Global Cuisine - Chef Junnie Lai

11/22/2025

As the weather turns colder, our cravings shift — and warm spices suddenly take center stage.
Think pumpkin spice, apple pie spice, Baharat, Garam Masala… there’s real science and seasonal wisdom behind why these flavors feel so comforting right now.
In my latest article, “The Flavor Science Behind Warm Spices in Winter — and How Cooking with Them Helps You Stay Balanced,” I explore:
✨ Why our bodies crave warm, aromatic spices in the cold season
✨ The global spice blends that create depth and warmth
✨ The wellness benefits (and the hidden drawbacks) of using too many warm spices
✨ How to balance dryness and heat by cooking with intention
✨ Who benefits most from warm spices — and who should use them sparingly
For chefs, product developers, wellness enthusiasts, and anyone who loves seasonal cooking, this is a beautiful reminder that flavor and physiology always work together.
As a chef and natural medicine practitioner, this is the intersection I’m passionate about — where culinary craft meets seasonal health.
If you're curious about how food can support your winter energy, digestion, and comfort, I invite you to take a read.
👇
https://www.globalcuisineconsulting.com/post/the-science-of-warm-spices-and-why-your-body-craves-them-in-winter

As the weather turns crisp and the days grow shorter, warm spices begin to take center stage. From apple pie spice and pumpkin spice to fragrant blends like Baharat and Garam Masala, these cozy aromatics suddenly appear in everything—lattes, baked goods, roasted vegetables, and hearty stews.But wh...

11/12/2025

Okonomiyaki in the Making — Inspired by Japan 🇯🇵✨

Earlier this year, we were in Japan, exploring local flavors and culinary traditions. Among all the incredible dishes we tasted, Okonomiyaki quickly became one of my personal favorites — a humble yet artful savory pancake layered with flavor, texture, and soul.

Back in our test kitchen, we’re now perfecting our own version — inspired by authentic Japanese street food, elevated through research, sensory testing, and ingredient innovation.

This project isn’t just about recreating a dish — it’s about understanding why it works, how culture shapes flavor perception, and how we can bring that experience to modern diners.

Because when tradition meets innovation, the result is something truly memorable.

11/07/2025

10/17/2025

🌿 Do We Really Need Everything in One Bowl?

I’ve been noticing a trend lately — blending or mixing everything good into one pot or one smoothie.
Greens, seeds, fruits, powders, herbs… all together in the name of health.

But I often wonder — does the body really benefit from so many ingredients at once?
Or does true nourishment come from simple, intentional combinations that our body can easily absorb and enjoy?

Personally, I find joy in slowing down — sipping chrysanthemum tea, adding a few nourishing ingredients to soup, or enjoying fresh food that lets each flavor shine.
When we eat with presence and enjoyment, our body actually absorbs nutrients better.

Eating isn’t just about fueling up — it’s an experience of connection, taste, and care.

What do you think?
Do you believe in “everything good in one bowl,” or do you prefer keeping it simple and balanced?

10/16/2025

Cooking with Love & Intention ❤️🌶️🍏

Food isn’t just about flavor — it carries energy and intention.
This week, I’m fermenting red chilies with apples and Roku Gin (traditionally it would be rice wine, but I’m experimenting!). I can’t wait to taste how the gin transforms the sauce.

The second batch? Lime, garlic, salt, and green chili — all fermenting together to create a zesty, punchy balance.
Both sauces are made with health and deliciousness in mind. That’s the joy of cooking with love — it turns every jar into something more than food. It becomes nourishment.

👉 Do you believe intention changes the way food tastes?

10/15/2025

💡 Product Positioning Insight

When developing sauces for the market, I always think in terms of:
• Adventurous vs. Familiar flavor profiles
• Usage flexibility (dip, drizzle, base, marinade)
• Ingredient storytelling that connects with cultural traditions and modern taste trends

These two sauces offer a spectrum:
🌿 One invites with lightness and approachability.
🌶️ The other surprises with depth and complexity.

Both are rooted in clean, fermented flavor.

✨ Would love to hear—which one would you try first?

⸻

09/29/2025

🎓🌿 Today, I’m grateful to share a milestone: I have officially completed my PhD in Natural Medicine.
Seven years ago, I made the decision to fully embrace the principle of Food as Medicine and committed myself to this path of study. It has been a journey of discipline, discovery, and deep passion — one that blended my culinary background with a desire to understand food in its most powerful role: as a tool for healing and wellness.
This accomplishment marks the completion of my formal education journey — but also the beginning of a new chapter where I hope to share, teach, and inspire others through what I’ve learned.
To everyone who supported, encouraged, and believed in me along the way: thank you 🙏.

09/03/2025

🌍 Why Fresh Markets Still Matter — And What Brands Can Learn

Across Asia, Europe, and Latin America, fresh markets are more than tradition—they’re a trust economy.
Vibrant stalls. Familiar vendors. Food that smells like it came from the earth or the ocean just hours ago.

As a chef and food innovation consultant, I often ask:
👉 Why do some consumers drive across town to buy produce from a market, even when supermarkets are more convenient?

Because fresh markets offer what many modern brands try hard to emulate:

🔹 Transparency – You see your fish cleaned, your tofu sliced, your herbs bundled.
🔹 Sensory trust – Color, aroma, texture—all experienced in real time.
🔹 Human connection – The vendor remembers your name and gives tips on how to cook it.
🔹 Place-based identity – Each market reflects local flavor, season, and values.

📈 For CPG brands, retailers, and foodservice: this matters.
Consumers are craving what fresh markets symbolize: authenticity, freshness, minimal processing, and connection.

➡️ Can your product capture the spirit of the fresh market—even if it’s shelf-stable, frozen, or e-commerce?

This is where culinary storytelling meets strategic innovation.

⸻

09/02/2025

🌱 Late summer is a season of transition.
In Traditional Chinese Medicine (TCM), this short period between the height of summer and the crispness of fall is linked to the Earth element—a time for grounding, centering, and preparing the body for change.

As we move toward autumn, our focus shifts:
🍎Nourish digestion with grounding foods like squash, legumes, and root vegetables.
🍐 Support immunity and lung health as the dry season approaches with pears, almonds, and lotus root.
🫚 Add warming spices—ginger, cinnamon, turmeric—to balance cool nights ahead.

💡 For chefs, product developers, and wellness innovators:
This seasonal transition is more than ancient wisdom—it’s a strategic moment. Aligning your menus, products, or campaigns with the shift in seasons builds authenticity and connects with consumers seeking wellness through nature’s rhythms.

✨ Imagine: a “Late Summer Earth Bowl” or a “Fall Balance” functional beverage—not just food, but a story of harmony and health.

🍵 Seasonal eating is not only good for the body—it’s good for business.

08/27/2025

Did you know bitter flavors help cool the body and calm the mind? 🌱 A squeeze of lemon on greens is more than flavor—it’s functional.

08/21/2025

Whole Foods, Whole Nourishment 🌱

Some of my most nourishing food memories are also the simplest.
A tomato eaten warm from the vine.
A peach so sweet it needed nothing else.
A bowl of plain rice, carrying warmth and comfort all on its own.

In Traditional Chinese Medicine, whole foods in their natural state are more than just ingredients—they carry an energy, a balance that supports body and mind. When we honor food as it is, we’re also honoring its ability to nourish us fully.

Sometimes the simplest plate is the most healing. ✨

👉 What whole food brings you back to balance?