There is plenty of room for exploration within the form - so why, do you think, it remains relatively static? Maybe it doesn't, and I've got it all wrong.
This is an interesting topic that touches on culture and education as well as cooking. What if Chinese fine dining broke off its shark fin and abalone shackels? Do you have any favorite chefs that are pushing the envelope? What are they cooking, and where?
All of this pondering is the result of one meal, at one very good - maybe even great - modern Chinese restaurant in Taipei. You'll hear about that later. But in the meantime, if anybody out there would like to weigh in, I'm all ears.