From ‘Meh’ to Memorable: The Art of Layered Flavour
Katerina Pavlakis 
Simple kitchen principles for making food to die for
A long time ago - over 25 years back - I found myself in Halong Bay, Vietnam. We were supposed to go on a jungle hike and then spend the night in a small fishing village, returning to the mainland the next day. But that night, searching for dinner, we stumbled into a tiny restaurant (more like a shack, really), its minuscule kitchen carved right into the rock wall towering behind the village.
I remember the prawns: grilled and smoky. But what really blew my mind was the dipping sauce. It was a flavour explosion so intense I can only call it… well, orgasmic. Salty, sweet, sour, spicy, and something deeply savoury all at once. I remember laughing out loud at the table, and then immediately trying to slow myself down just so I could stretch out the experience.
I was so hooked,
we ended up staying three extra days, just so I could keep
eating at that tiny place! And in four weeks of travelling Vietnam, we
never encountered anything quite like it again.
That sauce stayed with me. What made it so special? Now, years (and a lot of kitchen experiments) later, I finally understand the secret: it’s all about layering flavours - combining and contrasting salty, sweet, sour, spicy, and umami in just the right balance. That’s where the joy and the 'wow' effect comes from.
Why Some Meals Just… Sing
Maybe you’ve had this moment too: one bite, and suddenly you’re wide awake, delighted, craving more. Other times, food just tastes… fine. Not bad, but forgettable.
What’s the difference?
For me, it’s all about complexity. Amazing food always has layers.
Like a painting with background, highlights, and shadow - or music, with rhythm, melody, and little accents. When flavour is one-dimensional, it’s boring. When it’s layered and balanced, it’s irresistible.
The Six Building Blocks of Flavour
Most of us grew up thinking flavour is about 'ingredients' - or maybe just a sprinkle of herbs. But the real secret is knowing how to balance and layer a handful of universal elements.
Thanks to Samin Nosrat (Salt, Fat, Acid, Heat), here’s how I see it:
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Salt – Enhances flavour. It's not about making things taste 'salty'. Salt makes everything taste more like itself. A pinch in cake, a handful in pasta water, a scatter over tomatoes - it’s the difference between dull and dazzling.
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Fat – Carries and amplifies flavour. Olive oil, butter, cream, coconut milk… they help flavours linger, add richness, and create those luscious textures.
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Acid – Balances and brightens. Lemon juice, vinegar, pickles, yoghurt - acid is like turning up the contrast in a photo. It lifts everything, adds sparkle, and cuts through heaviness.
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Heat – Transforms. Not just temperature - how you use heat matters. Searing, roasting, simmering, charring. Think of onions turning sweet, or tomatoes going jammy in the oven.
But two other players are just as important:
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Sweet – Even in savoury dishes!
A hint of sweetness (from roasted veg, caramelised onions, a pinch of sugar or fruit) rounds out harsh edges and adds depth. Ever notice how tomato sauce always tastes better with a pinch of sugar or a grated carrot? -
Umami – The 'fifth taste' (Not everyone knows this one.)
Umami is that mouthwatering, deeply savoury, can’t-stop-eating flavour you get from parmesan, soy sauce, miso, mushrooms, slow-cooked meat, or even tomatoes. If salt wakes up flavour, umami grounds it - making food taste fuller and more satisfying. It’s the 'something extra' in so many cuisines (like that out-of-this-world Vietnamese dipping sauce).
How to Build Layers (and rescue a flat dish)
Here’s what chefs (and intuitive cooks) do that recipes rarely teach:
They taste, they tweak, and they build in layers.
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Taste as you go - not just at the end!
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If something tastes flat or 'meh', try adding a pinch of salt, a splash of acid, a touch of sweetness, a little fat, or an umami-rich ingredient (like soy, cheese, or mushrooms). Taste again.
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Too sharp? Add a bit of fat or sweetness.
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Too heavy? Brighten with acid.
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Too bland? More salt, or maybe umami is missing.
And don’t underestimate heat - roasting veg or browning meat gives a hit of sweetness and umami that boiling can never match.
Your Kitchen Is Your Flavour Playground
The good news? You don’t have to be born with a 'gift' for this.
Just be curious, keep tasting, and don’t be afraid to play with your food.
Next time you eat (or cook), ask: what’s happening in this bite? What’s missing? What’s overpowering?
Start building layers - in tiny adjustments, one at a time. Trust your taste. That’s where the real magic (and joy) begins.
You’ll know it when you taste it.
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PS: Have you ever had a meal that totally blew your mind? What made it unforgettable? I’d love to hear your flavour stories - or your kitchen experiments!
