He points out that Chinese cooking methods such as fermentation and the wok-and-roam technique where "different flames create different aromas" can help to elevate the taste of vegetables. He cautions against boiling vegetables and instead recommends techniques like sous-vide and deep-frying which can help enhance the structures.

Chinese chefs have been playing a role in food sustainability as they are adept in cooking using nearly all parts of an animal, says Kooy.

"They have different techniques to prepare wonderful dishes for the different parts of an animal. Even for the chicken toes and feet," he says.

"Likewise, we should not only eat the prime steak, but the whole animal."