How can we raise consciousness for our mother earth through food and personal stories sharing?
An “Edible Performance”, curated by Sim Lai Fong and Ire Tsui, is part of the performing arts programme “SHIFTING by Knowledge Transfer” at Tai Kwun Centre of Heritage and Arts. It invites artists and professionals from various fields (culinary art, music, dance, architecture and machinery) to share their experiences of opening up new spectrums of artistic creation to enrich people’s life and imagination.

Five artists were invited to collaborate with Chef Peggy Chan from Grassroots Pantry, renown for her technique-driven plant-based cooking and awareness for nutritions and the environment, in an attempt to cook within the context of art, identity, food and culture. 

An artistic menu deconstructing the food cycle - from production, preservation, fermentation, consumption to disposal - has been created to raise questions on culture, identity and ethics relating food. Each stage in the food cycle was “performed” through personal stories telling by the artists, interactive experiences with the audience, as well as creative dishes created by Chef Peggy.

Participating Artists: Nicholas Wong, Jarrad Wan, Chi Chi Cheng, John Leung and Simon Fung

Photo Credit: TR Concept and Visual Atelier 

Illustration by Chi Chi Cheng
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