For some, diaries of the daily happenings are recorded in ink and photographs. For me, they are translated and recorded through the creations of the menu. Henceforth, the dishes at DEW are about the people I have met, the places I have visited, and the trivia of life and of nostalgia that runs against the clock of the limited time that we have, of been here on this Earth.
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 more than just a restaurant—it is about the journey of travels and the experiences that are encapsulated with them.” —— Tim H.
I debated over how I would describe Dew if I were an independent reviewer and am inclined to point out on how it sets itself apart from other establishments.
At the very first sight, Dew certainly is a restaurant like any others, albeit a small one with its limited seating capacities and physical spaces. Its menus follow the journeys of a chef as he embarks on a trip to various cities and drafts up the dishes according to the inspirations originated. Immediately apparent are that the dishes are not meant to be the charming replications of the local gems, and hence the flavors would also be without the boundaries by definition.
The menus are further whimsical in design in order to convey and make up the more difficult part of imagining such emotions needed to connect to such personal travels. Explanations therefore over the dishes provide the extra points in guidance and empathetic connection to similar first-person experiences.
However, hidden in the worlds of the menu is the chef's idiosyncratic take on adopting the inspired dishes to the cuisines of that particular locale, whether it be the cooking methods employed, the use of the iconic ingredients—as in the case of the beloved butter in France, the raw seafood in Japanese, and the tapas in Spain—or the representative flavors commonly acknowledged. As the chef takes us on a tour through the European, North American, and Asian continents, the restaurants will also evolve itself to produce these region-influenced dishes. In this way, Dew is not just one restaurant, but many restaurants morphed into one, as Dew, throughout the season of the menu changes, could become a French restaurant, a Japanese Restaurant, or even a Danish restaurant and the best is that the possibility is seemingly endless!