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Eatopia -Food Design performance
2016-10-15 ~ 2016-10-30
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Eatopia -Food Design performance
Eatopia -Food Design performance

Eatopia - Food Design Performance

*Eatopia Taiwan Pavilion was selected by the New York Times magazine as the top five must-see exhibitions in 2016

Show information

Show duration: 40 mins, 11 sessions in total

28 Oct 14:00 17:00 19:00

29 Oct 13:00 15:00 17:00 19:00

30 Oct 13:00 15:00 17:00 19:00

Venue: Kwang Hwa Information and Culture Centre (Suite 4907, 49/F Central Plaza, 18 Harbour Road, Wan Chai, Hong Kong)

Language: English

"Eatopia - Food Design Performance” takes Taiwanese cuisine as the inspiration for its design. With the most controversial culinary design and molecular gastronomy, participants will be able to understand Taiwan by means of a theatre performance and by tasting five dishes that have been specially designed by Michelin chefs: Crossing the Strait, Order on the Island, Liberation, Mutualism and The Melting Pot.

Taken from the Minnan dialect, xiulong (meaning collision) epitomizes the stimulation of new fusion created by every cultural collision and shows the concept of 'Harmony in diversity, strive for great harmony” stated by Eatopia's Taiwanese designer, Shikai Tseng.

Show background

EATOPIA is a series of immersive and conceptually led culinary performances taking place at the inaugural London Design Biennale this September. The events have explored the richness of Taiwan's mixed cultural heritage through a diverse presentation of contemporary Taiwanese cuisine, design and architecture.

Curated by architect Rain Wu and designer Shikai Tseng in collaboration with chef Chung-Ho Tsai, Research & Development Chef at the renowned Taiwanese fine dining restaurant Pasadena, the performances will give a taste of Taiwan's history as a country with an array of cultural heritage and residents from many different backgrounds.

Biographies:

Chung-Ho Tsai - Chef

Chung-Ho Tsai is a Taiwanese-born chef, working in London, who specialises in French, Italian and Asian fusion cuisine. He started his culinary journey at age 17 and has over thirteen years of professional cooking experience working at many of the world's top restaurants, including the two Michelin-starred, Dinner by Heston Blumenthal at London's Mandarin Oriental Hotel and The Greenhouse restaurant in Mayfair. Tsai is also a Research & Development Chef at the renowned Taiwanese fine dining restaurant, Pasadena.

Rain Wu - Curator

Rain Wu is a Taiwanese-born, British architect based in London. Her work ranges from drawings and set design to art installations and building design and she previously worked at Carmody Groarke (London) and Sou Fujimoto Architects (Tokyo). Since her graduation from the Royal College of Art, she has lectured and exhibited widely, as well as collaborated with designers from different disciplines to continuously explore architecture's versatility in art and design. Rain is one of four architects and designers chosen to be the first Designers in Residence at the Design Museum in November.

Shikai Tseng - Curator

Shikai Tseng is a multi-disciplinary Taiwanese designer based in London and Taipei. His work is based on the exploration of materials, design processes and stories, and he transforms concepts into poetic objects. After graduating with an MA in Design Products from the Royal College of Art in 2011, he founded the London-based, award-winning studios Poetic Lab and Beyond Object. He now works as an independent designer.

Lydia Chang -Project Manager

Lydia Chang is a Taiwanese-born Architectural Designer, currently based in Taipei. She plays with narratives and approaches art and design through interactive events. Since her graduation from Central Saint Martins in 2014, she has worked at Stanton Williams in London and participated in various creative projects, including Philip Beesley's ALIVE exhibition in Paris and Victoria & Albert Museum's Shekou gallery in China.

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