Penghu Perennial
包含在 2025 台北當代藝術博覽會的VIP計畫中，首屆 PENGHU PERENNIAL —— 由法國藝術家 ITEM IDEM 創立於澎湖群島的新獨立藝術中心「PENGHU INSTITUTE OF LEISURE & LABOR」所舉辦的公共藝術開幕活動與座談。
為了啟動學院駐村計劃的首發專案，來自中國杭州的藝術家暨電影導演 CHENG RAN（藝術團體 MARTIN GOYA BUSINESS 創辦人）親自啟動首屆 PENGHU PERENNIAL，特別展出其重要檔案作品，並全球首映全新影片《JOSS JOSS》（2025），作為其與法國藝術家 ITEM IDEM 經典合作的續篇。
For the inaugural edition of the institute’s residency program, Hangzhou-based artist and filmmaker CHENG RAN, founder of the art collective MARTIN GOYA BUSINESS, activated the first PENGHU PERENNIAL.
On this occasion, the artist unveiled a special presentation of his archival works and premiered JOSS JOSS (2025), the sequel to his seminal collaboration with ITEM IDEM. An artist talk moderated by ROBIN PECKHAM, co-director of TAIPEI DANGDAI, followed the screening at the institute.
SFD 團隊受邀為此次開幕活動設計迎賓小點與沙灘夕陽派對，呼應藝術家此系列創作的形式與花火節日，以澎湖的食材（章魚、蚵仔、仙人掌、石花菜）創造餐桌地景，並使用台灣基酒創造轉譯經典的夕陽調酒。
The SFD team was invited to design the welcome canapés and the beach sunset party for the opening event. Responding to the form of the artist’s series and the festive spirit of the Penghu Fireworks Festival, they created a tablescape using local Penghu ingredients such as octopus, oysters, cactus, and gelidium, along with sunset-inspired cocktails crafted with Taiwanese base spirits.
以竹炭粉將海鹽染黑並加熱，將玉米埋在「地景」中，創造「爆米花」的動態。
Sea salt was dyed black with charcoal powder and heated, with corn buried in the “landscape” to create the dynamic effect of “popping corn.”
以糖製造可食用地景，黑色圓球是澎湖小章魚燒，點綴以花椒番茄辣醬。牡蠣形狀的巧克力殼中間為牡蠣泡沫。橙色為加入枸杞與澎湖石花的琥珀糖。粉紅色方塊為仙人掌乳酪小塔，以LOUU風乾蕃茄點綴。酒水則為 S.C. Lab 的茶米酒與鐵觀音氣泡茶；調酒部分為高粱奶茶與粉紅芭樂版轉譯經典性感海灘。
An edible landscape was crafted using sugar. The black spheres represent takoyaki, inspired by the constellation of small octopuses found in Penghu, topped with a Sichuan pepper and tomato chili sauce. The oyster-shaped chocolate shells are filled with an oyster foam. Nearby, the orange cubes are amber sugar confections made with goji berries and Penghu gelidium. The pink squares below are cactus cheesecake tarts, garnished with LOUU sun-dried tomatoes.
The beverages included tea-infused rice wine and sparkling Tieguanyin tea by S.C. Lab. As the cocktails featured a Kaoliang milk tea and a pink guava reinterpretation of the classic cocktail “Sex on the Beach”.
Organiser / Penghu Institute of Leisure & Labor
Artist / Cheng Ran & ITEM IDEM
Food Design / Slow Chen, LEE
Bartender / no.MORE (Nick Huang)
Venue / Xiyu, Penghu, Taiwan
Special thanks to / Kavalan Whisky, S.C. Lab, MAD:MEN
