must to try “new Korean cuisine” at Junsik. The chef is an alumni of the Culinary Institute of America in New York and takes traditional ingredients and serves them in an ultra-modern way. Dishes include his pork belly cooked sous-vide and then prepared so that it hits the taste elements of spicy, sour and sweet and is also both soft and crispy; and fried oyster with seaweed powder and anchovy aïoli.