Q: How do you start your day?
A: I usually wake up around 4 a.m. to practice the cello and then do some exercise. After that, I take a shower, have a cup of coffee, and review the day’s agenda.

Q: What places do you visit regularly?
A: If there are no other plans, I generally spend most of my time at ISM.

Q: What restaurants do you visit most often?
A: The nearby “Hoki Squid Noodles” is quite good. The soup is sweet and fresh, and the small rolls are also very fresh. Additionally, “Fang’s Restaurant” is a good choice when foreign or out-of-town friends visit. It’s suitable for gatherings, with freshly made xiaolongbao and pork chop fried rice. It’s like the Din Tai Fung in Tianmu (haha).

Q: What is your after-work entertainment?
A: I just take it easy (laughs). There’s too much thinking involved in work, so after work, I prefer to be in a relaxed state to give my mind a break.

Q: What book have you read recently? What thoughts or feelings did you have about the book?
A: I read “The Aesthetics of Work” by Andre Chiang. Chef Chiang is a workaholic, and I greatly admire his sense of aesthetics. He managed to find a sense of ritual in his life even despite his busy and stressful work environment. The book clearly expresses his imagination about work and how to lead a team. His perspective convinced me, and I’m eager to give it a try. As for leading a team, I’m still in the process of finding the best direction for myself.

Q: How did you adapt your mindset when commencing your studies in Japan from scratch at the age of 32?
A: Entering a completely different industry and experiencing some cultural shocks upon arriving in Japan, I kept telling myself for these two years, “You’re great! You’re brave!” Embarking on a new journey in your 30s, I believe most people would be hesitant to leave their comfort zone. Although music and pastries belong to different fields, the mindset for me is the same. Whether it’s auditory or gustatory, both require time to build up expertise.

Q: Do you have any advice for those who want to start their own business?
“If you can’t stand the heat, get out of the kitchen.” We’re not walking on established paths; we’re forging our own. The trajectory is unpredictable. In this era, there may be more obstacles in entrepreneurship, requiring greater effort, and the results may not meet expectations. Mentally, focus on what you can do now, strive to inch closer to your goal, and remember, occasional setbacks can be valuable learning experiences.”

Q: Which place in Taiwan is the most interesting to you or attracts you?
A: Since I’m not a foreigner, it’s hard for me to pinpoint what specifically attracts me. However, every time I perform abroad, I miss the goodness of Taiwan. For me, Taiwan is home, with its familiar language and friends. Being from the southern part of the country deepens my emotional connection to this land. The most intriguing aspect of traveling is exploration. Without intentionally searching for recommended restaurants or attractions, stumbling upon random eateries or discovering interesting shops around street corners brings unexpected yet delightful surprises.

Q: What do you expect the most from a hotel stay?
A: I prioritize tranquility and cleanliness. Having stayed in over 200 hotels during my touring career, I’ve come to appreciate accommodations as a serene and comfortable space for relaxation after a hectic schedule.

Q: What is your impression of the hotels of the Taipei Inn Group?
A: They exude a sense of sunshine and warmth. Before the pandemic, when I couldn’t travel abroad, I stayed at the Dandy Hotel, Daan Branch. Despite not having a direct view of Daan Forest Park, the room had a comforting ambience. The personalized card I received during check-in was a small yet thoughtful detail that made me feel warmly welcomed.