Hong Kong ceramic artist believes in making tableware as enticing as the food

What do you like most about ceramics? “With a single material, I am able to create beautiful, diverse styles and different products, from art installations to jewellery to tableware. I am constantly learning, getting to know the material, how far I can push it and experimenting with finishes.”

What tableware collections have you produced? “My first design for Tom Sellers [Three Bears’ Porridge bowls for the chef’s Michelin-starred Restaurant Story, in Britain] has developed into an ongoing working relationship. I’ve also designed tableware for Lee Westcott’s Typing Room, in Britain, and for Chocolate Academy, in Japan; and for Mercedes Me, Aberdeen Street Social and the Mandarin Grill + Bar, in Hong Kong.”

What inspires your designs? “My early style was more delicate but creating Restaurant Story’s tableware gave me the opportunity to make rustic, irregular forms. It’s fascinating to replicate textures on a ceramic surface. I design and hand-make each piece.”

Describe one of your more unusual creations. “Mandarin Oriental, Hong Kong’s executive chef, Uwe Opocensky, wanted a container for his Flower Pot salad, a bouquet of organic vegetables and greens in edible soil. I deliberately broke bits off, to get a weathered look, as if exposed to the elements. He loved it.”

Tell us about your art installation for the Four Seasons Tokyo at Marunouchi. “I worked with [architect] André Fu and art expert Alison Pickett to come up with the idea of abstract tiles that would adorn the shelves at the restaurant entrance. It’s exciting to work on something site-specific.”