A pinch of asia

A Canadian chef in Shanghai eagerly embraces the Eastern flavors he learned to love in Vancouver, but 'fusion' is not his game, he tells Mike Peters.

You can admire his ginger salmon or his Chinese cumin chicken. But don't say the F-word around chef Bradley Hull.

"What I do is very much Western cuisine - it is not fusion," says the Canadian-born chef at the Portman Ritz-Carlton in Shanghai. "But I enjoy the Asian flavors a lot, and use the techniques I know to take advantage of them."