THE ANT'S MIND IS MINE
My mind flies like a leaf of paper unglued, unstitched, yet unfree in the wind’s arms Like an ant always searching for directions — sensing, feeling, and changing […]
My mind flies like a leaf of paper unglued, unstitched, yet unfree in the wind’s arms Like an ant always searching for directions — sensing, feeling, and changing […]
“In silence, clarity comes to you.” Silence is pure A soul without garbage, the secret of success when clarity matters What is it – that does not speak? Buried thoughts […]
As one of the most important condiments in Japanese cuisine, miso is the pure embodiment of umami. What you taste in most of the commercially-made miso pastes, save for the […]
Breakfast, while being lauded as a necessity is still twisted in the malice of consumer manipulation. As with transient diet regimes, the first meal of the day gave in to […]
Precursing the conception of the Winter Olympics, savvy European jet-setters vested into the mountain oasis of St Moritz. Revelling in the pristine Alpine air, the affluent and trendy still sport […]
Nobu Matsuhisa, world’s most known Japanese chef, is open to vegetarians. His fame did not spark into global consciousness from Japan, but Beverly Hills, where Nobu’s first restaurant Matsuhisa casually rolls […]
Henri Milan is a character. Still experimenting after thirty-three years at the helm of his Domaine Milan, the flamboyant and outspoken vigneron has produced a wide range of distinct wines from […]
Alexis Gauthier was the first Michelin chef serving fine vegan tasting menu in London. At his restaurant Gauthier the French chef has offered by far the most sophisticated vegetarian plates […]
I interviewed Shinichiro Ogata, Japanese designer, creative director and founder of SIMPLICITY and SABOE tea experience on the theme of Japanese contemporary culture & tea’s place in it. Shinichiro Ogata, the […]
Joel Robuchon does not need any introduction for a majority of food connoisseurs…