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BARRY WONG
Still Life
Documentary
About
Blog
Contact
Interview
Three Parsnips
Shiso Leaves
Nori, cold-toned process
Japanese Yellow Plum
Rice, Leaf & Spoon
Bok Choy on Red Lacquer
Green Onions
Persimmon
Cabernet Sauvignon grapes
Pasta
Sake
Pomegranate
Asian Spices
White wine & bread, Italy
A Bowl of Cherries
Spices
Jasmine Tea & Black Teapot
Chives and Wok
Port & Cheese
Spaghetti frutti di mare, Italy
