For those who love Japanese food or French cuisine, this one is worth a look as Japan-born chef Daisuke Mori brings his mix of Japanese flavours and French techniques to the city for a culinary pop-up later this week. When we connected with him to find out how he intends to blend the two cuisines, he laughs, “Cooking is about knowing when to let an ingredient speak for itself and when to build on its flavour. Having grown up with a Japanese palate, trained in French cuisine in Japan, and worked in kitchens in Paris and Hong Kong, my entire career revolves around blending.”

Matcha Panna Cotta