WorkshopsWorkshops

Let It Be - An Affection For Objects, From Kitchen To Table

Join three seasoned food experts — Pia Ho, Karen Meng, Nicole Wong and Craig Au Yeung —as they share stories from the kitchen and the dining table. Through a tasting experience, discover how different utensils subtly influence the flavor of food. How do taste, touch, weight, and scent shape our culinary memories? Open your senses and imagination, and rebuild a meaningful connection with the objects that accompany your meals.

Participants are also welcomed to bring a personal item related to the subject to share stories with the group.

Language
Cantonese
Target Audience
→ General Public Interested in Design yet without Design Background
Notes to Participants

Remarks:

  • Fee: Free (An amount of HKD$100 shall be paid as deposit, the full deposit will be refunded to participants upon their completion of the workshop.)
  • Applicants who join the programme will be deemed to have accepted the Enrolment Procedure, Remarks, Terms & Conditions.
  • The decision of PMQ Management Co. Ltd shall be final should disputes arise.
Workshop by
Craig Au Yeung
IG

Au Yeung is a well-respected cross-media artist and a curator of food culture based in Hong Kong. Au Yeung is China’s preeminent lifestyle and dining specialist, well regarded by the media and public alike. Au Yeung graduated from the Hong Kong Polytechnic University with a Bachelor’s degree with honours in Graphic Communication. He later obtained a Master’s degree in Philosophy. 

Au Yeung has been deeply involved in the study and research of lifestyle in contemporary China. His research takes various forms, including artist interviews, design reviews and television hosting. In the past decade, his work has shifted focus to examine cuisine and travel writing in global and local contexts. He has published recipes, urban food maps and has consulted for galleries, arts and cultural institutions, and commercial enterprises on art and food experiences. 

Au Yeung has founded several experimental projects for food, such as the Taste Library in PMQ, a kitchen space at Star Gallery in Beijing, Localand in Xi’an and a dining space in Shenzhen. In 2020, he established BuddyBlue, a lifestyle brand that aims to promote creative living to the younger generation through merchandise collaborations, pop-up stores, art installations and workshops.

Workshop by
PMQ Taste Library
IG

Presented by PMQ and Hong Kong’s well-respected artist Craig Au Yeung, PMQ Taste Library is Hong Kong's first library devoted to food culture. It houses a collection of over 5,000 culinary-related books and recipes covering different food cultures from around the globe. Combining reading spaces and a kitchen, it regularly hosts cross-disciplinary educational and creative events, offering a platform where diverse flavors and creative ideas converge.