enya FASHION QUEEN

TEXT｜Amy Liu , TRANSLATION ｜Elaina Kung

華人文化在全球遍地深耕，「Circum-」將華人菜系以法餐語言重新詮釋，一艘名為「迴游」的船艦帶領饕客們往文化海域前進，以前所未有的體驗重新挖掘記憶中熟悉的味道，進行一場高潮迭起的味覺之旅!

Around the globe, Chinese culture has deeply rooted itself and Circum- reinterprets Chinese cuisine in the language of French cuisine. The vessel named Circum- guides food enthusiasts on a cultural voyage, exploring uncharted territories of familiar flavors, and embarking on a climax-inducing journey of taste!

華人食尚

「Circum-」經常作為許多「環繞、圓形」意象的英文字首，字尾加入「連字號」象徵「融合」與「團圓」，代表華人固有的文化理念。還沒進到Circum-便能看見店外三千片壓克力板組合而成的牆面造型，漸變的橘紅色板塊經過設計師的巧思再通過電腦精算，以不同的傾斜幅度展現波浪的起伏。餐廳由象徵巨型航海羅盤的機械燈光裝置擔任主視覺，大幅利用華人世界中象徵「吉祥」的橘紅色調為基底，裝有金屬質感的船艙設計與石材桌面，營造科幻感滿滿的航太風情。

Chinese Culinary Style
In the English language, “Circum-” is often used as the prefix, symbolizing concepts of “surrounding” or “circle,” and the hyphen at the end represents “fusion” and “reunion,” embodying the Chinese cultural philosophy. Circum-’s exterior is a wall made out of 3000 acrylic panels with varying shades of orange-red; this is designed by an architect and calculated with a computer, illustrating the undulating waves with different inclinations. Inside, the most eye-catching decoration is the giant mechanical compass lighting fixture which symbolizes a nautical compass. The predominant usage of the orange-red color is complemented by metallic spaceship-like designs and stone tabletops, creating a space filled with aerospace charm.

正式啟航

「畢竟華人飲食對於我們來說就是日常！」主廚羅偉誠（Leo）與副主廚陳泊均（Benson）分別藉比賽與進修，在異國餐廳及廚房鍛鍊技藝、積累歷練，相同的是對於華人風味的探問以及思考。年輕廚師們在空閒時間會相約到中式餐館豐富味覺資料庫，一遇到驚豔的菜品組合或餐廳體驗便與團隊分享；堅持菜品上桌應該有的溫度，還曾被客人評價為「溫度最高的法式料理」；提高店內座位的寬敞度，讓顧客們更長時間的停留與品味……Circum-不僅是他們對「華人風味」所交出的答卷，也潛藏將華人精神發揚光大的野心，作為串連華人風味「變化與流動」的守護者與開拓者，為所有蒞臨的訪客細說華人風味的飲食哲學。

All Aboard!

“Chinese cuisine is a part of our daily life!” Chef Leo and Sous Chef Benson share a common interest in exploring Chinese flavors, and sharpened their skills with competitions, further studies, and experiences in foreign restaurants and kitchens. During their free time, the young chefs like to meet up at Chinese restaurants to enrich their taste database, and whenever they encounter impressive food combinations or restaurant experiences, they share them with the team. The chefs believe that dishes should be served at the right temperature and have been praised by customers for delivering the “warmest French cuisine.” They also paid great attention to the spaciousness of the restaurant’s seating area, providing customers the comfort to stay longer and slowly savor the experience. Circum- not only presents “Chinese flavors” but also harbors ambitions to promote the Chinese spirit; it serves as a guardian and pioneer, connecting the ever-changing Chinese flavors, and delivers the philosophy of Chinese cuisine to all visitors.

食意食憶

華人群體在世界各地落葉生根後將自身料理與該地原本的文化相互吸收、揉合，演化成嶄新風味樣貌，在餐桌上發展出千變萬化的佳餚美饌。七巧板作為盛裝六道前菜的第一視覺意象，懷舊的氛圍不言而喻，並以「米泔湯」致敬米食主義的華人社會，既甘甜又暖胃的湯品為餐廳概念做出最佳的登場宣言。

與傳統法餐料理不同的是，主廚以宴客時圓桌轉盤上常見的小菜作為靈感，將「七巧板」在食客們的言談之間暫留，與接下來的開胃菜交會，延長了宴席上寒喧問候的輕鬆自在。主廚羅偉誠的初衷就是希望除了用創新的方式重新詮釋華人料理之外，在創作經典菜色的同時也能將華人的味道透過西餐語法傳遞給更多外國朋友認識，不只是在華人餐桌上彼此心有靈犀，更將這份味覺感動散播至世界各地。
Connection Between Food and Experiences

The Chinese diaspora has integrated its cuisine with various local cultures worldwide, creating diverse and evolving culinary dishes on the dining table. The concept of the “Tangram” serves as a nostalgic visual symbol for presenting six appetizers, creating a sweet and warm soup called “Mi Geng Soup” which pays homage to the rice-centric Chinese society, making a perfect opening statement for the restaurant. Unlike traditional French cuisine, the chef drew inspiration from the small dishes commonly seen on the revolving, banquet tables, introducing the “Tangram” to prolong the relaxed atmosphere during gatherings. Chef Leo’s initial intention was to reinterpret Chinese cuisine in an innovative way, and to convey the flavors of Chinese cuisine to a broader international audience through Western culinary language, fostering understanding and appreciation worldwide.