Created by Paul Pairet – one of Mainland China’s most notable chefs – Ultraviolet is a ten seat restaurant that employs a slew of technology, including fifty six speakers, seven high-resolution projectors and four dry smell projectors to choreograph a multisensory dining experience. There’s even a wind turbine, which can blow hot or cold tempered air into the space.
The guests receive the theatrical twenty course set menu at the same time. Each dish is accompanied by a carefully curated set of sounds, visuals and scents, all intended to create an environment that enhances the flavours of the meal. Dishes include Pairet’s version of fish and chips – a single, battered caperberry stuffed with anchovy paste – which is accompanied by a grey storm and the sounds of thunder, before a British flag lights up the table and The Beatles’ song “Ob-La-Di, Ob-La-Da” begins to play.

This idea bears similarities to previous projects that have seen a merging of senses, such as Bompas & Parr's Beanz Experience or the Singleton Sensorium.