Dinner Project

Two chefs, with the passion of sharing our travel and cultural memories through food and design

Born in Hong Kong and Taiwan, Tiffany and I met in the UK, where our shared love of food quickly connected us. While she studied cuisine at Le Cordon Bleu London, her passion inspired me to pursue my own path in pastry. Our passions blended naturally, and we began inviting friends and family into our little world of food.

For us, cooking is our love language. Hosting is how we care for the people around us, and this dinner project grew simply from wanting to share that joy. Our dishes are shaped by the flavors of our Asian roots and the unforgettable tastes we’ve discovered while traveling. Every meal we create is cozy, heartfelt, and meant to bring people closer — just the way we love it.

Project Winter/Spring 2023

This menu is inspired by the flavours and produce of winter and spring seasons. We wanted to create an earthy, hearty, yet refreshing meal — something that leaves our guests satisfied but still light. The dishes highlight the land and the ocean, bringing together the comfort of winter ingredients with a sense of balance and brightness.

To finish, we reimagined a winter classic: the Mont Blanc. This version carries my own touch, featuring hojicha (roasted green tea) and kuromitsu (Japanese dark brown sugar), presented in the delicate form of a mille-feuille.