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Food and flavour development

Food and flavour development

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Other Projects by K . LOONG . W_ARCHITECT

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HKK Restaurant By Hakkasan Group

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Food and flavour development

Firm

K . LOONG . W_ARCHITECT

Type

Hospitality + Sport › Restaurant

STATUS

Concept

Photos

Kok Loong Wong (34)

告子说: “凡是人的生命，不离两件大事：饮食、男女” “Appetite for food and sex is human nature.” Both satisfying the basic needs of being a human.

It is a blessing to work as an architect and at the same time as a chef. I usually started at 4am as a chef at the bakery until 12pm and the rest my day I work on architectural projects! You need the determination and passion to work very long hours every day!

I started cooking when I was about 10 years old. Even now, I vividly remember my grandmother showing me how to dry-fry black beans over the charcoal stove. As I stood beside her watching the beans hitting the wok, their sound changed from a dull rustling to a lively high "tinging" pitch. A light dry smell, like burnt coffee, filled the kitchen.

I often draw parallel connections between food and architecture. The very fundamental aim of being a living being is to look for food and shelter; both provided us with comfort and stability for a wholesome wellbeing.

The craft of creating a plate of food also akin to the process of creating architectural works. Starting with the vision and slowly building up the idea, the structures, the space and the atmosphere of the final form.

The transformation from the mind, through the physical building by the hands and the eventual "enjoying" the final product is intrinsically similar in cooking and in designing buildings.

These images of food were created over the last few years up until now. An attempt to create interesting (sometimes intriguing) and colourful edible ingredient combinations. Food that hopefully arouses your appetitie to make, to taste and to experience something different everyday.

"Only Nature: foodporn" started as a archive of variety of foods that I cooked since 26th October 2009. Many of these food were challenges I set myself weekly to learn some new cooking techniques from scratch such as bread making, patisserie, traditional and modern eastern and western cooking techniques.

My aim is to cook appetising, yet humble, food that satisfies not only our taste buds and our stomachs, but also feast our eyes and imagination.

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Food and flavour development

Other Projects by K . LOONG . W_ARCHITECT

Beijing Flying Club

Southkey Office

Sago Lane

King Henry's Road

Mews House Chesham

MODE-F Furniture System

Eel Brook Common Restaurant

Jalan Pierce

Jalan Sri Putri

HKK Restaurant By Hakkasan Group

Buckingham Road.

Food and flavour development

Product Spec Sheet

Collaborating Firms

Team

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Food and flavour development

Other Projects by K . LOONG . W_ARCHITECT

Beijing Flying Club

Southkey Office

Sago Lane

King Henry's Road

Mews House Chesham

MODE-F Furniture System

Eel Brook Common Restaurant

Jalan Pierce

Jalan Sri Putri

HKK Restaurant By Hakkasan Group

Buckingham Road.

Food and flavour development

Product Spec Sheet

Collaborating Firms

Team