We love collaborations! We love to work together with other gastronomy entities. We value diversity, curiosity and open-mindedness. We are always excited to create unique and memorable events.
( Sendok Garpu )
Event: Empathy Supper
Date: September 24th and 25th 2021
Time: 19:00 – 23:00
Venue: Das Provisorium (Uetlibergstrasse 65, 8045 Zurich)
Price: Chf 149
As the world’s largest archipelago with more than 17,000 islands and more than 300 distinct ethnic groups, Indonesia has been blessed with rich culinary diversity. Indonesian cuisine is spice-based, rich in flavor and colorful. At this event we want to present the re-creation of some authentic Indonesian dishes into innovative-modern presentations using mostly locally sourced ingredients. Beyond dining experience, Empathy Supper is about empathizing in our philosophy of the “future culinary”: Food connects people, nature & culture. Making world become borderless (Helianti Herman)
“Empathy Supper“ is a performative event incorporating art and culinary experience with the goal of provoking a discussion about the exploration and expression of identity. It will be a night where the food and culture enthusiasts experience the evening where they can taste authentic Indonesian food by Sendok Garpu Zuürich and enjoy its multi sensory, theatrical experiences with live transdisciplinary audio-visual performance curated by Berlin-based Indonesian culinary and art collective Soydivision. Empathy Supper will be the second collaboration between the two Indonesian entities based in Zürich and Berlin, following up their debut (sold out) event “Soy&Synth”, which also presented in Food Zürich 2019.
“Kinship/Kerabat” is part of the series Nur Hin (https://nurhin.soydivision.berlin/). The series explores the theme of diaspora and migration, the experiences associated with it and the values derived from it. “Kinship/Kerabat” is about a view into the future: What does the "future" mean for the (Indonesian) diaspora? Some thoughts and research about how they will raise their future generation, what kind of identity will the future diaspora generation have, what kind of food that the future diaspora generation will eat? how can they comfort the value of the past, the present and the future?
For the conclusion, we use the medium of ritual to symbolize hope and critical thoughts about the future. Traditional culinary rituals such fermenting Tempeh and contemporary rituals such performing art for future generations will be explored. Future generations are not only hearers of values and traditions, but also trailblazers for the survival of humanity. A multisensory theatrical performance and 5 culinary courses experience (in collaboration with sendok garpu) will take place in Das Provisorium Zürich on September 24th and 25th 2021.
Organizers:
Ayu – Sendok Garpu Zurich
Ariel – Soy Division Berlin
Bal-i-stanbul
Have you ever tried the flavors of the lively city Istanbul? Or experienced Indonesian food of heavenly Bali? Your answer could be “yes”, but we bet that you've never tried both cuisines in one creation. It comes from the magical question of creativity “WHY NOT?". So, we have created a unique and eclectic menu for our special pop-up dining event BAL-i-STANBUL BAL-i-STANBUL is a culinary celebration of east and west with an experimental approach. Istanbul is the heart of Anatolian cuisine (we call it not only Turkish but Anatolian cuisine, because it is a combination of different cuisines). Geographical and historical conditions make the city a modern gastronomy metropolis that reflects Balkan, Middle Eastern and Mediterranean cuisines. It brings west and east together. Like Istanbul, Indonesian cuisine has also an eclectic character. Indonesia’s geographic isolation and economic wealth, especially the valuable spices found in the Maluku island group, made the country a magnet for merchants and settlers from Portugal and Holland, together with Arabs, Indian, and Chinese; all of whom have influenced the indigenous cultures, religions and food/eating habits. Indonesia is also recognized as the world’s largest archipelago making the cuisine so diverse, rich in flavor and colorful. Like Istanbul, Bali is the gastronomy center of the country’s cuisine. The two cuisines eclectic character enables us to create a unique Bal-i-stanbul menu. It combines an Indonesian main dish with an Anatolian side dish or re-creates an oriental Pilav with Indonesian ingredients. It creates a new taste that is surprising, balanced and delicious. The event will take place at Sherly`s Kitchen, a cozy home-setting dining room in the heart of Zurich. In the intimate atmosphere, the hosts are fully engaged with the guests and express the soul of their innovations. Enjoy your welcome drinks and nibbles while Ayu briefly describes Indonesian cuisine to the guests and presents the Indonesian exotic spices. Afterwards Bahar will reveal the secrets of Anatolian cuisine, explain the rituals and the spices. Finally, both of them will present their innovative fusion menu.
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Soy & Synth
Initiated by two Indonesian gastronomy entities: Soydivision from Berlin and Sendokgarpu from Zürich. This event is the first collaboration between the two, merging their signature pop-up events “Soy&Synth” (Soydivision) and “Taste of Indonesia” (SendokGarpu). It is storytelling how we re-create and innovate our traditional Indonesian dishes and identity with the influence of the social-culture landscape we are living in, and inevitably technology intervention. In this event, the guests experience a multi-sensory art and culinary performance and of course delicious Indonesian 5 course-dinner.
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Contact Us
events@sendokgarpu.ch