This was my first summer project together with my Korean mom. We had a short road trip to Chelsea park in Gatineau in the morning, took a long walk while discussing our upcoming photoshoots & our new Korean menu in June. We were talking about how our restaurant will be the first place in Ottawa that offers plant-based Korean bingsu.

blueberry & ginger carrot

We came back to Maht, had Korean bibim-naengmyeon together and then finished the last step of our first kombucha batch. We tasted it, and it was amazing. Our summer kombucha was made with 3 different flavors; organic apple ginger, carrot cinnamon & blueberries.

Designed & photographed by Dat Nguyen with recipes/ inspirations from my Korean mom