E for Eat

06/07/2026

06/02/2026

𝙲𝙾𝙽𝚅𝙴𝚁𝙶𝙴𝙽𝙲𝙴 — is the sound of 63 restaurants and 6 bars finding a single rhythm in one dark, Nordic winter. It’s what happens when one chef’s stubborn belief—that a dining room can still be the world’s most honest meeting place—quietly pulls the global gastronomic compass toward one point: .

It began as a feeling—a conviction, that the world outside was pulling itself apart. In a moment of polarization, chose to act on the opposite impulse: convergence. He sent an invitation. One email, then twenty. The reply was a collective leaning-in, a chorus of yes that echoed from every corner of the map—a resounding, worldwide we’re in.

What unfolded was a voluntary disarmament of ego. For five days, ceased to be a destination and became a vessel. Its stage, its team , its very heartbeat were handed over to friends and strangers alike.

I watched chefs who usually helm their own empires stand shoulder-to-shoulder, passing spoons and stories, translating heritage into a shared understanding.

The scale was heroic—a ballet of 120 dishes and countless cocktails—but the spirit was intimate. It’s like the world’s most ambitious potluck—a kitchen party where everyone brought the very best from their home, and stayed to cook, share, and stir the pot together. Nothing, it seemed, could stop this shared impulse to come together.

Convergence is also a reminder that before food is innovation, it is language. And in that cavernous, luminous dome, for a brilliant moment, the world made sense. One plate, one conversation, one handshake at a time.

To , , , the entire Alchemist team and participating chefs, mixologists—thank you for the profound, determined proof: you made us believe, again, that we are better together.

03/01/2026

23/12/2025

𝐸𝐿𝒜𝐼𝒩𝐸 𝐼𝒩 𝒫𝒜𝑅𝐼𝒮 ! 🇫🇷✨ Well, not quite… I chose to spend my birthday at home with family instead of hopping on a flight.

Reflecting on this past year, it’s been a journey filled with many highs and lows. While work has been rewarding, it has also taken a toll on my body and mind. I’ve witnessed health struggles in my family that have weighed heavily on my heart. My grandmother is recovering from surgery and is finally back on her feet, and my dad’s eye surgery is scheduled soon. I feel so thankful for my mom, who continues to embrace life with a smile.

I carry the memory of my beloved cats, Bochu and Bondie, who are chasing rainbows now. I miss them dearly every moment, yet I hold onto the hope that we’ll meet again.

I also want to take a moment to appreciate those who have reached out with words of care and support. Your kindness lifts me when I need it most. And as I navigate through all of this, I’ve learned to embrace what really matters—love, family, and the moments that bring us peace.

So here I am, truly grateful for the love around me. Happy birthday to me 🤍 and Merry Christmas to all of you ❤️

18/12/2025

Following flavor trails from late-night street stalls to bold new openings, I look for places—from humble counters to inventive dining rooms and bars—that carry care, craft and a quiet spark. This is an electrifying moment — Asian flavors and the people shaping our dining scene are rewriting the global table, and I’m excited to share it as a traveller, writer and brand maker.

Delighted to return as a Travel + Leisure Asia Tastemaker for 2025/26 — more stories coming in the new year. If you’re cooking, pouring or opening somewhere you’re proud of, I’d love to see it. Stay tuned — much love to Hong Kong & Macau 🤍

Thanks

20/11/2025

Still buzzing from the incredible energy of judging the Campari Red Hands HKMO 2025!

Beyond the amazing cocktails rooted in the , I was truly moved by the passion and drive of all the talented bartenders. The way they played with the five senses was so personal and original—we encountered a coaster infused with coffee aromas, a custom vinyl record scented with camphor oil to set the mood, and even an edible lipstick garnish 💋 Every little detail told a story.

A huge congrats to of for the win— next stop, Milano! And a big thank you to the organizers and my fellow judges for such a memorable experience.

This reminded me that Campari isn’t just a 165-year-old icon, it’s a living canvas for expression and a spark for today’s bartenders to create something unforgettable ❤️

Well done to all the finalists 👏

07/10/2025

Last night, under the full moon of the Mid-Autumn Festival, I’m reflecting on an lunar-inspired meal that moved me deeply. At , Chef ‘s new ‘Guided by the Moon’ menu is more than a tasting journey, it’s a poetic dialogue with Balinese culture.

Having made Bali his home for 12 years, his respect is palpable in every detail. His now-iconic charcoal puff with smoked mackerel is his edible version of a Balinese offering—a small, perfect prayer on a plate. He transforms the familiar into the extraordinary: a “lapis” that’s actually savory duck liver, a moon scallop crème brûlée that defies expectation.

This is borderless cuisine at its most intelligent and soulful. And a huge nod to Pastry Chef Dayu—her tempeh dessert was genius, and I’m still dreaming about her homemade brown butter.

To experience a chef cook not just with ingredients, but with rhythm, ritual, and true reverence, is a special thing. A celestial dinner for a celestial night 🌕