AUGUST 5-6
5 ELEMENTS DINNER SERIES
“Five Chefs, Five Cultures, Five Forces of Nature”
Inspired by the ancient Chinese philosophy of the Five Elements: Wood, Fire, Earth, Metal and Water (五行), The Merchants presents two extraordinary evenings celebrating the diversity and creativity of contemporary Asian cuisine.
Bringing together five acclaimed chefs from across Asia, each representing one element, the dinners explore how different culinary traditions, cultures and philosophies can come together around a shared table while retaining their own unique identity.
The participating chefs are:
Paulo de Souza: The Merchants, Shanghai, China (Metal)
Ray Adriansyah: Locavore NXT, Bali, Indonesia (Wood)
Prateek Sadhu: NAAR, Kasauli, India (Fire)
Yu Bin (俞斌): Jie Xiang Lou (解香楼), Hangzhou, China (Earth)
Kim Hock Su: Au Jardin, Penang, Malaysia (Water)
Ahead of the dinners, we invited each chef to answer a few questions about their philosophy, inspiration and the ideas that shape their cuisine. Together, these conversations offer a glimpse into the people behind the menus and the spirit of The Five Elements.
AND FOLLOWED BY…
AUGUST 5-6
AETHER
“Beyond the Five Elements”
While downstairs, five of Asia’s leading chefs explore the ancient philosophy of Wood, Fire, Earth, Metal and Water, the journey continues upstairs at BAR BUD.
In many traditions, a sixth element exists beyond the physical world, aether, the invisible essence that connects all things.
For two nights, BAR BUD welcomes the award-winning team from BARC (Kathmandu, Nepal), one of Asia’s 50 Best Bars, to present a cocktail experience inspired by Nepal’s extraordinary ingredients, traditions and hospitality.
If the Five Elements celebrate the tangible expression of nature through food, AETHER explores its invisible counterpart through spirits, aromas and stories.
One philosophy.
Two floors.
One unforgettable experience.
GONG XI #02: “AFTERWORD”
Was there a Chinese ingredient or technique that especially stayed with you?
Juan Pescador: Yes, cooking wine, pickles, dehydrated vegetables, and fermentation. What I found beautiful is how natural all of this feels here.
It's part of daily food culture.
Did the trip spark ideas you might bring back to Barcelona?
Juan Pescador: Absolutely. We're excited to move further toward Asian flavors, more misos, more vinegars, more Chinese sauces.
Paulo, what did Juan bring into your kitchen that felt new?
Paulo de Souza: Northern Mexican cuisine.
Not Tex-Mex, something more specific, more rooted.
A real highlight was the white mole, which surprisingly felt close to certain Chinese textures, almost like porridge or dessert.
"FIRE HAS BEEN SHARED!"
As GONG XI #02 comes to a close, we asked Chef JUAN PESCADOR and Chef PAULO DE SOUZA to reflect on the collaboration, the flavors, and what this exchange brought to the table.
What will stay with you most from this trip to China?
Juan Pescador: The depth of Chinese culture. The diversity of products, the regional differences, and the richness of the techniques.
It's a very profound food culture.
Paulo, how did this collaboration express your idea of "third culture cuisine"?
Paulo de Souza: Juan already cooks from a third-culture perspective:
Mexican roots, shaped by Barcelona. At The Merchants, we bring that together with our own approach, using only Chinese ingredients. That made the whole experience even more interesting.
What do collaborations like this bring to chefs, beyond the food itself?
Juan Pescador: They open your mind.
Travel takes you away from stereotypes and puts you face to face with reality.
Cooking can do the same.
What do you hope guests will remember from
GONG XI #02?
Paulo de Souza:That food can be a meeting point.
Not just between ingredients,
but between cultures, people, and ways of thinking.
Three words for your China experience?
Juan Pescador:
Magnificent. Complex. Delightful.
Any hint about GONG XI #03?
Paulo de Souza: Still a secret.
But expect bold flavors from far away!