Feuille is intended as a premise to share the joy of its researched cuisines. Due to the availability of the sufficient personnel and the time required for the creation and testing of each dish, feuille is often not able to accommodate more guests at one time. Since many dishes draw on feuille's food philosophy to imitate, surprise , and interact with its diners, many tools, staging items, or props have to be created rather than purchased. Some items are just non- existent and to suit feuille's needs, we often have to be creative; for example, plastic molds that resemble the shells of walnuts, oysters, and eggs are something we have to create ourselves.
I have always stressed the fact that feuille is not a restaurant. Its current format allows time to research new dishes so that during each tasting event, there are always new items available on the menu. Such practice relates to my habit of eating new and non repetitive items on a daily basis and I very much would like to keep feuille's dishes renewed based on that concept. Another reason that feuille does not operate full time is to allow my sufficient travelling abroad to acquire new inspirations for new dishes to be created. Travelling has always been an important part of my life that helps shape the flavors, textures, ideas, and stories behind each feuille's dish.
To overcome these difficulties, given the format feuille currently operates, feuille inevitably has to evolve. To stay concurrent with feuille's research focus and to maintain its service output, feuille will transform to the next project.
"Feuille Next" will be the upcoming project where feuille will adopt the operational concept of a "pop up" restaurant and run full time for a duration of thirteen weeks. Full time chefs and service members will be recruited. Formal training, personal enrichment, project participation, and service exposure for all staff members will all be part of feuille's daily task and routine once the project is underway. More space for the reservations will be available to the public along with the long overdue beverage pairings. "Feuille Next" will feature two options for its seasonal menu, allowing its guests more accessibility to feuille's cuisines.