Chef Mod brings a personal touch to this sentiment. Although formally trained in Western cuisine, creating the most authentic Thai flavours in every dish remains his one true passion.

“I combine my techniques with traditional methods to bring more textures and flavours to the food,” he explains.

Chef Mod started cooking since young, preparing family meals with his mother and grandmother. His love for traditional Thai cuisine comes from growing up in an authentic Thai kitchen. He now runs a catering service that provides uniquely traditional Thai food, as well as other flavourful delights. Check out some of his recipes here.

Australia’s abundance of fresh produce and ingredients certainly made it easy for Asian chefs to adapt their cooking to local tastes. Which is probably why Thai food here sometimes tastes too sweet. However, authentic Thai cooking is about combining various flavours, and introducing this savoury tradition is Chef Mod’s lifelong mission of sorts.

Chef Heather Jeong shares a similar passion. She started cooking at age 9 to help out her busy mother. By age 14, she was cooking Christmas dinner for her whole extended family.

She has taught and promoted Korean cuisine in Australia for over two decades and is considered a leading expert. She has been showcased in various cultural events, as well as notable publications and media outlets throughout the years. She has appeared on SBS Food Safari, Pop Asia, and Sunrise. On top of that, Chef Heather works with Maeve O’Meara as part of Korean Gourmet Safari and regularly features on SBS Kitchen Conversations, Sydney Morning Herald, Daily Telegraph, Taste, Selector, and many more titles. 

Despite her many commitments, Chef Heather still finds the time to share her love of food as one of the main storytellers for Double Delicious as part of Sydney Festival and Asia TOPA.

Korean cuisine never toned down their authentic flavours in Australia and used to be ‘unsuitable’ for local tastes. It has made an incredible turn of appreciation by Aussie foodies in recent years, greatly aided by efforts of chefs like Heather Jeong.

“Cooking is an expression of my creativity and my love for people,” she says.

Chef Leslie Chan extends this idea.

“Food is a great way to connect with people, share the love and introduce your own culture,” he says.

He is a former cookery teacher at Homlesglen TAFE, and RATIONAL Australia; now works at Sushi Sushi as the Head of Innovation and Training.

Chef Leslie loves both Chinese and Japanese cuisines - the former for the layers and textures of flavours, and the latter for the intricate presentation. He is a master of both and has appeared in The Cook’s Pantry and My Market Kitchen to share his delicious recipes. Australia’s ever-growing appetite for authentic Asian food motivates him to promote the true beauty of Asian cuisines.

Chef Masa believes food is also an essential part of our personal history.

“Great food keeps the family happy and energized. We pass on our recipes to the next generation, which connects us to our roots and memories,” he says.

Specialising in Japanese cuisine, Chef Masa has had stints at the RACV City Club, Kuranda Hotel, and Izakaya Ichi Ni. He is currently the assistant at Do Imaginia consulting and supports the day-to-day running of his father’s kitchen, Wasshoi in Prahran Market. 

For Chef Masa, food is like a language of our most basic sense of taste that lets us communicate, understand and bond with each other.

Chef Lillie Giang puts it in another way.

“Food connects us all, young and old. It says ‘love’ in all languages.”

A successful chef at Hot Chilli Thai restaurant, Lillie demonstrates that ‘love’ by sharing her cooking skills through her cooking demonstrations at various cooking schools, food festivals, community classes, and local schools. Thanks to her efforts in teaching the joys of cooking, she has become a highly regarded cooking instructor and chef presenter in the community.

Lillie also started cooking at a young age with her grandmother, who brought her along to the fresh market every day. She watched how fresh fish and live chicken were prepped for sale; and learned to appreciate every ingredient. Now, living in Australia, she still cooks the way her grandmother and parents cook; but also learned to adapt her style and technique with local ingredients for authentic flavours.

Chef Kinsan, too, believes that every food and recipe has a story; and it is both an honour and delight to share the knowledge and happiness of authentic Japanese food.

He formerly worked at the Taxi Dining Room in Federation Square, serving Modern Japanese Australian cuisine – which won Best Restaurant of the Year in Victoria by the AGE Good Food Guide in 2006. As the director of Do Imaginia Hospitality Consultant & Catering Service, Chef Kinsan provides consultancy services for various establishments, on top of running his own Japanese charcoal grill bar, Wasshoi in Prahran Market. 

Chef Kinsan jokes that “Food is my hobby. I don’t really have other hobbies. I love eating!”

But perhaps it is also the simple enjoyment of cooking great food that gives us his most flavourful recipes.

Karen Chan cultivated this simple love for cooking as she grew up in a family where every adult knew how to make a delicious meal.

“Meals bring people together. To sit with each other and have conversations at the table.”

She moved to Australia in 1999. Although there were Malaysian restaurants that served authentic food, she found herself missing the ‘real’ dishes, like Assam curry fish, Achar pickled veggies, and Kuih pastries. So, she began to make her own recipes with the most authentic flavours ingrained in her memories from home; and shared them with her friends. She is a featured chef on The Cook’s Pantry, My Asian Banquet and My Market Kitchen.

Modern Asian food in Australia has changed and grown since Karen arrived - evolved from the funky ‘fusion food’ period to integrating herbs, spices and various ingredients, as well as cooking techniques today.

Executive Chef Normoyle believes that by using less common Asian ingredients, chefs can introduce local diners to flavours they never tried before, and thus, expand their palate and appreciation for Asian cuisines.

“I enjoy travelling, food and culture. Mixing these with a curious mind has enabled me to learn a lot about flavours around the world, blend flavours and spices into everyday Australian cuisine.”

Food has been his career for 35 years, and he finds great pleasure in serving people delicious food; matching Asian flavours for western tastes. Mark has appeared on the cult TV program Iron Chef, earning him the nickname of Australia's own Iron Chef. He is the ambassador for Kochi Yuzu and Hida Wagyu Beef; has hosted many food tours, and been invited to cook in various Asian countries.

He has also experienced the growth and improvement of the Asian food scene first-hand.

“I have tasted very authentic Asian dishes in Melbourne that could match some of the best street food in Asia.”

With amazing chefs like these, it’s really no surprise – which means even more flavoursome, wondrous Asian food is bound to rise in Australia!