essence
本質 本植
2023 season's concept
“Food is a sensory experience involving touch, smell, taste, and various sensory stimuli. Moreover, as you ultimately absorb it, a certain connection begins to form, as if establishing a kind of 'contract'.”
—— Dung Ching-Sheng
The key to deliciousness
lies in
umami
texture
and flavor
When we were contemplating the plant-based menu, we observed that most vegetarian dishes generally adhere to three principles: avoidance (no animal-based ingredients), substitution (e.g., using beans as a meat substitute), and imitation (e.g., using beets to mimic a Beef Wellington). However, from the outset, we decided not to follow these three principles.
Instead, we opted to go back to the essence of food, exploring why a dish is delicious. We discovered that whether it's a plant-based or meat-based dish, the key to deliciousness lies in 'umami, texture, and flavor.' As long as a dish contains these three elements, it stands on its own merits.
“In my perception, there's no hierarchy among foods; they are all equal. Every ingredient is precious to me, and the same goes for plants. It's not about rarity making them valuable, but rather my familiarity with them that makes me appreciate their worth. Whether it's a rare tree or a common wax apple, I find them all equally important.”
