Pop-up world

The menu for each pop-up restaurant is inspired by the team’s experiences in each country, such as harvesting fresh Sichuan pepper plants in Beijing and cultivating bamboo to use in a glutinous rice dish at their Vietnam eatery.

In addition to designing each menu from scratch, the OSHP team create each restaurant space by hand using local materials. Each chef is responsible for serving one course in each of the 20 locations and explaining the narrative behind it to the diners.

‘Imagine hiking through Northern Vietnam and stumbling across a group of locals in a flurry of activity, cooking around a fire, and eating with them,’ says Sharman. ‘We are in this incredible position where we are discovering culture through food instead of the other way around.’