I was introduced in a magazine that discusses the link between food and design for a leading, bilingual culinary magazin based in Hong Kong called Tasting Kitchen 28 “Spring Sojourn” .
The magazine is published in print every two months, and issues are also available online.
You can view past issues here: https://issuu.com/tastingkitchen
香港の食とデザインについてのバイリンガル雑誌 Tasting Kitchen のvol.28″Spring Sojourn” にて作品とインタビュー記事が掲載されました。
こちらはオンラインでも読むことができます。(8,9ページに掲載)
https://issuu.com/tastingkitchen