Black Gold (2025)
Studio LELOK commissioned by Masa Mez
Commissioned by @masa.mez , Black Gold debuts at the @l_d_f_official London Design Festival 2025 — an intimate, one-night-only sensory journey through the lens of black pepper 🌌
Over two immersive hours, the event unfolds in three acts combining food, sound and art, exploring themes of consumption, climate shifts, and our collective futures.
As culinary collaborators, we are contributing our artfully crafted foodscapes to this collective experience, alongside an incredible team of creatives:
🍸 @barlotuslondon – Bespoke cocktails
🎨 @gg.ceramica – Ceramic Artist
🎨 @ll.ceramic – Ceramic Designer
🎨 @nnn.lillian – Artist
📍 Black Gold
📅 20 September 2025
🏛️ Algha Works, Hackney Wick
Over two immersive hours, the event unfolds in three acts combining food, sound and art, exploring themes of consumption, climate shifts, and our collective futures.
As culinary collaborators, we are contributing our artfully crafted foodscapes to this collective experience, alongside an incredible team of creatives:
🍸 @barlotuslondon – Bespoke cocktails
🎨 @gg.ceramica – Ceramic Artist
🎨 @ll.ceramic – Ceramic Designer
🎨 @nnn.lillian – Artist
📍 Black Gold
📅 20 September 2025
🏛️ Algha Works, Hackney Wick
ACT 1
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ACT 2
ACT3
TASTEscape for Taste of London (2025)
Studio LELOK
To kick off @tasteoflondon 2025, London-based food creative studio @studiolelok.ldn unveiled TASTEscape — an edible interactive installation that invited guests to touch, nibble, and explore.
A flowing tapestry made from dehydrated beetroot hovered above a sculptural tablescape of greens, celebrating seasonal produce from @theroyalparks and presented on ceramics by @thecasalatina
Studio LELOK, founded by a designer duo, creates edible experiences that explore the intersection of space, storytelling, and interaction.
Seeing guests interact, taste, and celebrate with curiosity was the perfect way to open the festival.
A flowing tapestry made from dehydrated beetroot hovered above a sculptural tablescape of greens, celebrating seasonal produce from @theroyalparks and presented on ceramics by @thecasalatina
Studio LELOK, founded by a designer duo, creates edible experiences that explore the intersection of space, storytelling, and interaction.
Seeing guests interact, taste, and celebrate with curiosity was the perfect way to open the festival.
Food as Root, Stone and Moutain(2025)
Redefined Michelin Guide Experiment
/ Mulus Guide food art event /
/ Mulus Guide food art event /
Director/Designer: Leyu Li
Chef: Norine Chu, Chenyue Zhang
for “How would you stay? The manifesto of Roots” exhibition opening
Chef: Norine Chu, Chenyue Zhang
for “How would you stay? The manifesto of Roots” exhibition opening
Redefined Michelin Guide Experiment (2024)
Redefined Michelin Guide Experiment
/ Mulus Guide food art event /
/ Mulus Guide food art event /
🔗Event Video
Director/Designer: Leyu Li
Ceramist: Fo (Ying Li)
Chef Consltancy: Tony Fleming
Cook: Kaijia Li
Traditional Chinese Medicine Doctor: Dr Zhuang
Supported by and Funded by
Tong Global
In the Mulus Guide food design and art project, we have chosen to replace the 'world's three great delicacies' of French haute cuisine—caviar, truffles, and foie gras—with Cordyceps, deer antler, and ejiao (donkey-hide gelatine), exploring what makes fine dining fine, and redefining the narrative of fine dining.
The food format in the food design and art event is finger food.
Cordyceps is a “yin-yang balance” food ingredients.
"Nourishing like with like" means using foods or herbs that resemble certain body parts to enhance or heal those specific areas. For example, DEER ANTLER resembles a penis, which might be believed to improve male virility or potency, aligning with the idea that the shape of the food corresponds to the organ or function it supports.
"Nourishing like with color" means using foods of certain colors to target corresponding organs or aspects of health. For instance, EJIAO ( donkey-hide gelatine) thought to benefit the heart and blood, while black foods are associated with kidney health, especially good for women.
Director/Designer: Leyu Li
Ceramist: Fo (Ying Li)
Chef Consltancy: Tony Fleming
Cook: Kaijia Li
Traditional Chinese Medicine Doctor: Dr Zhuang
Supported by and Funded by
Tong Global
In the Mulus Guide food design and art project, we have chosen to replace the 'world's three great delicacies' of French haute cuisine—caviar, truffles, and foie gras—with Cordyceps, deer antler, and ejiao (donkey-hide gelatine), exploring what makes fine dining fine, and redefining the narrative of fine dining.
The food format in the food design and art event is finger food.
Cordyceps is a “yin-yang balance” food ingredients.
"Nourishing like with like" means using foods or herbs that resemble certain body parts to enhance or heal those specific areas. For example, DEER ANTLER resembles a penis, which might be believed to improve male virility or potency, aligning with the idea that the shape of the food corresponds to the organ or function it supports.
"Nourishing like with color" means using foods of certain colors to target corresponding organs or aspects of health. For instance, EJIAO ( donkey-hide gelatine) thought to benefit the heart and blood, while black foods are associated with kidney health, especially good for women.
F.A.M. Supper Club (2024 - Ongoing)
F.A.M. Supper Club (2024 - ongoing)
Food Design / Dining Experience Design / Table Setting Design
🔗 F.A.M.
Experience and food designer: Leyu Li
Community designer: Chenyue Zhang
Collaboration Chef: Chenyue Zhang; Norine Chu; Iris Sham
Graphic designer: Leyu Li
Experience and food designer: Leyu Li
Community designer: Chenyue Zhang
Collaboration Chef: Chenyue Zhang; Norine Chu; Iris Sham
Graphic designer: Leyu Li
Copyright © 2024 Leyu Li