These dishes are a result of my personal culinary trials. As a head chef
it’s essential to constantly explore different ingredients, techniques, and quality levels. Every experience, whether a success or a lesson, contributes to growth and creativity in the kitchen. I believe that only through continuous experimentation can we discover what truly works—and create something exceptional.
Beetroot with Tahini Yogurt, Blood Orange & Toasted Sesame Seeds
Slow-roasted beetroot, delicately layered over a creamy tahini-infused yogurt, is paired with segments of vibrant blood orange for a bright, citrus contrast. Finished with a drizzle of orange reduction and a sprinkle of toasted sesame seeds to add warmth and texture. A balanced dish that celebrates earthiness, acidity, and smooth, nutty undertones—elevating a humble root into a refined culinary experience.
Garden Green Salad with Long Beans, Spinach, Peas & Asparagus
A vibrant medley of seasonal greens featuring tender long beans, young spinach leaves, sweet green peas, and delicate pea shoots. Lightly blanched asparagus adds texture and freshness, while a bright green herb oil and a touch of fresh lemon juice bring harmony and lift to the dish. This salad celebrates the natural flavors of spring vegetables—crisp, clean, and elegantly balanced for a refreshing and nourishing experience.
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