What happened there? Our KHO members tell us about a snapshot before the concert – this time with with violist Pei-yi Wu and French Horn player Yu-Hui Chuang taking lunch break.

Pei-yi: I absolutely love eating warm food, and I really don’t like being rushed while I eat. But our daily routine as musicians can sometimes be quite tightly scheduled. That’s why I prefer to bring something from home in a thermos. Then, no matter how short the break, I always have something warm and hearty to enjoy.

Yu-Hui: For me, the rehearsal’s already over, and we don’t have a concert this evening – so I’ve got a nice cup of coffee in my mug. But I’d rather not have one before a concert. Many horn players also avoid acidic foods before playing, such as apples. I don’t have a problem with that, though. I do avoid creamy soups, as they alter the sensation on my lips a little. Eating fatty foods before a concert isn’t necessarily good for us brass players. My professor always recommended cheese on bread – light and balanced.

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Pei-yi: Homemade asparagus soup—there’s hardly anything better in the spring! I enhance it with organic olive oil produced by my dear colleague Nerina Mancini herself. It really gives me energy and, for me, it’s what quality of life is all about. Taking a break like this here at the Gendarmenmarkt is like a mini-vacation.

Pei-yi: Food is extremely important in Taiwan! There’s even a traditional greeting in Taiwanese that translates to, “Have you eaten yet?” (“Chiah-pá-bē”). People use it just like the German “How are you?” or “Hello!” When you meet someone, you don’t start by asking how they’re doing; instead, you ask if they’re full and happy.

Yu-Hui: I love that the cuisine in Taiwan—and in other Asian countries, too—is so diverse. At home, I enjoy cooking and do it often—actually, whenever I have time in the evenings. And I tend to make Asian dishes, even though I like European cuisine as well. Sometimes I grill steak, sometimes I make seafood soup—I like variety. Above all, it’s important to me to eat well. When we were on tour in Japan, I made reservations at a few interesting restaurants there while I was still in Berlin.

Yu-Hui: Since 2013, when I was still in my trial period. I was very focused on the orchestra and wanted to do something else on the side. That’s when I bought my first portafilter machine and got into latte art. These days, I roast my own beans – I even have my own roaster for that. I prefer fruity coffees with a light roast.