I am amateur cook with sloppy form. And I don't plan on ever becoming a pro.

Cooking to me is not about creating the best tasting dish in the world. Rather, it is an outlet of expression, a means to evoke sensations.

In this article, I share my life-long pursuit of joy in my home kitchen.



Sushi Ice Cream: Salmon neta on rice ice cream



Ox Tail, with Variations of Burdock Roots

Total Work of Art

Food is the fullest form of art to me . It engages all your senses: its look, smell, taste, temperature, texture, the sound it makes when you cook/eat it, and the bodily feelings it leaves you with.

A well-executed dish triggers a constellation of inter-related physical and emotional sensations that are too complex to put into words. And its transient nature only adds poetic beauty to it . You savour the moment until it vanishes .

The Science & Experimentation

Cooking is also a science. It is a repeatable process that allows for accumulation of knowledge, through experimentation and diligent documentation. Learning the fundamentals and theory of cooking satisfies the nerdy side of me. And thanks to our collective knowledge amassed over generations, we can reliably create great-tasting foods.

Many cooks use the word "experimental" to describe :

But being experimental means something different to me. My goal is not to make food that tastes good. Discovery is what I am really after.

Fun + Discovery > Taste

What motivates me in the kitchen is not the outcome of the experiment, but that I have fun playing and that I walk away with a new discovery .

The "success" of a dish matters much less than the process of trying. It is not the outcome of this particular instance of the dish that appeals to me. But rather the abstract idea that I start with, and having it meet with reality.

In that regard, the anime/manga series "Shokugeki no Soma" ("Food Wars") resonates with me very much . It's not for everyone, but it's the closest to describing how I feel towards food.



Nori ice cream, with quite a bit of MSG. I liked it. But others said it was weird...

Alchemy — When Ingredients Are Transformed

My most joyful moments in the kitchen are when seemingly unrelated ingredients (or processes) work together to deliver surprising outcomes .

The process feels like alchemy — watching ingredients transform, using a variety of unusual flavour combinations, processing and aging techniques. Finding a new peak on the vast landscape of possible dining experiences. Tricking the brain into perceiving ingredients that aren't there . It is immensely satisfying.



Blackened, lacto-fermented banana purée. It looks and takes like preserved olives, only much more interesting. 



Lacto-fermented oyster mushrooms, torched. Looks and tastes like scallop, with an added funk.

I love experimental cooking, for the marriage of art and science. Traditions and discovery. Play and chores.

If you enjoyed this, follow me on Twitter !