2. I N G R E D I E N T
M r. B e n j a p h o n W o n g s a r o t
2 6 J u n e 1 9 8 0 A g e 3 4 Ye a r
0 8 6 7 0 1 2 5 1 3
y o r d i n b o x @ g m a i l . c o m
2 9 / 6 8 R a t t a n a t h a n e e V i l l a g e s o i 1
B a n g n a - Tr a d 5 3 B a n g K r e a w B a n g p l e e
S a m u t p r a k a r n 1 5 0 4 0
H I S T O R Y
2 0 1 3 - 2 0 1 4 B H M A s i a
2 0 1 1 - 2 0 1 3 B a n g k o k f a n a t i x
2 0 0 9 - 2 0 1 1 U p s t r e a m
2 0 0 7 - 2 0 0 9 W P c r e a t i o n
2 0 0 5 - 2 0 0 7 U p s t r e a m
2 0 0 3 - 2 0 0 5 L e n s c a p e
2 0 0 1 - 2 0 0 3 f r e e l a n c e
3. I
believe that
human's perception of
good taste of the food come
from experience; of how much
you know and understand what
you ate. It is the same with a
design. The more we understand
what we're doing; the more we put
our minds in to it, the greater the
outcome. For me, delicious food
and a good design means that
I know what you like and
what you don't
like.
R E C I P E
