Answers from Our Experts (1)
Table No. 1 by Jason Atherton’s menu is unique in that its chefs are passionate about sourcing local ingredients at the height of their season while some other Western chefs in China rely more on familiar or imported ingredients. Both consulting chef Jason Atherton and head chef Scott Melvin are interested in local food cultures and culinary traditions. The menu is frequently updated with the newest vegetables, fruits and seafood on the market. Some of the most popular dishes incorporate local flavorings, like the salt and pepper prawns that use Sichuan peppercorn and coriander, two popular Chinese spices. “The soul of a restaurant is not the celebrity chef but the freshest local produce,” says Atherton.