Chef

Balance of flavor, texture, temperature and aesthetics is the most important in my creations.

Flavor is what the memory remembers most when you experience something delicious. Thus flavors of the dishes i create are profound, balanced and different.

Sometimes all it needs is a drop of citrus, acidity or sourness in the dish.

Taking for example you might remember the best chocolate cake you ever had but not remembering a tasteless but beautiful chocolate cake.

Texture is very important in the dish and temperature adds a different dimension to the dish. Lastly aesthetics is also an important factor but not the most important. Sight is the first experience and interaction with the dish and it should look pleasing to the eye.

Share this

Albums

Desserts   |   37 photos

Consultancy   |   7 photos

Miele Japan 2013 Collaboration with Ceramic artist Koji Tsuji. Spring Theme   |   22 photos

Taking inspiration from Spring with blue depicting water, Yellow for Sunlight, Green for growth and Red for blossom.

Both koji and myself have carefully orchestrated an experience crafted using both ceramics and food, shared through 4 colours representing spring.

Blue - water (seed)
Yellow - Sunlight (sprout)
Green - Energy (Growth)
Pink - Blossom (full bloom)

# # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # # #
# # # # # # # # # # # # # # # # # # # # # #
# # # # # # #