Voices · The people behind the pots
Interviews
We sit down with the chefs, hawkers, and custodians who keep food traditions alive. These are their words — unhurried, unedited, and honest.
Featured interview
South Korea · Korean
Deeply rooted · 51–70 yrs
"Balwoo Gongyang: Cooking with Compassion"
At Balwoo Gongyang, Korean temple cuisine is more than food - it is a living tradition shaped by compassion, mindfulness and respect for nature. We sit down with Chef Kim to discover how her journey under Venerable Sun Jae shaped her philosophy of cooking, and why meeting her finally helped us understand the quiet intention behind the meal we had just experienced.
Seoul, South Korea
12 min read
August 2026
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All interviews
Interview
South Korea · Korean
Rising tradition · < 30 yrs
"Soul Dining: “Cooking Is a Conversation”"
At Soul Dining, a one-Michelin-star restaurant led by Chef Yoon Dae-Hyun and Chef Kim Hee-Eun, the experience is about something quieter, deeper, and far more difficult to articulate. A conversation between chef and diner, spoken through food.
Seoul 13 min read
Interview
South Korea · Korean
Old guard · 30–50 yrs
"Chodang Bonga: The Quiet Heart of Chodang Sundubu Village"
Chodang Bonga located in Chodang Sundubu Village is run by an earnest couple determined to serve customers good food. Fiery jjamppong with the fragrant smokiness and richness from beef brisket, tamed by freshly made crumbly soft sundubu.
Gangneung 8 min read
Interview
South Korea · Chinese · Hainanese · Halal
Legendary · 70+ yrs
"Hua Mui: 80 years on…The Brown Sauce that Never Changed"
Some restaurants survive because they change. Hua Mui survived because it knew what not to change. David Chiang reflects on family, responsibility, and the brown sauce that has remained the same since 1946.
Johor Bahru 13 min read
