Taizu encompasses Chef Yuval Ben Neriah’s personal culinary journey and exploration of local street food from five Southeast Asian countries: India, China, Thailand, Vietnam and Cambodia.

Prior to opening Taizu, Ben Neriah embarked on a 3-month culinary journey to these countries to study and experience the textures, colors, spices and flavors of the local street food. After retuning to Israel, Neriah began a long and intensive 6-month planning process, establishing a professional kitchen and designing, cooking, experimenting with and perfecting each dish on the menu.

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