A feast for the eyes: meet the ceramicists reshaping Hong Kong fine dining
From clay to cuisine: the ceramicists reshaping fine dining in Hong Kong
In the age of mass-produced tableware, two haute-cuisine chefs in Hong Kong are turning to local ceramicists for plates designed around the food they hold
“I was thinking about something crazy like a pumpkin orange. Mustard … kind of like a terracotta orange. You’ve been to Morocco, Marrakech?”
Ricardo Chaneton, chef-owner of Michelin-star restaurant Mono, in Central, is bent over a table laden with samples of glazed ceramic tiles. Across from him is Queenie Chan Kwan-wai, a ceramicist and the founder of Ephelis, who has collaborated with him for the past five years.
“What about this kind of orange?” Chan suggests.
Originally reported by South China Morning Post.