Tram Tram’s Kitchen
is another interesting example.
The brainchild of Vietnamese-born Priscilla Trâm, a lawyer-cum-chef based in Paris; Tram Tram’s is a pioneer of Vietnamese-meets-French.
Trâm’s third-culture creativity is delivering dishes such as Vietnamese beef tartare served on a roasted marrow bone (pictured); chicken wings with nuoc mam lime caramel; and pandan roulé with coconut icing and matcha Chantilly cream.
It’s also worth mentioning that, along with the emergence of new third-culture cuisines, chefs are increasingly exploring the likes of Wafu Italian (Japanese-style Italian) and the broader Yōshoku (Japanese-style Western).
While neither are third-culture concepts by definition, both have similarly disruptive, boundary-breaking qualities, with Wafu specifically a bold merging of Japanese and Italian flavours, techniques and dish styles.
Examples include Robbie Felice of Pasta Ramen
, who discovered Wafu Italian while considering new avenues for pop-up restaurant openings.
His Wafu Italian dishes have included truffle porcini ramen; dry-aged yakitori polpetti; and sesame uni ramen carbonara – with the decadent marriage of two of the world’s most loved cuisines, expertly delivered by Felice, earning Pasta Ramen rave reviews across the US.
So, what of third-culture cuisine in the UK? Here are three of the innovators currently making waves in London.