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.
Reservation system is now open
