One of the great perks of my job as a food writer is that I’ve been privileged to eat some really amazing food, all in the name of “work.” Not that I’m complaining, but the downside to this is that it becomes increasingly rare for me to be surprised by a dish. The more I eat food from various cuisines and chefs to expand my knowledge and palate, the less often I experience novelty – and the sense of excitement from tasting something unexpected.