當碳酸氫鈉遇到水，當胺基酸遇到還原糖，當你遇到他…在食物中的化學變化成就了一桌佳餚，在生命裡的化學變化提煉成了一段段的回憶。我們在不同的公式中尋找故事，在相同的語言中建構場景。一次次的實驗，一次次的累積。
Like the chemistry happens in food, we think our projects as the process as making the meal, to leave space for the unexpected. We’re like ingredients, create different flavors with different components. To see our projects please click the link as below.
蔥、薑、蒜是台灣料理的大三元，番茄、羅勒、橄欖油是義式料理的國寶級基礎，萬變不離其宗，從文化到食材，從歷史到餐桌，每一道菜都是一篇故事，或是歷史傳記或者小短詩。像是吃下一片風土，像是乘載一篇風景，像是閱讀一本小說。
Creating the food is like a journey, from place to place, from history to memory. Every dish is a story, when we taste it, we’re a reader to experience the local/worldwide language, to explore the culture, to see the landscape on table. See the recipes we made for different topics.
喜歡紙本的質感、不喜歡免洗筷、討厭塑膠袋、搜集各種尺寸的木砧板，寧可假日早起逛市場多過再一次的速食早餐。不識時務大概是這時代最奢侈的浪漫，而食物則是美好生活的濫觴與。在他鄉慢城裡的絮絮叨叨，慢慢道。
After 3 years fumbling in food field, I came to Milan, Italy from April 2015 for a master study in Food Design. The point of view of architecture background helps me to experience and explore, here is my little observation notes.
以愛做菜，以愛酢愛。
沒有賣食物，但是有一點點關於生活的想像。
