"When I was young I was exposed to the various medicinal herbs that my mother used to cook. More often, there were smells all over the house. The process of cooking a herbal formula is much like making soup, more of a culinary process for me.

"I think my gustatory sensations then developed by getting to know the different nuanced smells of herbal medicines."

With his knowledge of traditional Chinese medicine, Ji also uses medicinal elements in his French-oriental fused cuisine.

"But these elements are manifested in an intangible way."

He cites as an example of huangqi (astragalus root), a staple of Chinese herbal medicine that is believed to boost the immune system. It is presented in the form of foams, using molecular gastronomy techniques. And to offset the legumes flavor coming out of huangqi, some spices have been added.