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Dare to dream: Germany’s bulthaup × Taiwan’s Michelin 'HAILI'
The kitchen, as a spatial vessel, conveys boundless imagination about one’s beliefs and attitudes toward life. It can be a domain where creativity runs free and flavors are explored, as well as a haven that nurtures the soul and lets emotions flow. As a pioneer in redefining kitchen design, bulthaup has always believed that a kitchen is not merely a kitchen—it is a beautiful starting point for sparking, connecting, and realizing our dreams.
Embracing the concept of “Dare to Dream” as the aesthetic philosophy of the kitchen, bulthaup has chosen Taiwan—renowned for its culinary diversity—as the stage to bring this theme to life using hometown flavors. Collaborating with William, the head chef at HAILI who has earned a Michelin star in Kaohsiung two years in a row, pastry chef Jack from Pâtisserie echo, and Dragon, the innovator at Bar DIP who infuses Hakka ingredients into his cocktails, bulthaup explores how each of them translates the courage of dream-building into their creations.
➤ For the 2024 bulthaup culinary showcase themed “Dare to Dream,” bulthaup invites William, head chef of the Michelin-starred restaurant HAILI (center), pastry chef Jack from their dessert partner Pâtisserie echo (left), and Longer, the mastermind behind Bar DIP who infuses Hakka ingredients into his cocktail creations (right). Together, through their culinary expressions, they interpret the bold journey of building dreams. The event’s inaugural stop takes place in Tainan—known as the gastronomic capital—where these three artisans present their craft at the Lafon Group Bonyu showroom.
➤ Enjoying cocktails infused with spices and fruit notes at the bulthaup Taichung flagship—LAFON LIFE—adds a charming, gently intoxicated dimension to the moment.
Chef William (Kang Ren-Wei), who honed his skills at Stay By Yannick Alléno and logy in Taipei, chose to leave the city he knew so well and move south to Kaohsiung to establish his culinary presence. There, he transformed the harbor city’s dining scene with elegantly plated dishes infused with the vibrant flavors and local ingredients of southern Taiwan. Invited to interpret the "2024 bulthaup culinary showcase," William draws upon his years immersed in Japanese and French culinary methods. This profound pursuit of subtle, hidden flavors is expressed through a refined, pure technique—proof that abundant richness often lies behind simplicity. Just as bulthaup’s designs dissect the essence of cooking in human life, they deliver genuine joy through each meticulously crafted creation.
➤ William, the chef from HAILI who earned a Michelin star for Kaohsiung, was invited to participate in the "2024 bulthaup culinary showcase." At its second stop in the harbor city, he shared his journey of daring to dream through cuisine. Incorporating the flavors and aromas of southern Taiwan, he redefined Western-style dishes, earning enthusiastic acclaim from guests at the Lafon Bonze showroom. Meanwhile, the human-centered functional design of the bulthaup b3 kitchen further captivated the chef's appreciation.
"Good design not only evokes emotion but also fulfills sensory needs and the desire for self-discovery."– Herbert Schultes, Designer of bulthaup b3
Designer Herbert H. Schultes, a recipient of Germany's Federal Cross of Merit, drew inspiration from the human-scale proportions championed by architect Le Corbusier to create the groundbreaking b3 kitchen series—an architectural masterpiece that distills complexity into simplicity. Driven by a dreamer’s spirit, Schultes spent years developing the astonishing b3 Wall System, capable of supporting one ton per square meter and recognized by 24 global patents. At the same time, the brand’s pursuit of extreme refinement led to one-centimeter-thin countertops and door panels, bestowing the bulthaup b3 line with the reputation of a truly “floating kitchen.”
➤ As a flavorful introduction, the chef marries the familiar European scone with salted duck egg yolk, a traditional Taiwanese pastry ingredient. He pairs it with mascarpone and lemon-infused cream, then crowns it with the briny elegance of Kaluga Queen Osetra caviar—unleashing a rich, oceanic surge of flavor on the palate.
The "2024 bulthaup culinary showcase" kicks off in Tainan before moving on to Kaohsiung, Taichung, and Taipei, engaging distinguished guests of the Lafon Group in meaningful culinary exchanges. Through cooking demonstrations, hands-on workshops, and personal tastings, attendees experience the profound beauty that cooking brings to everyday life. During the event, the two chefs and the mixologist present four dishes, two cocktails, and one dessert—each a personal reflection on the emotional journey of leaving one’s hometown to pursue a dream.
The taste of "home" is the driving force behind every dream. It is through the awakening of our palate that we find the courage to explore everything.
At his culinary base in southern Taiwan, Chef William sculpts his state of mind with local mountain and ocean ingredients. From ginger-infused tomato cuts, distinctive to the south, to the nostalgic sauerkraut and pork hot pot of old military dependents’ villages, he transforms them into fresh fine dining landscapes—symbols of his confidence and adaptability in an adopted land. HAILI’s logo, derived from a stylized “heart,” mirrors William’s heartfelt connection to Kaohsiung's culture and its unvarnished warmth. Beyond deconstructing ingredients to intensify their initial impact, he integrates refined techniques—clarification, straw-smoking, and molecular gastronomy—into humble, family-rooted dishes to honor the unwavering persistence it takes to realize a dream.
➤ At Bar DIP, Dragon adeptly incorporates Hakka ingredients, conveying a commitment to preserving his homeland's culture. This resonates with bulthaup's cherished principle that "home" is the core of emotional exchange and the genesis of dreams.
Similarly venturing south to chase his dreams, Dragon—the Hakka proprietor of Bar DIP—excels in extracting core flavors through infusion techniques. He draws inspiration from Hakka indigo dyeing, an artisanal process that mirrors his approach to flavor development. For the bulthaup culinary showcase, he presents two cocktails, "Shi Guo Zi" and "Mei Xiang," each elevated by Hakka ingredients: perilla (often called Hakka basil) and citrus paste. For Dragon, the taste of "home" provides the energy that propels all dreams. By exciting the palate, one gains the courage to embark on unlimited explorations.
➤ Jack, pastry chef at Pâtisserie echo and partner of HAILI, once traveled to Lyon and Bordeaux to pursue his dreams. He excels at using gentle, delicate desserts to soothe the clamor of life, transforming and layering the pure essence of ingredients into a fortress that nurtures the soul.
Although pastry chef Jack chose not to establish his business abroad, he once traveled alone to France to refine his craft. Frequent encounters with diverse cultures and flavors in Lyon and Bordeaux sharpened his perceptions of ingredients and the human stories they carry. With an open, unrestricted mindset, Jack responds to the desserts he envisions with gentle skill and heartfelt intention. Much like his current dessert brand, echo, he aims to evoke sensory harmonies that linger long after each bite.
The convictions of these three culinary artisans echo the profound mark that bulthaup has made since its inception. As the heart of a home and the stage upon which everyday life unfolds, a kitchen satisfies more than hunger. Through honest natural materials and clear, concise design language, it awakens our deepest, long-held desires. Reflecting on historical and cultural contexts, bulthaup continually examines the kitchen’s importance in human life. In 1984, the brand launched “System b,” the world’s first kitchen island concept, subverting the enclosed model of cooking against a wall. By daring to dream, bulthaup opened entirely new arenas of living, redefining the kitchen space. The internationally acclaimed bulthaup b2 similarly broke with tradition, utilizing vertical storage and mobile workshop concepts to create a more refined and user-friendly culinary layout—elevating the kitchen’s artistry to its highest level.
➤ In early autumn Taiwan, it was once common to find vendors selling charcoal-roasted sweet potatoes on the streets. This memory, with its smoky aroma and crisp air, reshapes the chef's interpretation of Western cuisine. He presents the richly fatty autumn Pacific saury and frosted dried persimmon using a straw-smoking technique, complemented by a clarified broth inspired by southern Taiwan's gingered tomatoes, and further accented by house-extracted ginger oil. This appetizer embodies the enchanting flavors of the season. At bulthaup's Taipei flagship—Hometone Kitchenware—the chef also demonstrates French clarification and Japanese straw-smoking culinary methods live.
This unwavering dedication to dreams is one reason bulthaup stands apart. In an era dominated by mass production and mechanization, there remain artisans who commit their near-obsessive passion to handcrafted work. Pursuing perfection in detail, form, and function, they imbue each product with profound vitality. Beyond craftsmanship at its zenith, there is also heartfelt gratitude for the authentic beauty of materials—patiently polished and presented with a warmth that genuinely moves people.
"We must learn to slow down and perceive the deepest essence of life."– Mark O. Eckert, Third-Generation Steward of bulthaup
➤ The first hot pot dish Chef William tasted during winter in Kaohsiung was sauerkraut and pork hot pot. Inspired by this memory, he disassembles Spanish Iberico pork into dumpling fillings and pairs it with a sauerkraut broth enhanced with green Sichuan pepper. This evokes a vivid, fleeting scene of family gathered around the kitchen, sharing laughter and warmth.
Refining the beauty of essence requires the aging of time and attentive effort. Since its founding in Germany in 1949, bulthaup has embodied the pinnacle of German artisanal spirit, continually creating moments that make hearts race. Through the relationship between space, people, and objects, bulthaup invites everyone to look inward and ask themselves: What dreams do we truly yearn for in life?
➤ In France, it's common to find a pot of stew in every household's refrigerator during winter. Upon returning home, simply add red wine, gently heat it, and serve it with bread to create a delightful meal. The chef's clever addition of nitro-whipped mashed potatoes mirrors bulthaup's brand spirit of boldly breaking boundaries.
➤ A French crêpe layered with hazelnut butter, wine-soaked chestnuts, and Valrhona dark chocolate crisps achieves a perfect balance of depth and nuance. Its gentle sweetness softly envelops the busy heart.
