Members of the cooking class buy produce at Wen'er Market. [Photo/tidenews.com.cn]

This Dragon Boat Festival, grassroots Hangzhou chef Ma Kunshan took the international spotlight as his photo teaching foreigners to cook Hangzhou cuisine landed on the front page of the Nouvelles d'Europe (UK edition).

Ma, owner of Michelin Bib Gourmand restaurant Hao Canteen 1987, is known for creatively blending tradition with global appeal.

In April, Ma led a cultural cooking class for 14 young people from countries such as the United Kingdom and Germany. Held at Wen'er Market's shared kitchen, the session introduced dishes like sliced garlic fish, fava bean omelet, Hangzhou-style rolled chicken, and sweet-and-sour pork — designed for international beginners using seasonal and symbolic ingredients.

From preparing snakehead fish to peeling fava beans, participants gained hands-on exposure to Hangzhou's culinary culture. "They were amazed that such a strange-looking fish could be edible," Ma recalled. "And they loved the food."

Ma's commitment to culinary diplomacy goes beyond home kitchens. He also collaborated with China Academy of Art to reinterpret the "Bauhaus Lunch", a historic German dining concept, using Hangzhou ingredients. Dishes like "Intuitive Salad" bridged Eastern flavors with Western art, sparking nostalgic responses from European guests.

Whether at local markets or at cross-cultural dining tables, Ma continues to serve up authentic Hangzhou cuisine with global resonance — one plate at a time.

Chef Ma teaches students to make Hangzhou-style rolled chicken. [Photo/tidenews.com.cn]