In a Chai Wan industrial building in late February, food designer Alison Tan Jia-qi was instructing a room of 20 Hong Kong diners on how to eat rice with a pat of Échiré, an artisanal French butter.
“She perched a sliver of butter on top of the rice. From one of the sachets of soy sauce that came with the convenience store bento boxes … [she] squeezed a single drop.”
Tan’s commands were met with a chuckling crowd, tickled by the stingy amount prescribed.
Inspired by a true story, the 2017 thriller follows a journalist’s investigation into an alleged murderer cum gourmet cook.
Over the next three hours, guests were presented with seven dishes that not only marked key turning points in the 465-page tale but also the protagonist’s journey to self-atonement.
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