Raw desserts. From left: blueberry cheesecake, chocolate brownie, carrot cake. Photo: SpiceBox Organics
Punam describes herself as an “ingredient chef” and I know exactly what she means, in fact, I cook the same way. She’s inspired not by techniques or recipes, or even cuisines; she’s motivated by ingredients, and what they innately have to offer – creaminess, sourness, complexity, spice, crunch… She has a naturally discerning palate and is an instinctual cook, and her food is seasoned with confidence and care - maybe that’s why I enjoyed her food so much, I felt like I understood it.
SpiceBox Organics are well-deserved winners of Food Made Good’s Business of the Year Award. Punam’s approach to running her business doesn’t come from a place of being didactic, or commercial; instead, what she demonstrates simply by example is that health, wellness and caring for the environment is not just the ‘conscious choice’ but the natural one, - and however big or small those choices are, we only stand to benefit, and consequently, so will the Earth.
Debbie Wong is a professional cook, writer and classically trained actor based in Hong Kong. She is the host of Food Wars Asia, Kitchen Quickies, and her ongoing international culinary series on YouTube - Debbie Wong’s Wok and Gong. Follow her on all socials @ms.debbiewong.
This article was created in partnership with Food Made Good HK.