27/08/2026
For this season, we wanted to go beyond what we usually do with vegetables.
Lunhaw begins by looking at them in a different light, gleaned from a new perspective, moving away from the traditional mindset that vegetables belong mainly on the side of the plate, as accompaniments, garnishes, or condiments to meat and seafood. Instead, we ask what happens when the vegetable itself becomes the starting point of a dish, and when we allow ourselves to discover just how much flavor it has to offer.
In many ways, we think, Lunhaw reflects how we have grown and matured as a kitchen.
Over the years, we have learned to build flavors from the ground up, through processes that take hours, days, weeks, even months. Processes not simply to transform ingredients, but to understand them more deeply, to coax from them flavors that might otherwise remain hidden.
A root can become the foundation of a sauce. A vegetable can give us a broth with remarkable depth. Grains, fruits, leaves, seeds, flowers, stems — including peels, and parts we normally throw away — can be fermented, charred, aged, or preserved to become seasonings in their own right. Even what might ordinarily be considered a secondary ingredient can become the very thing around which an entire dish is built.
This is where Lunhaw: 15 Vegetal Expressions begins.
This isn’t about asking vegetables to imitate meat or seafood. It is about allowing them to speak in their own language, and perhaps discovering that we have only begun to listen to everything they have to say.
