Art / Food / Culture / Past / Current / Future
Hospitality
Target: Within ten years of opening, become the best restaurant in the world.
A restaurant’s impact extends far beyond its food; the restaurant itself is a medium for cultural transmission, bringing Chinese culture to the world.
It is an immersive, cross‑media art‑and‑dining experimental space. Curated around the twin themes of “culturality” and “ecology,” it constructs a multidimensional sensory experience that breaks through the limits of traditional venues. By deconstructing the established frameworks of art and cuisine, it creates an interactive field that integrates space, time, taste, smell, sound, sight, touch, thought, and spirit. Through on‑site experience it reestablishes a dialogue between people and regional cultures.
Supported by contemporary art and contemporary cuisine, this is the experimental space of Terroir Sketching: collisions between different media in this space collectively produce the final works. Beyond the restaurant’s fixed structure, all presentations, installations, modes of expression, performances—even the chairs and tableware—are art in themselves and exist with intent.
Thematic programming will shift periodically, with changing themes and formats. As Terroir Sketching research continues, more material will yield ever more inspiration and creative collisions, and research outcomes will be directly presented within the restaurant.
Through various media and forms we will reveal the folklore, people, ingredients, and social phenomena behind the elements. Cuisine and food are only one of the media of artistic expression here; the culinary component complements and enriches the space. Fine‑dining–style management will establish the standards and attitude for the kitchen.
With the efforts of our professional and like‑minded collaborators, there will be no upper limit. The greater the influence, the more people will join this space—and the more people join, the greater the influence.
It is an immersive, cross‑media art‑and‑dining experimental space. Curated around the twin themes of “culturality” and “ecology,” it constructs a multidimensional sensory experience that breaks through the limits of traditional venues. By deconstructing the established frameworks of art and cuisine, it creates an interactive field that integrates space, time, taste, smell, sound, sight, touch, thought, and spirit. Through on‑site experience it reestablishes a dialogue between people and regional cultures.
Supported by contemporary art and contemporary cuisine, this is the experimental space of Terroir Sketching: collisions between different media in this space collectively produce the final works. Beyond the restaurant’s fixed structure, all presentations, installations, modes of expression, performances—even the chairs and tableware—are art in themselves and exist with intent.
Thematic programming will shift periodically, with changing themes and formats. As Terroir Sketching research continues, more material will yield ever more inspiration and creative collisions, and research outcomes will be directly presented within the restaurant.
Through various media and forms we will reveal the folklore, people, ingredients, and social phenomena behind the elements. Cuisine and food are only one of the media of artistic expression here; the culinary component complements and enriches the space. Fine‑dining–style management will establish the standards and attitude for the kitchen.
With the efforts of our professional and like‑minded collaborators, there will be no upper limit. The greater the influence, the more people will join this space—and the more people join, the greater the influence.