如果说食材是美食的骨架，那香料可谓是美食的灵魂。不论是辛辣刺鼻的胡椒、生姜，还是芳香四溢的茴香、肉桂，学会在纷繁复杂的香料相融、相触中唤醒食物的自然风味，这是专业厨师研发与制作佳肴的必修课。

If ingredients form the backbone of a dish, then spices can be considered the soul of cuisine. Whether it's the pungent heat of pepper and ginger or the aromatic allure of fennel and cinnamon, mastering the art of awakening the natural flavors of food through the intricate dance and blending of spices is an essential course for professional chefs in developing and creating exquisite dishes.

在来自香港的年轻主厨Louis看来，每一道菜品都有一个关于香料的故事。曾任职于亚洲50佳餐厅、米其林一星餐厅的宝贵经历，让他收获了一个简单而又深刻的道理——“读懂香料的来龙去脉”。怀揣着这样的美食哲学，今年Louis选择将具有调和属性的精致融合菜带到世界美食之都广州，他希望透过一间酷似香料博物馆的CHŌWA餐厅，融合东西方的饮食文化去深耕创意菜品，传递独树一帜且丰富多元的料理见解。

According to the young chef Louis from Hong Kong, every dish tells a story about spices. His valuable experiences working at a Michelin one-star restaurant, which is also recognized as one of Asia's 50 best restaurants, have taught him a simple yet profound lesson - "understand the origin and history of spices". Armed with this culinary philosophy, Louis has chosen to bring delicately fused dishes with harmonious attributes to the culinary capital of the world, Guangzhou, this year. Through CHŌWA restaurant, which resembles a spice museum, he aims to cultivate creative dishes that blend Eastern and Western culinary cultures, conveying unique and diverse culinary insights.

步入位于广粤天地的CHŌWA，简洁恬静的气质迎面而来，让人印象深刻的莫过于融入墙面装潢的香料柜与酱料柜，来自世界各地的特色风味被整整齐齐地摆放在大小角落，每一种香料和酱料都贴着专属标签，这既是Louis制作融合菜的重要秘诀，也是餐厅注重食材本味的最佳写照。

As you enter CHŌWA located in Canton Place, a simple and serene atmosphere greets you. What leaves a lasting impression is the spice cabinet and sauce counter integrated into the wall decor. Flavors from around the world are neatly arranged in every nook and cranny, each spice and sauce adorned with its own label. This not only serves as an important secret to Louis' creation of fusion dishes but also exemplifies the restaurant's commitment to preserving the true essence of ingredients.

若细心查看各色香料，不难发现它们的产地尤为多元。Louis介绍，“餐厅单是胡椒类香料就有十几种，个人较常使用来自法国和印度的胡椒。”另外，他精心腌制的不同发酵汤料也颇有巧思，既包含西方的细腻质感，也蕴藏东方的轻柔淡雅。

Upon closer examination of the various spices, it becomes evident that they originate from diverse regions. Louis explained, "The restaurant alone has over a dozen types of pepper, with my personal preference leaning towards those from France and India." Additionally, his meticulously crafted fermented broths showcase ingenuity by incorporating both the delicate textures of the Western world and the gentle elegance of the East.

Louis表示，作为一间精致融合餐厅，对香料与酱料的讲究毋庸置疑。譬如午餐所用到的咖喱是他选取蔬菜跟香料亲手制作，有别于现成的咖喱调味料，他认为依靠自制调和口味更能折射出融合菜式的精髓。

Louis emphasized the meticulous attention given to spices and sauces as an integral aspect of being an exquisite fusion restaurant. For instance, the curry used in the lunch menu is crafted by Louis himself, blending vegetables and spices by hand. Diverging from ready-made curry seasonings, he believes that relying on homemade blends can better reflect the essence of fusion cuisine.

虽是东西方融合餐厅，但在CHŌWA总能寻觅到传统粤菜的部分饮食文化，不时不食便是该餐厅的显著特点之一。

Despite being a fusion restaurant blending Eastern and Western influences, CHŌWA consistently incorporates elements of traditional Cantonese cuisine. The concept of "not eating food that is not in season" is one of the distinctive features of this restaurant.

恰逢广州官宣入秋，Louis分享了餐厅在这个滋补季节上新的众多时令菜式。“像是胡萝卜、洋葱这类根茎类植物，因为要存储热量过冬，当下口味处于最甜的阶段，目前餐厅的秋季菜单已经广泛使用这类食材。此外，我们的菜单也会根据时令限定出品，翻阅菜单就可以捕捉到不少时令菜。”

With the official arrival of autumn in Guangzhou, Louis shared many new seasonal dishes introduced by the restaurant for this nourishing season. "Root vegetables like carrots and onions, which store energy for winter, are currently at their sweetest. The restaurant's autumn menu extensively incorporates such ingredients. Additionally, our menu is designed to feature seasonal offerings, so you can find a variety of seasonal dishes just by perusing the menu," said Louis.