What parts of Bhutan’s culture and cuisine have you taken with you throughout your work with COMO?
Wherever I am in the world, I’m always very proud to say that I’m Bhutanese. Cooking is my favourite way to share my culture with others — ‘Ema Datshi’ (chillies and cheese), ‘Ezay’ (chilli sambal), ‘Momos’ (dumplings), ‘Thotsay’ (Bhutanese fried rice) and so on. But my favourite dish to make is an authentic beef curry. The Bhutanese use organic dried chillies, balancing the heat with tomatoes, garlic and onions. Unlike many Himalayan curries, there are no Masala spices. While I was at COMO Dempsey in Singapore, I launched a Bhutanese food festival and cooking classes, so home never felt too far away.