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.

  • 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)

  • 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 Jhaveri

    TABLE DESIGN + PRODUCTION

    Jocelyn Liipfert Lam

    LIGHTING

    Vicky Cho Lighting

    PHOTOGRAPHY

    Jon Lau

    SPECIAL THANKS TO

    Paola Sinisterra

    Paul Lam

    Zen Organic Farm