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»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.



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

In the meantime follow “Numaru” on ︎ @numaru.truebelonging


 









EPISODE 01  “ORIGIN—NATURE & NURTURE”  
What is your origin? Is it important for you to know your own or that of others? What part of your identity is shaped by your family DNA, ethnic roots, or cultural upbringing and education? 16 guests joined an intimate gathering to explore these questions at the first evening of a culinary conversation series, reflecting on transcultural identity formation. Together, we explored a cultural journey of personal storytelling, and engage our curious senses — paired with a delicious, home-cooked korean inspired meal, and a selection of speciality drinks.


Food concept in collaboration with Yurim Bjorn from Seoul/Southkorea, who has lived seven years in Japan, and explored Europe before she decided for a new place of belonging. She finally settled in Berlin, where she created her own special taste of home.

Many thanks for the generous support, soulful spirits and energies of

Kevin Klein / Photography and Production
Andrea Bayer / Production
Alex de Brabant / Space Offer
Yurim Bjorn / Food Designer  
Vanessa / Edit 
Anette K. Hansen/ Decor Consultation
Perelic / Blankets, Carpet
Molly Morgan / Glasware
Jeonga Choi / Pottery
 




E X P E R I E N C E   I N    I V   A C T S

I      
U n k n o w n   l a n d 
 Opening & Welcoming

secco. ginger. jujube kombucha. honey.
무쌈말이
carrot kimchi.
 radish rolls. sellerie. cucumber. postelein.
 sweet sour sauce.
II     
A   w a r m   e m b r a c e 
Transition into another space.

{ soup } kombu. onion. roasted garlic.
III    
B e y o n d   b e l o n g i n g
Storytelling & Conversation 

감자전  —  버섯볶음
potato pancakes.
 3 x mushrooms {shiitake, seitling, röhrling}. chestnuts. spitzcabbage.
 pickled onions. butternut quash.
miso celeriac sauce.
soy roasted sesame sauce.
wild and basmati rice.
IV
 F i n d i n g s   w i t h i n
Reflection & Closing.

{ desert }
azkuki beans. milk. quint. caramelised pumpkin seeds.

—
W I N E S

Katharina Wechsler
secco. scheurebe. 
Schmitt
riesling. rot cuvee.

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Ingredients sourced locally and mainly of original sorts to enhance the theme of the night. 


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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
.
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

In the meantime follow “Numaru” on ︎numaru_truebelonging











Conversation Dinner °Belonging  

.        
April 27 2019
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 





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



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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




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


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Coco, Yoko & Bell 

A supper club highlighting female talent


S 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











Food Workshops


2 0 1 3—2 0 1 7  Inhouse Production at Agora Collective
Communications · Coordination · Production · Marketing






Urban Permaculture Series
with Facilitator Leonie / Cityplot

Permaculture is a sustainable and holistic integrated design system which seeks to develop a harmonious interrelationship between humans, plants, animals and the earth. It’s underlying ethos is: people care, earth care, fair share. Participants took an intensive year long course, as well as single hands on and theory classes.
(Seedlings / Beekeeping in the city / Companion Planting / Mischkulturen / Urban Alchemy / Wormshop / City Chicken / Growing edibles in the shade / Introduction to Phenology, .. )

Probiotic Food Fermentation Series with facilitator Alexis / Edible Alchemy 
Learning about bubbles and fizz, the beauty and health benefits of Fermentation.
(Probiotic Drinks: Kombucha, Kefir & Co / Kimchi & Krauts / Vegan Cheezes and Dips)

Miso Workshop & Tasting with Instructors Akiko Takahashi & Christian Atz
Particiants explored the joy of making Miso,  its taste, and use beyond Miso soup. Miso is a Japanese fermented condiment made from soybeans, malted rice and salt. A tradition that originates back to ~550.


Aryurvedic Workshop with  SHAJEER KIZHAKKEKARA, DIRECTOR OF VEDA-GURU CENTRE IN KERALA/INDIA
Ayurveda is an alternative and holistic therapeutic ancient science which finds its magnitude with providing an individual absolute oneness with nature. Food is anything that sustains life, adn used as a preventive to disease and as an essential part of medicine for over 4000 years.
Participants explored the philosophy of Ayurveda through collaborative learning, cooking and dining.


Prakriti (body – type) analysis
 • Concept of Agni (digestive fire) & Ama (biological toxins) 
• Basic principles of Ayurvedic dietetics 
•  Herbs & spice use in Ayurveda cooking • Home remedies with Ayurveda herbs & spices.
• Ayurveda nutrition & diet management for different disease.
• Diet & nutrition according to your body constitution & dosha imbalance.
• Conscious eating principle – How to eat 
• Diet & food according to six healing taste
 • Chakra and food















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