executive-chef

My food is based on French and Italian cuisines, combining Southeast Asian flavors, and developing seasonal menus. I respect the ingredients and believe every ingredient is alive. I look for clever matches between ingredients, follow the laws of nature, and use ordinary cooking ingredients to cook delicate and delicious meals.

I really enjoy the research and development of innovative dishes using different ingredients and finding different sparks between them which form different tastes in our mouths. I pay attention to how colours complement each other, how the dish is presented, like a painting, or more like a work of art.

Cooking is endless, because I like it, I love it, I always want to improve my skills with my unlimited hard work and dedication.