Taizu

Ben Neria presents a personal and local interpretation of street food from five countries in Southeast Asia: India, China, Thailand, Vietnam and Cambodia. Before opening the restaurant, Ben Neria embarked on a three-month culinary-cultural journey in these countries and explored street food, textures, colors, spices and flavors. After his return to Israel, the planning phase of the complex took place and at the same time a gathering for an intensive period of about six months in a temporary professional kitchen where all the dishes were planned, cooked, and documented down to the last detail.