Traveling in the marvelous and enriching cultures of East and South East Asia, one encounters an unbelievable world of ingredients, tastes, colours and textures. Culinary moments that become a significant part of our memory…sitting for a steaming bowl of Udon (うどん) noodles soup in a ‘service area’ of a Japanese high way, standing in Taipei near a food stand, devouring a plate of ‘stinky Tofu’ (臭豆腐), the smell of which makes tourists run away…being served by a family in Myanmar a typical tray of green tea salad…or a killingly-hot tom-yum soup (ต้มยำกะทิ) on a street in Bangkok…the list of ingredients and dishes is indeed inexhaustible. I love the tastes, the various cooking techniques and the strong tendency for fresh, plant-based ingredients combined with aesthetic presentation;
I cook like I paint like I think…in-between chaos and order.
