Embassy of the Philippines
Private event
06-12-2024
Duration: One evening
Partners: Lolita Estate, Dr. Gabs, Top.rent, Christian, Soeis
Year: 2024
For the Independence Day of the Philippine Embassy in Berne, we realised a Filipino menu rooted in memory and movement.
Hosted within the embassy’s halls in Berne, the evening brought together diplomats, partners, and members of the Filipino community in Switzerland.
We oversaw the full culinary direction — from menu conception to infrastructure and beverage curation — shaping the flow of the reception from arrival to final toast.
The menu reflected the archipelago’s layered identity: bold, generous, and quietly refined. Service was designed to move with ease, allowing conversation and culture to remain at the centre of the room while the composition served as a tribute to independence — not only as history, but as living continuity through food.
Partners: Lolita Estate, Dr. Gabs, Top.rent, Christian, Soeis
Year: 2024
For the Independence Day of the Philippine Embassy in Berne, we realised a Filipino menu rooted in memory and movement.
Hosted within the embassy’s halls in Berne, the evening brought together diplomats, partners, and members of the Filipino community in Switzerland.
We oversaw the full culinary direction — from menu conception to infrastructure and beverage curation — shaping the flow of the reception from arrival to final toast.
The menu reflected the archipelago’s layered identity: bold, generous, and quietly refined. Service was designed to move with ease, allowing conversation and culture to remain at the centre of the room while the composition served as a tribute to independence — not only as history, but as living continuity through food.
Kunsthaus and Clubhaus
Pop up
Summer 2023
Duration: Two months
Partners: Clubhaus Collective, Slayer, Mame Coffee Roaster, Linck Ceramics, Floral Lokal, Dr. Gabs Brewery, ADA Adaptogenic, Vivant sewery, Soeis Supplier and The Bottle Shop Natural wine.
For a pop-up at Kunsthaus, Amandine created a simple and warm food experience inside the museum. In Collaboration with Clubhaus.cctv
We served miso cookies — soft, lightly savoury and sweet — and introduced the first ube soft ice cream, created especially for the museum’s interest in new cultural flavours.
Set within the calm museum space, guests moved between the exhibitions and the food with ease.
The pop-up became a gentle meeting point — where Filipino ingredients found a place within a contemporary setting.
Partners: Clubhaus Collective, Slayer, Mame Coffee Roaster, Linck Ceramics, Floral Lokal, Dr. Gabs Brewery, ADA Adaptogenic, Vivant sewery, Soeis Supplier and The Bottle Shop Natural wine.
For a pop-up at Kunsthaus, Amandine created a simple and warm food experience inside the museum. In Collaboration with Clubhaus.cctv
We served miso cookies — soft, lightly savoury and sweet — and introduced the first ube soft ice cream, created especially for the museum’s interest in new cultural flavours.
Set within the calm museum space, guests moved between the exhibitions and the food with ease.
The pop-up became a gentle meeting point — where Filipino ingredients found a place within a contemporary setting.
Kaibigan
Pop up
February 2022
Duration: Three weeks
Partner: Viktor Bern
Year: 2022
for the yearly pop-up of Viktor Bistro, for its seasonal reinventions and curated guest residencies, Amandine led Ken to a week in the Philippines to develop a neo-Filipino culinary program.
He created dishes rooted in memory and shaped through contemporary Zeit. A daily forty-seat arrangement unfolded across lunch, dinner, and brunch — intimate in scale, generous in presence.
Set within a setting close to his origin, the composition carried warmth, structure, and restraint in equal measure. The arrangement served as a reference to return — where Filipino heritage and refined evolution met at the same table.
Partner: Viktor Bern
Year: 2022
for the yearly pop-up of Viktor Bistro, for its seasonal reinventions and curated guest residencies, Amandine led Ken to a week in the Philippines to develop a neo-Filipino culinary program.
He created dishes rooted in memory and shaped through contemporary Zeit. A daily forty-seat arrangement unfolded across lunch, dinner, and brunch — intimate in scale, generous in presence.
Set within a setting close to his origin, the composition carried warmth, structure, and restraint in equal measure. The arrangement served as a reference to return — where Filipino heritage and refined evolution met at the same table.
enSoie
Private event
Summer 2024
Duration: One evening
Partners: Ursina Widmer & Fanny Eisl
Year: 2024
for the 130 year anniversary ensoie, know for its tradition, craftmanship, and influence, we created a six meter long mille feuille. these late—night bites were presented on a checkered tablecloth in a corner of zurichs old town. decorated with 130 candles. The length arrangement served as a reference to the brand‘s anniversary long-lasting existence.
Partners: Ursina Widmer & Fanny Eisl
Year: 2024
for the 130 year anniversary ensoie, know for its tradition, craftmanship, and influence, we created a six meter long mille feuille. these late—night bites were presented on a checkered tablecloth in a corner of zurichs old town. decorated with 130 candles. The length arrangement served as a reference to the brand‘s anniversary long-lasting existence.
Kreissaal
Pop up
2021
Duration: one night
Partner: Kreissaal Bern
Year: 2021
This project marked a temporary takeover of an existing bar space — turning the concept upside down and reshaping it through our own perspective.
We introduced a new cocktail program built from scratch, focusing on clarity, balance, and character rather than volume. The bar became lighter, more intentional, and experience-driven.
Alongside the drinks, a temporary kitchen was overtaken, serving a focused food offering — including a club sandwich that became a quiet signature during the run .
Partner: Kreissaal Bern
Year: 2021
This project marked a temporary takeover of an existing bar space — turning the concept upside down and reshaping it through our own perspective.
We introduced a new cocktail program built from scratch, focusing on clarity, balance, and character rather than volume. The bar became lighter, more intentional, and experience-driven.
Alongside the drinks, a temporary kitchen was overtaken, serving a focused food offering — including a club sandwich that became a quiet signature during the run .