Modern Golden Harvest
CENTRE FOR HERITAGE, ARTS AND TEXTILE (CHAT)
The Mills Fabrica, Tsuen Wan, Hong Kong
September 2025
For the annual fundraising gala for CHAT, we created, developed and executed a formal dining experience for 80 guests under the a ‘MODERN GOLDEN HARVEST” concept.
In our set design and menu creation, we focused on the playful interaction between food, textile and graphics in this clean, modern interpretation of "harvest", which takes its inspiration from CHAT’s deep partnerships with Hong Kong’s local farming community.
A bold mix of colour, texture and flavour told through clean, modern and unexpected graphical elements:
We created a custom 21-meter-long table in a winding “S” shape to represent CHAT’s role as the connecting thread between food and textile.
We designed a rising golden moon partition series, handmade by the CHAT fabric lab to overlook the table.
Sustainable, organic sculptures measuring 4m long and 2.5m high were crafted by hand from local organic vegetables, and sent home with guests after the event in bespoke CHAT bags.
Together with Chef “Pepe” Jose Luis Herrada Corona, we designed a menu that takes the same colourful, interactive spirit and translates this into the guests’ dining experience.
The menu was served communally in a sharing-style, and featured an interactive ‘cut your own crudite’ starter. The colours of the food were carefully selected from local Hong Kong farms, and featured in-season ingredients.
The food works with the decor to emphasise CHAT’s focus on community, and the connection between local Hong Kong farming and textiles.
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TO START
Hand-cut Local Delicacies with Dips of Chickpea Hummus & Herbaceous Chimichurri (v)
Savoury Cornbread, Soft Butter with Himalayan Honey & Pink Salt (v)
Golden Scallop Aguachile with Local Yellow Cucumber and Sweet Granadilla
MAINS
Roasted Spring Chicken with Sweet Potato Puree and Charred Pineapple Salsa
Grilled BB Corn, Pecorino, Coriander, Chipotle Mayo (v)
BB New Potatoes, Smoked Aioli, Cumin Salt (v)
DESSERT
Autumn Fruit Plate with mini Yuzu-Cardamom Cake, Coconut Foam, and Hong Kong Bee Pollen (vegan)
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CONCEPT TEAM + DINING EXPERIENCE DESIGN
Marina Wilson
Jocelyn Liipfert Lam
CULINARY DIRECTION
Marina Wilson
MENU EXECUTION
Chef “Pepe” Jose Luis Herrada Corona
LOGISTICS + SERVICE
Divya Gurung
SET DESIGN + STYLING
Jocelyn Liipfert Lam
Melissa Liu
Aditi JhaveriTABLE DESIGN + PRODUCTION
Jocelyn Liipfert Lam
LIGHTING
Vicky Cho Lighting
PHOTOGRAPHY
Jon Lau
SPECIAL THANKS TO
Paola Sinisterra
Paul Lam
Zen Organic Farm