This traditional Chinese flavor is much discussed and debated!  It is said the dreaded MSG was created to simulate this amazing taste that traditional chefs once achieved through skillful preparations.  Although it’s sometimes likened to umami, chefs and culinary experts will argue that xian is totally different. Some say that it also takes on additional tastes or aftertastes in various locations.   In Taiwan Chef Christine discovers that xian has a sweet aftertaste. In Hong Kong it is celebrated in the world’s most expensive bird’s nest chicken wings and in the Peranakan cuisine of Singapore with a dish made from a nut that can actually kill you (poisonous if not prepared correctly)! And at the molecular Labyrinth Restaurant, Chef Han presents Christine with a very modern take on a traditional Singapore dish where xian is central and essential.