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Informationen zum Autor Danny Chu is a former foreign currency trader who left the corporate world and followed his passion to Japan to learn more about shojin ryori, the art of Japanese Zen cuisine. With hard work and unwavering determination, Danny mastered traditional Zen temple cooking and became the first shojin ryori chef in Singapore. He ran Enso Kitchen for several years, delighting both vegetarians and non-vegetarians alike with his creative dishes, and garnered rave reviews from the media, including Wine & Dine, Travel+Leisure, BBC Good Food, Appetite, The Peak, Business Times and Channel News Asia. Today, Danny is based in Taiwan but returns to Singapore every quarter to organise lunch and dinner sessions which are eagerly anticipated and quickly snapped up once bookings open Klappentext Shojin ryori is the art of Japanese vegetarian cuisine that originated from the Japanese Zen temples, but is today widely popular all over the world for its healthful and well-balanced meals prepared without meat, fish, eggs or dairy products.
