Dew-chef's wine and gourmet 緣由
一小滴從空氣中冷凝出來的露水雖看似無色無味，卻相當的純淨。
這也是我們選擇露水（Dew）作為餐廳名稱的原因，它完整地傳達了我們想表達的就餐概念-很自然的且沒有任何裝飾。
開幕期間的開胃菜也將採用露水的概念來呈現，以不同的形式來呈現在那城市-德國-的風味。
“露水”將封裝香氣，把屬於那城市的味道傳遞給每位。
每道菜餚背後的故事也會隨著香氣漸漸地浮現，幫助客人們了解其中的意涵，重現一切的起源。
Dew
Water condensed from the air vapors is perhaps quite pure in its form. Colorless, and seemingly tasteless, a tiny drop of dew that we have come to know. Such is the idea of why Dew, this name, was selected as it conveys directly our concept of dining without any embellishments—it also happened to be our opening dish during our Observance event, and its popularity has prompted itself as the introduction—that we simply want to interpret and present the flavors inspired while we we were in that city. The “Dew” dish will encapsulate an aroma that insinuates the flavors of that city they are particularly known for.
Stories will further be provided behind each dish to help the diners add the colors and outlines to reimagine their origins as if they were in our shoes.
不一樣型態的餐酒館誕生
Dew是Feuille Food Lab的衍生。
它的出現就如同大部分讓人難以忘懷的電影，都是從人們現今社會體現的衍生，Dew也是相同的。
在許多年頭的快閃服務中，我們了解到，倘若希望客戶能夠了解每道菜餚其中的意義，最直接的方法就是在菜單裡讓客戶找尋相關信息，從菜餚的靈感發想，到為客人準備的過程和以及相傳達的感動，以這樣的方式來表達。
或許對大部分人而言，Feuille Food Lab所展示的菜餚在剛開始時是相當陌生。但，當他們漸漸理解背後意涵後，似乎，一切都變得更容易理解。追尋味道不在單單是人們拜訪的目的，人們更想要的是每道的故事背景及啟發。
無論哪種方式，在我和他或她的生活經歷中，兩者都可以是一種特權，它們如同紋身般，在我們今後的歲月中，永恆的存在著。
『儘管引以為傲的專業不可避免地將廚師和顧客區分開來，但不論我的職業如何發展，無論其專業、技術和紀律如何，對我而言，美食在廚師和食客之間都應無界限。
然而昔日的同伴總能夠顧慮到廚師及食客的立場，也因為如此，他們決定以提供者角色出發並提供更多元的服務，菜單將會由我自身經驗來發想-從旅行中被啟發的想法來烹煮出令人記憶的佳餚，而這些菜餚也將成為他們的首次亮相。
Origin
Dew is a spin-off from Observance of Feuille Food Lab. More often than not, you would hear of a movie episode that is a derivative of the popular genre. Dew is very much like so. Over the years of our pop-up service, we have learned that the best way to engage the customers is to provide the relevant information behind the dishes we have on the menu, whether it's the inspiration behind them or how and why they are particularly prepared in such ways. Dishes presented at Feuille Food Lab can be quite foreign at the first glimpse; however, once the diners understand the concepts behind them, the dishes become easier to relate to. The flavours—believe or not—can be quite singular and are only secondary to customers' overall decisions on whether they approve our dishes and even to the extent of branding a seal of abomination or the newly found love of their life.
Either way, both can be quite a privilege in the experience of my and his or her lives and like the tattoos that they are, such feelings can be quite eternal throughout the course of our years to come. Yet despite the proud professional practices that inevitably separate the chefs and the customers, the cuisines to me should be of no boundary between the cooks and the diners, regardless of how professional, technical, and disciplined such career has evolved itself to be.
My friends, having been able to observe the cooks and the diners from my perspective, have decided to expand their experiences in the roles of a provider.
I was given the privilege of designing the initial menus. Occasionally I would cook a few dishes—which were inspired during my travels—for my friends and they had decided that such dishes would honor their debut.
What would accompany after is then the stories behind each dish on the menu to help explain what the customers are eating and why. We have even discussed further that the menu should adopt a story-telling perspective, complete with photos for an immersive experience. The current menu would be presumed to continue for a few months before they are completely retired for another new city-inspired dishes.
What we have then are limitless, as the cities are beyond the counting of our fingers could muster as the list of Tokyo, Bangkok, Singapore, Munich, Paris, Copenhagen continues down our list of collages.
Perhaps April, perhaps May, as the time ticks on, I am also working relentlessly to shape this reality to that of an imagined one. I shall keep my fingers crossed as I look forward to the day of welcoming you all once again in this newly inspired humble abode—Dew.
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