Kasper Würtz Video
Almost as important as taste, appropriate and beautiful tableware adds so much to the enjoyment and aesthetic presentation of the meal that it cannot be stressed enough. In the pursuit of every detail of the dining experience, chef Talib partners with the acclaimed Danish ceramics workshop K.H. Würtz for this season’s handcrafted tableware to complement Refer’s picturesque dishes with moody hues and elegant shapes.
Kasper Würtz(左)和Aage Würtz(右)
Aage Würtz和Kasper Würtz是国际知名的陶艺父子团队，组建了K.H. Würtz陶瓷手工坊。他们位于丹麦西部的一个乡村小镇。1981年，父亲Aage Würtz开设了自己的陶瓷餐具工坊，并创造了一种高度追求21世纪美学的瓷器，同时保持手工制作的流程，使用几乎完全古老和传统的轮转上釉方法，之后再混合颜料并添加晶体和铁填充物之类的元素，作品带有质朴自然之风。
Aage and Kasper Würtz is a world-renowned father and son team of ceramics and the founder of K.H. Würtz Workshop from a small town in western Denmark. Father Aage went on to found his own tableware workshop in 1981 and started to produce ceramics with artisanal excellence of the 21st century, while employing archaic methods of handcrafting and rotational glazing, before mixing pigments and adding elements such as crystals and iron fillings. There is always pastoral rusticity and timeless spontaneity to their work.
如今，K.H. Würtz被认为是北欧陶瓷设计的先驱，他们的陶器炼金术已发展成为领先世人并备受瞩目的前沿美学，众多北欧和世界各地知名餐厅如Geranium, Noma等，都采用他们的作品。
Today, K.H. Würtz earthenware is internationally sought-after for the pioneering Nordic design and highly regarded aesthetic, which can be found in many top restaurants like Geranium and Noma in Northern Europe and around the world.
在21世纪初，在大学学习丹麦文学的Kasper Würtz于毕业后加入了父亲Aage Würtz的陶瓷工作室。年轻的他本身就是一名天生熟练的陶艺家，他精准细致的眼光造就了独到的品味，他还增强和更新了多面玻璃的制作过程，为工作室注入新的火花，Refer餐厅所采用的便是他的创作。
Graduated in Danish literature from university, Kasper Würtz joined his father Aage Würtz’s ceramics workshop in the noughties. A naturally skilled ceramist, Kasper’s precise and meticulous eye resulted in a unique taste for pottery. In addition, he improved and updated the process of making multi-faceted glass and has been driving energy sparks since then. Guests will find a hauntingly beautiful collection of his works at Refer.
Kasper is also an expert in pigment mixing and impregnation. He gives the ceramics a subtle, soft colouring and mottled textures by adding additional elements such as crystals or iron filings, and then removes with a sponge or paints using a spray gun.
Kasper Würtz is not only a skilled craftsman; he controls the dimensions of his works with machine-like precision. His work often reveals a sense of space much like the Lunar planet in the vast universe. The shadowy, spatial and planar concavity of his work captivated Chef Talib. Hand-crafting ensures that the dishes are served at perfect temperature – something undoubtedly matches chef Talib’s attention to detail.
The collection by K.H. Würtz workshop was chosen as Refer’s tableware this season. The solid yet subtle touch and natural warmth of colour perfectly match for the dishes, coexisting with chef Talib’s pursuit of nature and referencing philosophy.
羊肋排 | Lamb
葵花籽酱油 Sunflower Seed Shouyu | 鸭油烤舞茸 Grilled Maitake in Duck Fat | 咸萝卜 Salted Turnip | 鸭肝 Foie Gras | 月桂叶 Bay Leaf | 白汁鸭肉 Duck Blanquette
A vague sense of bubbles rises from the surface of the plate as the irregular flaky patterns resemble those gray patches on the face of the moon, much like a meandering on our nearest cosmic neighbor. The angularity of the façade of the plate brings elevation to the overall quality as well as mentality of the dish. A fine chop of lamb rib is marinated in sunflower seed shouyu and served with duck fat-grilled maitake, salted turnip, foie gras and duck blanquette, finishing with an aethereal garnish of bay leave. The light and vibrant freshness of the dish and the pairing plate instantly transcend into the ethereal vastness of the universe.
间奏曲 | Interlude
苤蓝 Kohlrabi | 豌豆冰激凌 Pea Ice Cream | 腌松针 Pickled Pine | 内蒙古浓缩奶油 Inner Mongolian Clotted Cream | 薄荷 Mint
The dish is placed right on the center of the bowl that displays intertwining grey and white marks and is placed onto a delicate porcelain plate from Japanese master potter Tetsuya Otani. The dish is served in a circle of pickled pine and mint on a base of kohlrabi, with Talib’s handcrafted pea ice cream and Inner Mongolian clotted cream surrounded by a cloud of green leaves. A taste of early summer that’s totally fresh, cool pleasure.
Each plate and bowl carry delicious treasures of the mountains and rivers. When food is presented with enriched colours and aromas, the beauty and sensuality of the food reveals itself. The works by KH Würtz workshop reflect the rusticity and simplicity of earthenware, and the warmth and beauty of ceramics, paying greatest respect for food and pursuing finest exquisiteness of an elegant life. The beauty of the tableware is immediately recognizable, and is mirrored in the elaborate creations of Chef Talib.
Photos and video credit: K.H. Würtz workshop
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营业时间 Openning time
周三至周日Wed. to Sun.18:00 – 22:00
商务休闲/正装 Business Casual/ Formal
To ensure the best dining experience, guests are encouraged to make a reservation through Refer’s official website or Wechat. The reservation will be successful once an upfront deposit is fully paid.Dietaries of all guests must be confirmed before booking.
5th Floor, Building No.8, TaiKooLi North
If you have any problems during the reservation process, please do not hesitate to contact the restaurant.
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