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.
The DEW___ 搖曳在葉緣的露珠，折射著光線，隱隱若現。凝望時令人平靜，觸碰時，從指尖滲入一陣沁涼；滑入喉中飲下，看似無色的露水解開封裝，滔滔述說著一道道香味四溢的旅程途景。
整個世界都是 Tim 的探索廚房！國家、自然區、城市郊村、人文風情，都化為調味佐料。一般人眼底的風景，在他眼底，是牽動著感官的味蕾途景。當我們以影像紀錄旅程，主廚卻拿出紙筆，將感官攝錄下的情境區分鹹甜濃淡、搭配食材、描繪擺盤的草圖，以個人的感知，用料理詮釋世界各個角落的萬種風情。他總習慣步行，以足履拓印著大地，用觸感與舌尖，記憶著萍水相逢的花草葉木。源於好奇，使他探索世界的觀察慾永無止息。
他的料理風格，就像水面突然翻躍出一隻青蛙；又像慢跑在公園突然被橡實敲中腦袋，充滿著調皮的驚喜，難以預期。在 FEUILLE FOOD LAB 的實驗餐飲，他打造出舞台劇般的感官就餐體驗；在 DEW 的餐飲形式中，就像把觀眾的視角帶到幕後，參與主廚卸下圍裙回歸日常後，再次踏上靈感採擷的感官之旅。
－ Chef Tim Ho －
FEUILLE FOOD LAB 創辦人暨主廚
著有《 INTO FEUILLE NEXT．秘境之森 :一場以食為名的感官探險之旅》
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.