Amid the glitter of Michelin kitchens, I chose to become a "deserter" all to rediscover the true essence of food.

I spent seven years working in the intense, high-pressure kitchens of Michelin restaurants. For a long time, I believed that the pursuit of ultimate flavour was the final destination of a chef. But as I looked at those exquisite yet heavy sauces, and ingredients over-processed in the name of texture, I began to ask myself: if fine food comes at the cost of our health, can it still be called a blessing?

So I chose to let go of those so-called honours and walk away from a world obsessed only with "pleasing the palate". I have always believed that the best flavours should carry a healing power. I have poured the skills I cultivated over those seven years into the wisdom of Chinese herbal cuisine, shaped by the rhythm of the four seasons.