Like books, food too can tell stories and serve as a means of self-expression
"As a diner, you can feel the passion and the story, how the ingredients were picked and prepared, and the flow of the whole meal," says Hong Kong chef Vicky Lau.
The chef and owner of Tate Fine Dining & Bar
is known for her intricate and creative presentation of food — perhaps due to her background in design, Lau thinks of food as a painting: "Food is a canvas for expression, triggering memories, emotions and our limitless imaginations."
Lau recently launched Butler
, a bespoke luxury catering service, in response to a growing number of Tate clients who had engaged her team to develop highly-customised one-off menus and tablescapes. To celebrate the opening of Butler, Lau and her team held an exhibition of canapés
based on edible stories at Liang Yi Museum. An array of delectable and delicate canapés were showcased as an interactive art exhibition, stimulating the senses of sight, taste, smell, touch and hearing of the guests.
The concept derives from Lau's belief in storytelling through food — what she calls "edible stories": "I enjoy creating dishes that tell a story with fresh seasonal ingredients," she explains. "Now, at Butler, we want to turn our creativity to tell our customers' stories."
This is a preview of the "Food with a story to tell” article from the “Gastronomical designs” series, featuring how design plays a role in various aspects of food from food production to food presentation concepts, from the combined January/February Design issue of Perspective magazine.