"THROUGH CREATIVITY, WE CAN PRESERVE & SHARE LOCAL WISDOM"

SUIKA PRESENTS CHEF NUM

Chef Num

SOUTH KOREAN OLYMPIAN, x2 IFSC BOULDER SEASON CHAMPION & ASIAN GAME GOLD MEDALIST

"The first time I won a Bouldering World Cup, then I won the whole season and then a gold medal at the Asian Games. Those are my three proudest moments"

"Pocari sweat seems to be the drink Koreans have the most when exercising. It's important to rehydrate and recover, so I think it's a good drink in that regard." 

"In Korea, it seems like hobbyist climbers are very passionate, which is something I am proud of; however, from an athlete perspective, Korea has not yet developed much. I think there are many young people now who are interested in climbing and I hope Korea will become the strongest climbing country in the future"

"I like Korean food the best. Among Korean food, I really like dishes that are meat-oriented such as pork belly, stir-fried pork and things like that."

"When I get into something, I tend to really get into it. That's how I got into sports, I worked really hard, and somehow I also fell in love with tattoos. I also really liked fish when I was younger so I got a fish tattoo because I like fish. I also got a tattoo of the ranking trophy for the season I won. I try to fill it with things that are meaningful to me. The perception is not that great in Korea yet, so certain aspects of me felt uneasy because of that. But I have no regrets and I personally still like them."

TRAINING AT THE HOME GYM IN INCHEON

"In the past I ate a lot of local foods when I competed abroad, but strangely, since I've gotten a bit older, I crave Korean food the most. When I go to European competitions or to train, I always bring a lot of cup rice with me, so I tend to eat a lot of that. Even after competitions, I think of Samgyeopsal (pork belly bbq) or Kimchi Jiggae (stew)."

"For me, the most trying moment was probably during the COVID-19 pandemic. Since there were no competitions and no motivation during the pandemic, to be honest, I think a lot of the things I didn't do with myself in training because I didn't really train from the heart. 


Now that it's over, I think it's taking its toll on me a little bit in the Olympics and beyond. So it's been a really tough time. So, I think the lesson that I've definitely learned was something I knew before. What I realised once again is that exercise, all exercise, should be the same. But the results only come back to you depending on how hard you work and how much you put into it. It was a lesson that I knew, but I think it really hit home for me again."

This is something I'd want to say to both climbers and people in general - "Even though I haven't lived that long in life, as I've experienced more and more, I feel there is no wasted effort. Depending on how sincerely you make the effort in what you are doing, I think that good results will come. Even if the results are not immediately evident, I believe that if you work continuously, the results will appear one day. So don't worry too much about the results. I hope you consistently put great effort into everything that you do.

We spent a day with Pro Sport-Climber & South-Korean Olympian, Jongwon Chon.

Jongwon Chon

"TO MAKE PARMIGIANO REGGIANO YOU HAVE TO BE PATIENT & PASSIONATE"

Parmigiano Reggiano | Ciao Latte

Kiln 

A day spent with Nat from Homeland Grocer, visiting one of their partner producers and learning about Thai organic farming practices. 

This was one part of our Thailand documentary journey, travelling through various regions to document stories and educate ourselves on the Thai food/farming ecosystem. 

Video Postcard 1

A day spent with Nat from Homeland Grocer,

 visiting one of their partner producers and learning about Thai organic farming practices. 

Homeland Grocers

Thailand

Seoul

We acknowledge and pay our respects to the traditional custodians and guardians of the lands where we live, learn and work - the Gadigal people of Eora Nation, and all First Nations people of so-called Australia.

SUIKA Studios

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CHAMPIONING THE HUMAN STORIES BEHIND FOOD & CREATIVITY

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CHAMPIONING THE HUMAN STORIES BEHIND FOOD & CREATIVITY

STORIES

Chef Num

Jongwon Chon

Parmigiano Reggiano | Ciao Latte

Kiln

PLACES

Thailand

Seoul

All

Chef Num

Jongwon Chon

Parmigiano Reggiano | Ciao Latte

Kiln

Homeland Grocers

Thailand

Seoul

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