With its deep-seated traditions and centuries-long history, Cantonese food doesn’t appear to be a cuisine that’s easily susceptible to reinvention or modern flights of kitchen fancy. Yet shrewdly and skilfully, some of the most talented chefs in Chinese restaurants around Asia are revamping Cantonese classics for the modern-day palate, whether it’s through incorporating Japanese or Western ingredients, experimenting with new methods, or reinterpreting age-old recipes with a contemporary twist.