無菜單料理

Origin
Dew is a spin-off(developed from another product) 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.

起源

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，向您訴說。

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(unpleasant things) or the newly found love of their life.

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。

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.

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。

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 (first performance).

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。
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.

而每道菜色也將會陸續闡述其背後的故事及意義，讓食客了解其完整的緣由。Dew的菜單也將採用故事敘述方式並附有相關照片，以提供食客們身臨其境的體驗。主打菜單將在新型的城市風格菜餚出現前進行數月。
What we have then are limitless(without limit), as the cities are beyond the counting of our fingers could muster(encourage) 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.

我相信菜餚的靈感來源是無止盡的，東京，曼谷，新加坡，慕尼黑，巴黎，哥本哈根等城市也將在我們的美食拼貼畫清單中繼續執行，城市中所給予的靈感及故事也都遠遠超出了你我所預想的。也許是四月，也許是五月，隨著時間的流逝，我也將不遺餘力地把現實塑造成一個想像中的現實。我們也期待這一天再次歡迎您來到這個新啟發居所-Dew。