Pop-ups are occasions when our culinary philosophy, aesthetic commitments and professional temperament are all on full display. They offer the public the all too rare chance to sample authentic fine dining. They fall under three categories:

• Street Food Lab: our idiosyncratic take on ethnic cuisine; here we marry the accessibility of street food with the sophistication and edginess of haute-cuisine.
• fine-dining installations: since these exemplify our tecto-sensory approach, diners can expect much more than
  gustatory titillation; they are immersive, multi-sensory, one-of-a-kind fine-dining experiences.
• corporate events