Four Seasons Hotels & Resorts
October 7, 2010
Another new work which we have completed recently for all 3 F&B outlets at Four Seasons Singapore. Sprucing up the tired look of their current menus while retaining the essence of the brand.
An Unprecedented Gastronomical Adventure
October 1, 2008
Number 79 on the periodic table of elements is Aurum; Gold. In relation to ‘The Clinic’, Aurum is a restaurant that follows the medical theme, by artist, Damien Hirst.
Inspired by multiple award-winning Spanish restaurant, elBulli, where their menu de dégustation is the finest expression of avant-garde cooking, not simply food, but the values of eating. Aurum’s concept introduces new age cuisine. Recipes are designed to ensure that harmony is to be found in small servings where concepts such as snacks, tapas, pre-desserts, morphs, etc., are coming into their own.
Food creations by Edward Voon, International culinary award winning chef and Executive Chef of The Cannery, “operating on” dishes with a multihued of tastes and scent along with the most outstanding disciple of El Bulli, and Michillean-Star Chef, Paco Roncero.
An element of gold or yellow is present in each serving to reflect aurum. Both menus were designed for maximum impact.
Transparent films used to simulate x-ray films, and gold acrylic to hold as well as highlight the uniquely named dishes in contrast to the shadow from the x-ray film, screwed together by rivets.
Done in as ostentatious as possible, the experimental menu design “concurs” with the experimental food.
With apt furnishings to set the themed ambiance, the menu “stitches up” the Gastronomical experience.
