Why third-culture cooking is less of a trend and more of a triumph
Open this photo in gallery:
Chef Mark Singson, who moved to Canada at age 7, says his cuisine pulls from the sum of all his food memories. ‘The way I cook has always been Vancouver-forward. Some of the dishes are in Filipino flavour, but in the context of Vancouver.’Shingo Suzuki
When you’re born in the diaspora to immigrant parents, you’re often tasked with learning how to live in two worlds. With the ceremonious transfer of generational trauma, a well-documented experience for children whose parents likely fled conditions such as war, poverty and abuse, along with the burden of assimilation, a…