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Food

Health-conscious cuisine doesn’t skimp on flavor

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2016-08-11 11:16Shanghai Daily Editor: Huang Mingrui ECNS App Download
Thought for Food offers the concept of “mindful eating.” — courtesy of Octave

Thought for Food offers the concept of "mindful eating." — courtesy of Octave

At the corner of Jianguo Road W. and Taiyuan Road is The Living Room by Octave, a wellbeing center with a mission to help people in Shanghai develop their minds, bodies and souls. It also runs a high-end health food restaurant centered around the concept of "mindful eating."

The kitchen is headed by chef Alexander Bitterling. Before joining Octave, Bitterling worked at a spa and wellness retreat in Thailand, where he spent time finding unusual ingredients and extended his cooking knowledge.

"People often associate the word 'healthy' with bland tasting food, but now we should ask ourselves why should all our foods be covered up in sauces that dominate other ingredients? One of the keys I believe in and I have learnt about is 'balance,'" he explained.

According to Bitterling, the dishes at Thought for Food are all based on the best, healthiest ingredients. They serve foods that consist of premium produce that is carefully sourced from trusted vendors.

"Also, our dishes may consist of ingredients that may have gone through a process of fermentation to enhance their nutritional value; or other preparation methods like curing or smoking, just to name a few," he said.

"We want to have a balance with our dishes which reflects the gourmet, natural and organic in a way that can be purely focused on an ingredient, flavor and texture; just like in our organic carrot dessert.

In addition, our nutritionists can also help guests with special dietary needs, like diabetics, eat safe yet tasty dishes." I went recently to Thought for Food for lunch and tried a mix of healthy bites, snacks and small plates. Each of the dishes was creative and flavorsome, defying my preconceptions of "healthy" food.

The homemade organic soybean and pumpkin hummus (78 yuan/US$11.70) as well as the savory onion pie with ham and sour cream (48 yuan) were good options to start the meal. The hummus tasted fresh and healthy, while also retaining the essence and texture of this signature dip.

The homemade pork sausage "northern Thai style" (68 yuan) was also delightful, and perfect for anyone who loves mild Thai flavors. Bitterling used almost 15 ingredients — such as lemongrass, palm sugar, fish sauce and other Asian spices — to create a complex flavor experience that lingers on the taste buds.

The chef also recommended the Robbins Island wagyu beef tartar with basil and their own fermented mustard, slow cooked natural chicken breast with organic millet-pear and toasted cauliflower, as well as grilled and glazed Atlantic mackerel with baked apples and quinoa-horseradish.

"Usually chefs face challenges when it comes to the traceability and transparency of products; but we have made it one of our main focuses to find products with as much background information as possible," Bitterling said.

"It's an extensive process but we are happy for every new relationship with people who care just as much as we do."

To help guests experience new flavors and the best produce on offer, the kitchen changes its menu with every season.

"Through the relationships we build with producers, we have the option to know what is coming up next and exchanging ideas of what we might be looking for," the chef said.

In addition to being a restaurant, Thought for Food is also a creative and communal space in The Living Room by Octave.

  

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