ASIAN FLAVOUR PROFILES DOMINATE One of the most defining trends in contemporary British dining is the rise of bold, pan-Asian flavour profiles. At The Ivy Asia, this isn’t a subtle influence—it’s a full embrace. From yuzu and miso to kimchi, gochujang, ponzu, lemongrass, and Thai basil, these ingredients are no longer niche—they’re becoming modern menu essentials.
The Ivy Asia’s Approach
The menu is constructed around high-impact flavours that layer fermentation, heat, sweetness, sourness, and umami in clever, dynamic ways. This keeps the palate stimulated across courses and enhances the perception of complexity without the need for heavy sauces or fats.
Yuzu:
A fragrant Japanese citrus with a tangy, floral profile. Used in dressings, glazes, or desserts to add brightness.
Miso:
A fermented soybean paste offering deep, savoury umami. Found in glazes, broths, or butters.
Kimchi:
Spicy fermented cabbage or radish bringing heat, acid, and funk. Adds punch to rice bowls or even Western dishes.
Gochujang:
A Korean chilli paste with sweetness, depth, and a slow-building heat. Used in marinades, sauces, or even cocktails.
Ponzu:
A citrus-soy sauce hybrid that adds salt, acid, and freshness. Excellent on raw dishes like carpaccio or sashimi.
Lemongrass & Thai Basil:
Common in Thai cuisine, these add a fragrant, herbal lift that balances out richness or spice.
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