ABOUT OUR BLOG

This blog is our windows to share with you our stories, latest updates, and our everyday journey towards getting the studio ready for a three-month pop up service in the future.

Some of the main ingredients for each dish:

Dear Friends, Some of the main ingredients for each dish:

Read More

It’s easy to just to go to a supermarket

It’s easy to just to go to a supermarket and grab the available ingredients in store to make a delicious meal. Sometimes we go in to buy what is necessary, rarely do we think about where they come from, and how they arrive at the store. A great number of produce, despite the fact that they can be grown indigenously and natively, is actually imported across seas and continents to arrive on the supermarket shelves. Imagine the amount of unnecessary carbon footprint generated while it could have been avoided. For me, for feuille food lab, utilizing as much as possible the native ingredients is our goal and philosophy. However, such practice is not without any setback. For example, creating a leafy salad that involves ten or more green varieties that first have to be at the right stage for the intense flavors and tenderness and secondly, sourcing enough varieties to achieve the taste and the presentation I wanted can be quite nightmarish. And more often than not, the recipe I created has to be re-evaluated, scrutinized and perhaps altogether modified. But such practice keeps me on my toes and allows me an opportunity to further study and delve into the rarity of the indigenous botany and hopefully, unravel them in such way that is appreciated, promoted, and sought out.

Read More

I have always loved travelling

I have always loved travelling and I could not get enough of it. The best part about travelling for me isn’t necessary about going to see the attractions a city has to offer, but rather the multitude of eateries and indulgences that are only available in that particular city. The local cuisines are the proud identities of that city and they are not just the everyday sustenance, but a piece of history, a journey of evolution, a passion of realized dreams for some, and a conflation of stories of soundless efforts and toils behind closed doors we may never get to hear. As intriguing as it sounds, and as many decadent morsels as one can indulge in to relive that piece of history or story, the real, unsurpassed joy comes from being able to discuss and share that experience first-hand with those around you.

Read More

Bravery

Feuille food lab is not a restaurant, but a studio where its purpose is to promote the culinary interaction, education, creativity, and transparency

Read More

Nourishment

We have just completed April’s tasting service. On the last day of our service, we cleaned out our fridges and had each chef whipped into action to create their dishes of the day for

Read More

Refinery

Thought process is continuous and evolving. Taking a snapshot of it is like picking an excerpt out of a book. And that excerpt has a special meaning and purpose to reinforce and characterize the context of statements

Read More

feuille verte’s Silent Voice

It’s been three years since the very first idea of establishing a studio whose sole purpose is to research and develop cuisines that are fun and memorable to play and eat with—something you would not see on a regular dining table. The place was meant as a playing

Read More

Bringing feuille verte to Life

Two years and half of planning and waiting , the building has finally come to fruition. What’s left is perhaps more months of patience before the interiors would take form.

Read More