For Jordi, cooking has never been a profession in the conventional sense. It is the primary way he thinks, questions, and expresses himself. Every dish at HUMO is an act of creative freedom — built to provoke a sensation in the diner that they have no existing reference for, because nothing has ever tasted quite like this before. Barcelona taught Jordi what food feels like. London taught him what it takes. Japan taught him what it means. Singapore — specifically Keong Saik Road — is where he stopped being a student of other cuisines and started building his own. Sol Nami is the map of everywhere he has ever cooked, compressed into a single tasting experience.

HUMO is his most honest statement yet.