Maybe it’s a cop-out to call myself ‘food-obsessed’, because people claim to be obsessed with anything and everything these days, but I really mean it. One thing I love is to really understand what’s going into a dish, when, and why. And the other thing I love is to make things look beautiful. Colours, arrangement, accompaniments, they’re all things that deserve as much attention as flavour. 

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In a world full of promotions and pay checks, it’s important to know what's worth it. No one's paying me, so I take pride in being an honest critic. For the last few years, I’ve been making my way around restaurants, bars, and cafés, many of which were social media or article recommendations.

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I truly enjoy debunking the sentence, ’you absolutely HAVE to come here when you visit [insert city]’, because 9 out of 10 times, you absolutely don’t.

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I’ve been in the kitchen for years so I can pretty confidently say I know a lot about food. That’s not to say I know everything- I'm not going to compare myself to those who’ve been in the food industry for decades, because what's the point in that.

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Travelling around East and Southeast Asia taught me about the versatility of certain ingredients and techniques, so I've spent lots of time combining them with those of the West. Surprise, surprise, it’s okay to mix the two. If it tastes good, that’s that. And that’s the idea I’m here to push. Alongside the food styling and candid reviews, I document my culinary endeavours, successes and failures alike. As cliché as it sounds, trial and error really does work.

 

Take a look at my portfolio for previous and current projects, and if for some reason you’re really curious about my (possibly controversial) opinions, my journal is slowly but surely filling up.