For me, cooking is about speaking—putting a different narrative to the ordinary ingredients you see in your daily life.

Iu-Luen Jeng

Pop-up restaurants are temporary establishments. They are an opportunity to turn a concept into a reality, test an idea, explore diners’ reactions to a new menu. Jeng has an idea for a supper club she’s named Museum. At a dinner for six, the Cook’s Gazette presents her opening night menu, photographs of her plates, and recipes. Enjoy the evening vicariously and perhaps re-create some of these courses in your own kitchen.

Menu graphic by Yuting Chang
Photos by Eric Futran

Museum Menu


01: Chawanmushi

02: Pork Belly

03: Tomato

04: Chicken

05: Squid

06: Almond Cake

07: Taro

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