Lin's approach to creating the dishes for Voisin Organique combines traditional Chinese cooking methods with the sense of ceremony that comes with fine dining.

"More than 50 percent of the success or failure of cooking a dish depends on the original flavor of the ingredients. I respect the characteristics of each ingredient and try to unearth their potential flavors," says Lin.

As well creating raw or simply cooked fare, Lin has also been experimenting with different techniques to work with the ingredients, such as drying, marinating, fermenting and smoking.

Most of the plates and bowls at the restaurant are handmade by artist Xie Fan and, as previously mentioned, many of Lin's dishes are eaten by hand, as she wants diners to feel the beauty and simplicity of the natural ingredients.

"I want diners to feel like they are in the forest and to enjoy the freshness and vitality of the food," she says.

She created her first menu named Memory Fragments last year, which she hopes will spark shared memories of food.