A culinary conversation series on transcultural identity
»Numaru« deeply explores the individual and diverse aspects of transcultural identity formation through personal storytelling and cultural exchange—fostering awareness and a more nuanced understanding.
It offers an intimate space to reflect on our personal development in today’s context of multiculturalism, urban society, and global influences.
The world is in a flux—we move, travel, love, live, expand; we find new social and cultural landscapes—by force or by choice. How does this affect us in our being, and our understanding for each other?
As a Korean adoptee in Germany, I have reflected on my origin, ethnic roots and cultural upbringing in many ways and have enriched my beliefs through other people’s experiences. I believe that deeply listening to other people, sharing thoughts and changing perspectives fosters a more nuanced understanding of the individual and complex aspects of transcultural identity formation
.As a Korean adoptee in Germany, I have reflected on my origin, ethnic roots and cultural upbringing in many ways and have enriched my beliefs through other people’s experiences. I believe that deeply listening to other people, sharing thoughts and changing perspectives fosters a more nuanced understanding of the individual and complex aspects of transcultural identity formation
With the intimate event series “Numaru” I welcome everyone to join a safe space of cultural exchange and personal storytelling. Together, we dive into a faciliated collective conversation, inspire our senses and thoughts, eat and drink with delight, celebrate silence, remember to laugh, and allow the unexpected.
Get in touch if you want to collaborate on a future gathering and have a story to share—as a chef, artist, musician, or cross-cultural researcher —or if you just want to have a chat with me—I look forward to hearing from you! ︎contact@nisime.com
Get in touch if you want to collaborate on a future gathering and have a story to share—as a chef, artist, musician, or cross-cultural researcher —or if you just want to have a chat with me—I look forward to hearing from you! ︎contact@nisime.com
Conversation Dinner °Belonging
.
Where and how do you feel a sense of belonging? Is it a physical or an emotional space? Have you found an answer, or what keeps you looking? Join an intimate gathering to explore these questions in the context of transcultural identity formation. We will engage in personal storytelling and a collective conversation — paired with a delicious, home-cooked chinese-inspired meal.
F o o d
Numaru is thrilled to collaborate with Chef Ethel Hoon. Born Singaporian, Ethel has been trained and worked as a chef in Singapore and France, before she headed off grid to work with the artisan knowledge of the hyperseasonal, and innovative cuisine of two Michelin-starred Restaurant Fäviken Magasinet in Sweden. Her Hoon's Pop Up Dinners explore the culinary as well as emotional connection to her Chinese/Singaporian roots, and will also inspire the communal dining table at Numuru with the topic of Belonging.
V e n u e
LOK6 is a special, intimate and warm teracotta enlighted venue gem. Founder Julia Heifer hosts weekend brunches and opens her doors for selected pop up events.
A b o u t
Numaru is a platform for collaborative storytelling founded and created by Sun Mee Martin with the purpose to foster more understanding and empathy amongst cross-cultural human connections.
A series of culinary gatherings nurture meaningful conversations on transcultural identity formation, and offer an intimate space to reflect and exchange on our personal development in today’s context of multiculturalism, urban society, and global influences.
In Collaboration with
Chef Ethel Hoon & Jakob Zeller
Speaker Hilda Hoy
Facilitator/Host Sun Mee Martin
Space LOK6
Production Assistant Kevin Klein
Food Terra & local farmers markets
Photographer Ana Torres
Wine 8greenbottles
Pine digestife Avantgarden
F o o d
Numaru is thrilled to collaborate with Chef Ethel Hoon. Born Singaporian, Ethel has been trained and worked as a chef in Singapore and France, before she headed off grid to work with the artisan knowledge of the hyperseasonal, and innovative cuisine of two Michelin-starred Restaurant Fäviken Magasinet in Sweden. Her Hoon's Pop Up Dinners explore the culinary as well as emotional connection to her Chinese/Singaporian roots, and will also inspire the communal dining table at Numuru with the topic of Belonging.
V e n u e
LOK6 is a special, intimate and warm teracotta enlighted venue gem. Founder Julia Heifer hosts weekend brunches and opens her doors for selected pop up events.
A b o u t
Numaru is a platform for collaborative storytelling founded and created by Sun Mee Martin with the purpose to foster more understanding and empathy amongst cross-cultural human connections.
A series of culinary gatherings nurture meaningful conversations on transcultural identity formation, and offer an intimate space to reflect and exchange on our personal development in today’s context of multiculturalism, urban society, and global influences.
In Collaboration with
Chef Ethel Hoon & Jakob Zeller
Speaker Hilda Hoy
Facilitator/Host Sun Mee Martin
Space LOK6
Production Assistant Kevin Klein
Food Terra & local farmers markets
Photographer Ana Torres
Wine 8greenbottles
Pine digestife Avantgarden
E XP E R I E N C E
M E N U
I
Welcome to numaru
Apéritive and appetiser
kueh pie tee . kohlrabi & carrots
II
A sparking moment
Starter
asparagus dumplings . rhubarb black vinegar
III
Exploring connections
Reading Hilda Hoy & Conversation
Main
jasmine & camargue rice & adzuki beans
assam pedas . spring vegetables
achar salad . cucumbers . tokyo turnips . carrots . radishes . pineapples . spitzkohl . portulak . peanuts . sesame seeds.
typhoon shelter . egg. soy . chillies
IV
Wandering self
Reflections & Closing
Desert & digestive
Sweet corn . peanut crumble .
pines.
—
W I N E S
Preisinger
Zweigelt Kieselstein
2 Naturkinder
Silvaner PET-NAT
2Naturkinder
Vater & Sohn Müller-Thurgau
_
M E N U
I
Welcome to numaru
Apéritive and appetiser
kueh pie tee . kohlrabi & carrots
II
A sparking moment
Starter
asparagus dumplings . rhubarb black vinegar
III
Exploring connections
Reading Hilda Hoy & Conversation
Main
jasmine & camargue rice & adzuki beans
assam pedas . spring vegetables
achar salad . cucumbers . tokyo turnips . carrots . radishes . pineapples . spitzkohl . portulak . peanuts . sesame seeds.
typhoon shelter . egg. soy . chillies
IV
Wandering self
Reflections & Closing
Desert & digestive
Sweet corn . peanut crumble .
pines.
—
W I N E S
Preisinger
Zweigelt Kieselstein
2 Naturkinder
Silvaner PET-NAT
2Naturkinder
Vater & Sohn Müller-Thurgau
_
House of Beautiful Business Festival 2019
Homecoming—
An intimate dining experience
exploring the quest for belonging
What does it mean to feel truly at home? How do we cultivate a sense of emotional belonging in a world of constant flux?
A intimate dining experience, curated for the dinner festival program at the House of Beautiful Business 2019, exploring our personal stories and what it means to belong in an age of uncertainty with 13 house residents.
A b o u t
The House of Beautiful Business
was Founded by the Business Romantic Society and brings together 600 participants from business, public sector, science, technology, the humanities, and the arts to envision and experience new models for the future of our economies and societies at human scale. This year’s topic: —The Battle for Beautiful Business is on. Fixing capitalism. Creating elegant operating systems for our companies that allow them to be effective, not just efficient. Celebrating humans as anti-machines in an age of machines. Enjoying moments of connection, beauty, and wonder that make “our shared humanity” not just a cliché but something so real that we can touch it.
F o o d
Tolga von Klein is a culinary artist and cooking teacher who is deeply influenced by his mediterranean roots, as well as the diverse cultures and places he has lived in and called home. Inspired by his culinary education in Macrobiotic and Ayurvedic foods, Tolga combines the principles of traditional, seasonal, regional, and plant-focused foods with his intuitive and experimental method—which will also be reflected in the menu of our HoBB dinner.
V e n u e
A SOCIEDADE, a creative gastronomic studio in the heart of Lisbon, whose mission is to promote creative and inspiring people in the world of food to foster conversations, learning and sharing fo knowledge.
Commissioned Experience for The House of Beautiful Business
Curator/Event Producer/Facilitator: Sun Mee Martin
In Collaboration with
Chef: Tolga von Klein
Space: A Sociedade
Production Assistant: Kevin Klein
Food: Local farmers & Miosotis
Photographer: Maria Marselino/A Sociedade
>> MORE ABOUT THE HOUSE OF BEAUTIFUL BUSINESS 2019
M E N U
I
Welcome to numaru
Apéritive and appetiser
alentejo bread. chickpea . onions . bacalhau . olive oil . garlic . portuguese sauerkraut
II
A warm embrace
Starter
maroni . apple . sage . corn
III
Exploring connections
Main
bibimbap à la TSM . brown rice . radish . beans . cabbage . red algae . clams . massa pimentão
IV
Comforting Reflections
Desert
acorn . quints. cinnamon . walnut . requeijao
—
I
Welcome to numaru
Apéritive and appetiser
alentejo bread. chickpea . onions . bacalhau . olive oil . garlic . portuguese sauerkraut
II
A warm embrace
Starter
maroni . apple . sage . corn
III
Exploring connections
Main
bibimbap à la TSM . brown rice . radish . beans . cabbage . red algae . clams . massa pimentão
IV
Comforting Reflections
Desert
acorn . quints. cinnamon . walnut . requeijao
—
Coco, Yoko & Bell
A supper club highlighting female talentS e r v i c e s
Co-Creation · Experience Design · Project Management
Communications · Event Production
In collaboration with
Founder Anette K Hansen
Co-Creater Molly Morgan
Food & Culinary Designer Inés Lauber
Music Kathy Kwon / Air of Colors
Hosted by Contemporary Food Lab
Photos by Becca Crawford
A b o u t
An experential dinner event for forward thinking minds, each evening sets the stage for a speaker or thought leader, chef and artist to create a unique dining experience in collaboration with the Coco, Yoko & Bell curatorial team. We use food, in conjunction with words, design, music and art, to tell stories from a female perspective—creating each evening as an interactive and multi sensory performance piece.
November 22, 2017 — ‘Whereever you go, there you are’
Hosted at the Contemporary Food Lab, the event fell somewhere in between a participatory performance piece and a guided culinary meditation—a sensory journey through a multi-course meal, appreciating the bounty that is all around us, from city offerings, forest foraging, farmland sustenance and everything in between.
M e n u
WELCOME COCKTAIL
Reality doesn’t impress me I only believe in intoxication. Laid back. (With oak barrel matured rye gin and home-made juice)
APPETIZER BERLIN GLITTER Excess becomes treasure as we feast on urban abundance
Constraints make us more creative. We make what we can with what we get.
INTERMEZZO PALATE CLEANSER By tasting nothing, nothing becomes something
3 x water: Tap, Leogant filtered, Preußenquelle. A deliberate reduction or removal of stimuli.
FIRST COURSE URBAN HARVEST
Nature seeps in through the cracks
Seasonal from the city: Wild herbs, greens from Top Farmers,
pear, pumpkin, nuts. Pick. Mix. Eat.
INTERMEZZO INTERACTIVE SOUND BATH The smell of damp moss lures us into the woods
Can you taste the sound? Smell the vibrations? Experience synesthesia. Music by Air of Colors.
MAIN COURSE FAIR GAME We are the wild
Treasures found in the forest: Local and wild deer, herbs and mushrooms in good company.
INTERMEZZO AN EXERCISE IN SUBTLETY We savour the fruits of our labour
Ceci n’est pas une pomme? 3 x apple juice: Cox Orange, Finkenwerder Herbstprinz, Eisapfel von Croncels.
DESSERT MILK & HONEY PART 01 The richness of humble offerings
The cheese course seen through new eyes. Partner up and share a plate. One is blindfolded. One feeds both.
INTERMEZZO TOUCH Without darkness there is no light. Surrender to heightened awareness.
At the first ring of the bell, both wear blindfolds. Wait. Feel. At the second ring, switch roles.
DESSERT MILK & HONEY PART 02 Everyday alchemy elevates the unexpected
A textural exploration of milk & honey. Roles are switched. Now, the other is blindfolded and feeds both.
DIGESTIF HEART WARMER
Landing into the moment
Berlin distilled herbal elixir Pijökel takes us back to the city.
Did you ever leave in the first place?
FIN
Agora Collective
R O L E S
March 2014 — June 2017
EVENT LEAD & COMMUNITY MANAGEMENT
· Managing operations and calculating budgets
· Curating innovative inhouse program
· Processing client bookings
· Co-hosting community events
ORGANIZATIONAL BEHAVIOUR
· Cultural and core team development
· Structural agile organisation
· Change operations consulting
COMMUNICATIONS & OUTREACH
· Communicating inhouse processes
· Acquision of corporate clients and suppliers
· Relations with partners and sponsors
· Writing social media, newsletter website content
· Conceptualising and designing print material
About Founded as an independent center for contemporary practices, Agora prototypes an interdisciplinary community and explores new ways of human interactions and working in today’ s context. Within its’ ever changing cast of contributors and partners it develops and co-creates a diverse and inclusive programme in the fields of food, work, art, and education. Agora houses an event space, cafe & restaurant, coworking, and artists in residency under one roof.
Event Formats Workshops, Pop-Up Dinners, Panel discussions, Meet-Ups, Exhibitions, Concerts, and many more ..
Selected clients & partners
Give Something back to Berlin. Climate KIC. Liquid democracy. Slow Journalism. Damigra. Aleppo Project. Wellbeing Project. Refugee Law Clinic. Goethe Institut. EAF Berlin. Veolia Deutschland. Siemens. Bosch Innovation. Lufthansa. Daimler. Ikea Sweden.
{All photos with courtesy of agora collective}
RSVP EVENT – ZERO WASTE & THE FUTURE OF FOOD with Douglas McMaster/Silo
S e r v i c e s
Curation · Partner Communications · Event Production · Hosting · Design
In collaboration with
Kristin Rieve RSVP Pop Up
Speaker Doug Mc Master / Silo Brighton
Venue Hermann’s
Food Andrea Iannicella
Photos by Kevin Klein
Date | March 24, 2019
A b o u t
A gathering to bring the RSVP Community together to meet, exchange and participate in an engaged conversation on Zero Waste and the Future of Food. Doug Mc Master, the pioneering and visionary mind behind Silo Brighton, presented some powerful insights into his zero waste processes at Silo Brighton and the new restaurant Silo London. Followed by a Q&A and smaller group discussions we shared individual experiences, addressed challenges, and discussed sustainable solutions with the spirit of community and inspiration.
