自 2021 年起，雙好設計持續參與 T22 北投計畫，從地方品牌建立、風土文化轉譯，到整合旅宿、飲食、農業與材料循環的體驗設計，《草山饌》代表著六年地方實踐的階段性成果，也是一套以北投風土為核心的地方體驗設計系統。

《草山饌 — 綠星之宴》是一場以北投風土為核心展開的永續飲食策展計畫，以北投老爺酒店的旅宿空間為策展起點，串聯米其林綠星餐廳陽明春天、北投地方農友，以及來自鶯歌的回收陶瓷工藝，重新思考「地方餐桌」如何成為一種結合自然環境、飲食文化與土地感知的體驗形式。

雙好設計以「整合式風土體驗」為策展核心，從品牌命名、策展架構、視覺系統到空間動線與餐桌設計，建立一套結合飲食、地方內容與旅宿空間的策展系統。透過設計導入，希望旅客不只是品嚐料理，而是在進入餐桌之前，便開始感受北投山林地景、農業脈絡與永續飲食文化所累積出的時間感與地方氣味。

本次策展由三個系統共同構成：

風味體驗系統
以綠星料理為核心，結合地圖式菜單敘事、回收陶瓷餐具設計與用餐流程編排，建立一場從土地延伸至餐桌的感官體驗。料理中大量使用北投與陽明山周邊農作，並透過全食利用、醃漬、發酵與保存技術，呈現當代永續飲食與地方風味之間的連結。

內容傳播系統
透過影像、攝影與空間展覽，記錄主廚與農友之間的合作過程。策展內容包含《風土之間》與《時間之味》兩組主題，從採集、生產到保存工藝，呈現地方農業背後的季節變化、勞動文化與時間累積。

地方串聯系統
延伸至農產展售、入山農遊與住房體驗，讓旅客從餐桌出發，進一步走入北投與地方生活脈絡之中，形成一套可持續延伸的地方文化體驗模式。

在視覺與材質設計上，雙好設計不僅負責品牌命名與整體視覺識別，更進一步整合地圖式菜單敘事、空間展覽系統、地方影像內容，以及延續近年對「地方材料循環」的關注，與「許家陶器品 KOGA TABLEWARE」合作，以《聚味成席》完成回收陶瓷餐具，透過回收陶瓷與模組化器皿設計，回應永續餐桌、地方工藝與當代飲食美學之間的可能性。

也讓《草山饌》不只是一場餐會，更是一場關於地方、風土與永續飲食的整合策展實驗。透過料理、設計、影像與空間敘事，重新梳理人與土地之間更細緻、緩慢且長期的感知關係。

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Beitou Table of the Land — The Green Star Feast

Since 2021, 2byWu&Chen has continuously participated in the T22 Beitou Initiative, advancing from regional branding and cultural interpretation toward the creation of integrated place-based experiences. Beitou Table of the Land embodies the culmination of five years of design practice, bringing together hospitality, sustainable dining, local agriculture, and circular material systems to transform the unique terroir of Beitou into a coherent cultural experience.

Beitou Table of the Land — The Green Star Feast is a sustainability-driven culinary and cultural curatorial project rooted in the landscapes and agricultural context of Beitou. Centered within the hospitality environment of Hotel Royal Beitou, the project brings together Michelin Green Star restaurant Yang Ming Spring, local farmers from the Beitou region, and recycled ceramic craftsmanship from Yingge, rethinking how a “local table” can become an immersive experience shaped by nature, food culture, and the sensory memory of the land.

For 2byWu&Chen, the project was conceived as an integrated terroir experience system. From project naming and curatorial structure to visual identity, spatial circulation, and tableware design, the studio developed a comprehensive framework that connects dining, local storytelling, and hospitality space into a unified curatorial experience. Through design intervention, visitors are invited not only to taste the cuisine, but to gradually enter the rhythms of Beitou’s mountain landscape, agricultural ecology, and sustainable food culture even before the meal begins.

The curatorial framework was developed through three interconnected systems:

Dining Experience System
Centered around Michelin Green Star cuisine, the dining experience integrates map-inspired menu storytelling, recycled ceramic tableware, and carefully choreographed dining sequences to create a sensory journey extending from the land to the table. Ingredients are sourced extensively from Beitou and the surrounding Yangmingshan region, while whole-food utilization, fermentation, preservation, and pickling techniques reflect the relationship between contemporary sustainable gastronomy and local flavors.

Content & Media System
Through film, photography, and spatial exhibition design, the project documents the collaborative process between chefs and local farmers. The exhibition narratives, Between the Landscape and The Taste of Time, explore harvesting, cultivation, extraction, and preservation practices, revealing the seasonal rhythms, labor culture, and accumulated sense of time embedded within local agriculture.

Local Connection System
Extending beyond the dining table, the project incorporates local produce showcases, mountain agricultural journeys, and accommodation programs that encourage visitors to further engage with Beitou’s mountain communities and cultural landscape. Together, these elements form a sustainable and expandable model for place-based cultural experiences.

In terms of visual and material design, 2byWu&Chen continued its ongoing exploration of local material circulation through a collaboration with KOGA TABLEWARE. The custom tableware series, Gathering Plate Set, was developed using recycled ceramics and modular vessel design, reflecting the possibilities between sustainable dining practices, local craftsmanship, and contemporary culinary aesthetics.

More than a dining event, Beitou Table of the Land — The Green Star Feast functions as an integrated curatorial experiment exploring locality, terroir, and sustainable food culture. Through cuisine, design, moving image, and spatial storytelling, the project seeks to cultivate a slower, more attentive, and long-term relationship between people and the land they inhabit.