2016年10月25日 星期二

Feuille food Lab’s Silent Voice

It’s been three years since the very first idea of establishing a studio whose sole purpose is to research and develop cuisines that are fun and memorable to play and eat with—something you would not see on a regular dining table. The place was meant as a playing ground for the inventive and inquisitive chefs who look at the traditional norms of cooking, and question if this method can be further improved, scrapped, or develop new ones altogether. We want to take away the spoons, the forks, and the plates and see how our customers would react. 

We’d like them to experience that joyful and carefree moments as a child when playing in the dirt and in the sandbox for the first time and not afraid of getting themselves dirty or scolded by their parents. So we take ourselves outside, look at the concrete buildings and the pavements, the lamp posts that line the streets and further out to the boundaries between the cities and the wilderness. We discovered that there are inspirations hidden in the landscapes—be the city or the wilderness— and that each vision of the landscape we see is a scenery that could translate into the plating presentations. 

And the fauna and flora in them, are potential ingredients that are as local and natural and renewable as possible, but are often overlooked and abandoned in search of more popular and higher-priced items by others. As feuille’s mission, we attempt to bring the experience of a day out to the dinner table just as we have experienced as we take ourselves out. Ingredients we use will be as native as possible, and perhaps, with some foraged flora as well. We wish to create a fun, and emotional dining experience just as we have envisioned it. We hope to see you soon, dear friends, guests and patrons!