當我決定成立feuille料理實驗室時，純粹是帶著對烹飪的熱情，想分享給人們有別於平日所吃的食物與料理研發上的各種可能性。
初期幸運的遇到了一些有相同興趣的新朋友，無論是與廚藝上還是其他有助於提供良好的用餐氛圍的朋友們。為了讓這種熱情不間斷，feuille提供了廚房與空間，讓有同樣想法的朋友能聚在一起，從談論基本概念、到旅行體驗、季節的變化、或是欣賞藝術品，所有這些看似毫無相關的想法都塑造了feuille料理的基礎。
事實上，feuille從來都不是以一間餐廳為目的而成立的，我們擁有無限的可能性去塑造其他餐廳無法呈現的特色。
所有的廚師都是自己想要來到這，並被某種無法言喻的共同目標集合起來，他們渴望學習和付出，讓我更加有責任提供這種養成氣氛，同時感謝大家的貢獻。我們是一個開放式廚房，提供所有的客人能夠看到廚師們如何工作、料理食材。與大部分餐廳中閉門進行的廚房不同，我努力使這一切透明化，盡可能讓大家參與我的料理。
Feuille的料理跨越了許多種類，而且菜單日日產生變化，為了盡可能地使來用餐的客人品嚐更多更新的菜餚，每道菜的研發時間不可避免地會延長也增加了預算。為了讓顧客全盤嘗試一定數量的菜餚，我需要大量的工作人員來為廚房工作。當我開始設計每期菜單時，我從來不把訂價視為一種限制，試圖設計出符合預算的菜餚；而是設計成至少要有足夠的預算作為獎勵所有人員的辛勞。由於feuille不是一家餐館，它的狀態是僅提供少數的座位，所以我們常沒有達到我們的應有之營收。
儘管如此，對我來說，這裡仍是一個非營利組織。如果將來開放了更多的預訂位置，那麼任何額外收益都將捐給慈善組織。
最初，或許您看到feuille的用餐價格可能會讓人吃驚，而且因是無菜單料理，在預訂時無法了解菜單，因此一些觀望中的顧客可能會感到猶豫不決，但是feuille的存在從來不在意利潤，我們的訂價單只是要讓用餐者有最佳的服務。我要再次深深感謝那在不久的將來會和我們預訂的客人們，讓我們有機會為你效勞。
再次感謝您願意給我們的機會。
Pricing it right.
When I started feuille food lab, it was purely out of passion to cook, to share, and to bring about the different possibilities of the food we eat out of our daily lives. Somewhere along the way, I was quite privileged to have met some new friends with the same interests—whether it was directly related to the cuisine or some others that were necessary to help provide a great dining atmosphere. And to continuously share that passion, feuille provided a physical compound for the same minded to engage in anything that could be about food, from talking about a rudimentary idea to travelling experiences to noticing seasonal changes to admiring a piece of artwork. All of that seemingly unrelated ideas shape the very foundation of feuille’s cuisine. And the fact that feuille food lab was never a restaurant to start out with, I have limitless possibilities to shape the cuisines that other establishments may not have the privilege to.
All the staff members are here on their own terms and are united by the same unspoken objective; they wish to learn and to contribute. And it is my responsibility to provide that nurturing environment and at the same time reward and thank them for their contributions. At feuille food lab, we have an open kitchen, which is readily available for all the diners to see. Unlike other establishments, many operations go on behind closed doors. Here at feuille food lab, I strive to be as transparent as possible to the diners and engage as many different disciplines as my cuisines would allow.
As feuille’s cuisine spans several disciplines, and feuille’s menu changes and grows at every appointed service hour, and my desire to expose the diners to as many new ideas and dishes as possible, the research goes on behind each dish inevitably lengthens and operates out of a bigger budget. In order for diners to try up to a certain number of dishes as a whole and to my heart’s content, I would need more staff members to proportionally offset the growing number of kitchen tasks. When I start out each menu, I never look at the price tag as a limit and try to design dishes to meet that budget, but rather, I design it so that at least there would be enough budget as a priority to reward and thank the staff members. As feuille food lab is not a restaurant, and its mission is centered around providing as much as possible to the diners in a limited number of seating available without any compromise, we do fall short of our primary proceeds to cover the costs incurred. Nevertheless, feuille in my mind is meant as a non-profit establishment, if in the future, we do open up more seating reservations, any additional proceeds we managed would go to charity organizations.
At first, perhaps a look at feuille’s dinner price may come as a surprise to some, and the fact that no menu is confirmed at the time of scheduling reservations, some potential diners may find themselves flinching and hesitant towards feuille’s cuisines. But it was never about making profit at feuille, the amount of proceeds the diners reward us with simply goes back into serving them. Again, I want to thank the diners who have booked a seating with us in the near future and giving us a chance to perform for you. We would be the most humbled to be of service to you, and thank you again, my dear patrons.
