Tonic Cusine

I'll comment this interesting article I read at Time magazine.
It talks about a new style of cooking, it comes from the orient and one of the most known Chef who is developing it is Raphael Gamon who has a restaurant in Singapore. The idea is to create plates with the herbs and roots, ingredients that have been known by Chinese for centuries because of their medicinal values. Their objective is to offer food that is not only healthy/bio but more than that, help healing diseases.

Hoteliers should pay attention to this new tendency, everybody knows that organic food and health spa/thalasso treatments are a huge trend. Why not add to all this cusine that will help the body healing... according to the article it may also taste good! I believe it is worth trying.