We are planning a single-malt paired dinner in June with Glenmorangie single-malt scotches from Diageo Moet Hennessy. This will be really exciting as it has not been done often in Asia and the combination of a fine single-malt and matched food can be mind-expandingly delicious.

The other concepts in the early planning stages are a vegetarian night—with all or at least 80% vegetarian dishes. We hope this can show how great vegetarian food can be.

I hope there is a move towards restaurants that are more sincere in how they create meals and consider the customer. All restaurateurs need to make a profit, but being more personal and genuine, from sourcing food, to having a passion about the cuisine, is a good investment and not a wasted effort.

I’m fed up with restaurants in shopping malls and ramen restaurants—there must be almost as many in Bangkok as Tokyo.

A few higher end hotels are doing [pop-up restaurant nights] but it is not at all the same. They have huge support staff and professional kitchens and tend to do food that is already in the restaurant scene. We prepare everything in an Electrolux-sponsored home kitchen, so it is like a house dinner party. And we try to offer an experience and cuisines you cannot get anywhere else.