Cinnabar among restaurants uncertain about all-electric kitchens

Alex Crowe
By Alex Crowe
Updated August 7 2022 - 11:18pm, first published August 5 2022 - 7:30pm
Cinnabar head chef Hoo Chin, pictured with manager Tito Majumdar, uses wok hei to impart a distinctive flavour to some of the restaurant's dishes. Picture: Sitthixay Ditthavong

Stir-fries, steaks and seafood have traditionally been synonymous with cooking on an open flame, but chefs at places like Cinnabar could soon be learning new methods for their cuisines.

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Alex Crowe

Alex Crowe

Science and Environment Reporter

Alex covers science and environment issues, with a focus on local Canberra stories. alex.crowe@austcommunitymedia.com.au

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