➤ 《The Craft of Fusion 感官實驗室》計畫
➤ The Craft of Fusion | bulthaup Sensory Laboratory
為生活策展 ——《The Craft of Fusion 感官實驗室》計畫
Curating for Life — The Craft of Fusion | bulthaup Sensory Laboratory
當清爽的烏龍茶湯在喉間溢散香氣，即時平衡蜜瓜火腿和蕃茄紫蘇橄欖油入口後的一絲甜膩，無數氣味分子同時刺激著感官，將平凡的食物拆解成多層次的味覺組合，「品嚐」在此刻也從一組動詞，成為具有意識的辨識動作，人開始自然覺察與記住不同食材之間的碰撞、彼此風味的映襯，如同理解一首交響曲中不同樂器的角色——這並不需要美食家等級的品味，可能也不必然發生在特殊的場合。因為「感知」是人與生俱來的天賦，只是經常被龐雜的瑣事佔據了思緒，而需要一個被重新喚醒的瞬間。
As the clear fragrance of oolong tea spreads across the palate, it immediately offsets the slight richness left by the melon, ham, tomato, shiso and olive oil. Countless molecules stimulate the senses at once, breaking down an otherwise familiar dish into layers of flavour. At this moment, “tasting” moves beyond being simply a verb and becomes a conscious act of recognition. We begin to notice and remember the collision between different ingredients, the way one flavour sets off another, much like understanding the role of individual instruments within a symphony. This does not require the discernment of a gastronome, nor does it necessarily belong to a special occasion. Perception is an innate human capacity; yet amid the clutter of everyday life, it is often crowded out, waiting for a moment to be awakened again.
➤ 圖右｜米其林必比登「吃麵吧 Jai Mi Ba 創意料理」主廚周凱迪；圖左｜「遊山茶訪」第六代茶人陳冠霖。
➤ Right | Chef Kedy of Jai Mi Ba, a Michelin Bib Gourmand restaurant; left | Andy Chen, sixth-generation tea maker at Yoshan Tea.
➤ 蟬聯四年米其林必比登推薦「吃麵吧 Jai Mi Ba 創意料理」，演繹台灣風土滋味。
➤ Jai Mi Ba, recognised with a Michelin Bib Gourmand for four consecutive years, offers a creative interpretation of Taiwan’s local flavours.
而廚房，在各種生活情境中經常被當成習以為常的靜態背景，人們日常使用、經過，卻甚少長時間停留並將其視為「生活的舞台」，於是楠弘決定做一場夏日的感官實驗。身為 bulthaup 台灣總代理，品牌始終堅信設計的價值必須經由人與生活、文化的深刻連結而得以體現。於是邀請擁有百年歷史、傳承六代的遊山茶訪，與連續四年榮獲米其林必比登推薦的吃麵吧 Jai Mi Ba，以及以台灣茶為創作核心的 S.C Lab（仃杉實驗室）合作，推出年度品牌企劃《The Craft of Fusion｜bulthaup 感官實驗室》，將北中南的展場空間轉化為一場關於生活美學的感知探索，進一步引發人們思考：設計如何影響我們的日常？
The kitchen, meanwhile, is often treated as a familiar, static backdrop to everyday life. We use it, pass through it, take something from it, put something away, yet rarely remain there long enough to regard it as a stage upon which life unfolds. It was from this observation that Lafon Group conceived a summer experiment in the senses. As the official distributor of bulthaup in Taiwan, the group has long believed that the value of design is realised through deeper connections between people, everyday life and culture. For The Craft of Fusion | bulthaup Sensory Laboratory, it invited Yoshan Tea, a tea brand with more than a century of history, now carried forward by its sixth generation; Jai Mi Ba, a Bib Gourmand-recognised restaurant for four consecutive years; and S.C Lab, whose work centres on Taiwanese tea, to come together. Across its spaces in northern, central and southern Taiwan, the annual programme transformed the showroom into an exploration of everyday aesthetics through the senses, prompting a simple yet essential question: how does design shape the way we live?
➤ 從木質、果實到草本的茶基酒選項，透過嗅聞、品飲與調和手作，探索不同香氣。
➤ Exploring aromas through nosing, tasting and hands-on blending, with a selection of tea-based spirits featuring woody, fruity and herbal notes.
從在地出發，回歸共享生活的核心
From the Local, Back to the Centre of Shared Life
活動自美食之都台南展開，吃麵吧主廚周凱迪以法式料理技法詮釋台灣本土風味，將雞湯、餛飩等家常菜以澄清手法提純或佐以鴨肝，呈現精緻平衡的混搭滋味，並凸顯以Fusion（融合）為核心的策展主題。當人們在談論「生活美學」時，若一味停留在引入歐美品牌與移植外來文化，便容易使器物淪為裝飾與符號，而缺少生活化的使用溫度。如同建築由風土地景塑成，飲食也連結族群的歷史文化，每個元素都未曾獨立存在，而是交流融合之下的產物。
The programme began in Tainan, a city deeply rooted in Taiwan’s food culture. Chef Kedy of Jai Mi Ba approached local flavours through French culinary techniques, refining familiar dishes such as chicken soup and wontons through clarification, or pairing them with foie gras to create a precise yet unexpected interplay of flavours. In doing so, the central idea of Fusion became something experienced on the palate rather than simply articulated as a curatorial concept. When speaking of “the aesthetics of living”, an excessive reliance on imported European and American brands or transplanted cultural references can easily reduce objects to decoration and symbols, detached from the warmth of everyday use. Architecture, much like food, is shaped by its relationship to place: while buildings emerge from landscapes and climates, cuisine carries the histories and cultures of the communities that make it. Nothing exists entirely on its own; each element is formed through exchange and convergence.
➤ 遊山茶訪第六代茶人｜陳冠霖
➤ Andy Chen, sixth-generation tea maker at Yoshan Tea
這份勇於嘗試的開放性，使中西料理的交會在味蕾上綻放出創意的火花。而遊山茶訪第六代茶人陳冠霖的焙茶工藝，又逐一為每一道料理尋找能互相調和的茶飲，細心做到質地濃淡上的平衡，甜鹹口味上的呼應，一步一步透過茶色、茶香、茶韻的豐富層次，引導現場佳賓深入體會餐食佐茶的內涵。第二站來到台北，由同樣有深厚台灣茶底蘊的 S.C Lab （仃杉實驗室）提供佐餐茶品。有別於傳統製茶工藝， S.C Lab 以實驗性的創新精神，以自家種植的茶葉為基底，結合在地小農的香草、水果，釀造出風格獨特的茶酒與氣泡茶，保有「台灣茶」作為風味調飲的主角，同時翻轉飲品滋味，以品酒的方式凸顯茶的香氣與微醺感，挑動陌生而新奇的感官體驗。
This openness to experimentation allowed the encounter between Western and Taiwanese culinary traditions to unfold directly on the palate. The roasted-tea craft of Andy Chen, sixth-generation tea maker at Yoshan Tea, then brought another layer to the experience, pairing each dish with tea selected for its ability to complement and balance. Differences in texture and intensity, as well as the interplay between sweetness and savouriness, were carefully calibrated. Through the changing colour, aroma and lingering character of tea, guests were gradually led into a deeper appreciation of tea as part of the meal. The second stop was Taipei, where S.C Lab, likewise grounded in Taiwan’s tea culture, provided the accompanying drinks. Moving beyond conventional tea-making practices, S.C Lab approaches Taiwanese tea with an experimental spirit, combining its own tea cultivation with herbs and fruits sourced from local farmers to create distinctive tea-based spirits and sparkling teas. Here, Taiwanese tea remains the protagonist of the drink rather than a secondary ingredient, while the familiar boundaries of flavour are shifted through a more wine-like approach to tasting, bringing its aroma and gentle intoxication into focus and opening up a more unfamiliar sensory experience.
➤ S.C Lab（仃杉實驗室）創辦人 Mikey
➤ Mikey, founder of S.C Lab
基於跨界交流所帶來的身心愉悅，回應的正是 bulthaup 長期倡議的生活哲學：「Kitchen is not a space. It is the centre of living.」——透過廚房重新梳理「生活」與「空間」的關係，使食物的滋味、雙手的溫度與對話的片刻，成為人們彼此圍繞、分享，建立情感連結的核心生活場域。楠弘深耕台灣 四十五年，體認到真正能為生活帶來質變的，從來不是哪個品牌的廚具，而是在喧鬧的人群退場、滾燙的鍋具復歸冷靜、散落的杯盤恢復秩序之後，還能在背後默默支撐起品質的精湛工藝，與對用料、比例、質感的堅持，以及一份將自由與餘裕還給生活者的體貼設計思維。
The sense of pleasure that emerges from such exchanges speaks directly to a philosophy long articulated by bulthaup: “Kitchen is not a space. It is the centre of living.” By reconsidering the relationship between living and space through the kitchen, the flavours of food, the warmth of hands and the passing moments of conversation become part of a place where people gather, share and form connections. After forty-five years of working in Taiwan, Lafon Group has come to recognise that what can truly transform everyday life is never simply the kitchenware of a particular brand. Rather, it lies in the craftsmanship that quietly sustains quality after the crowd has departed, the heated cookware has returned to stillness and the scattered tableware has been put back in place; in the care given to materials, proportions and tactility; and in a thoughtful approach to design that gives people back a sense of freedom and ease in everyday life.
➤ 聞香入境，嗅聞茶葉在溫度作用下釋放的香氣。