FOR YOUR NOSE FIRST prototype
Pad Kaprao — Tokyo 2027

FOR YOUR
NOSE FIRST

A recurring smell-led live cooking project.

I cook; the smell becomes ours.

One cook. One recognizable dish. A different occurrence each time. Some people come looking for it. Some meet it while going somewhere else.

See the Kaprao
Concept visual of FOR YOUR NOSE FIRST in a Tokyo street setting
Concept visual · site prototype
Coming to Tokyo

A familiar dish.
A live occurrence.

Pad Kaprao is cooked in public. Aroma moves beyond the wok into ordinary city space. The air may be shared; recognition, memory, appetite, indifference and interpretation do not have to be.

THE AIR IS SHARED.
THE INTERPRETATION IS NOT.
Recurring variations

Six possible
occurrences.

Each remains Pad Kaprao. Each activation may not smell the same.

01

Pad Kaprao
Chicken

kai dao

02

Pad Kaprao
Pork

lava omelet

03

Pad Kaprao
Wagyu

fluffy fried egg

04

Pad Kaprao
Tofu

vegetarian

05

Drunken
Pad Kaprao

herb-forward

06

Secret
Pad Kaprao

revealed at the wok

One activation

The board changes.
The air does too.

Concept visual showing ingredient cards being revealed during an activation
01
CookLive wok cooking produces the event.
02
EncounterSomeone may notice aroma, sound, movement—or nothing at all.
03
RevealThe board discloses part of how this occurrence was made.
04
RepeatSame named dish. Not necessarily the same sensory event.
Does it smell the same today?
Prototype site poll

Where could it happen?

Exploratory prototype only — these are candidate settings, not confirmed Tokyo Biennale sites.

Prototype interaction only — your choice is not submitted or stored.

About the project

FOR YOUR NOSE FIRST is a recurring live-cooking project about what happens after an individual act enters shared public space. “Ours” names a temporary sensory circumstance—not shared meaning, ownership, consensus or automatic community.

The Tokyo edition uses Pad Kaprao as a recognizable but variable dish. Final site, activation rhythm, recipes and operating conditions develop through field research, testing and dialogue.

Wannam

Wannam is a Bangkok-based writer, culinary critic and researcher, and interdisciplinary practitioner working across food, photography, hospitality, digital culture, fiction and sensory perception.

Her practice grows from long-term cross-cultural culinary observation, adaptation and an interest in how the same thing can be encountered differently by different people.