Artists took part were Yak Beow Seah, Poh Mui Tan, Thau Yin Lee (Jeffrey), Hua Kuan Sai, the curator Ruo Bing Wang, myself and with voluntary help from my wife Cheng Heong Wong. We are a group of Chinese artists came from China, Malaysia and Singapore respectively and studied fine art in the UK.
However, with the help of the rest of the artists in the group, I managed to present two pieces of work for the exhibition. ‘Free Sample’ was an eatable sculpture uses olive oil, a cooking ingredient that every Italian family uses for their cooking and at the same time a local produce in Toffia, to mix with the Chinese’s sesame oil. The mixture was then filled in small sampling bottles and displayed on a small table for the visitors to take away free for their cooking or mix with their salads.
(From left) Mui, Hua Kuan, Yvonne and Jeff in the 'Kui Kar Pek' or 'Love letters' making. Image by Ruobing
Jeffery Lee and Ruobing's collaborative projection (left) and Hui Kuan's photograph interacts with an existing bell in the space. Image by Ruobing
Another of Hua Kuan's photograph installation. Image by Ruobing
Ruobing's installation using sound recorded in Toffia and old documents found in the space. Image by Ruobing
A closed-up view of Ruobing's installation. Image by Ruobing
The recipe for my stir-fried fusilli piece (suitable for vegetarian):
Green and red pepper (sliced)
Fusilli (boiled according to the instruction on the packaging)
Dark soy sauce
Light soy sauce
Salt and white pepper
1. Heat up a wok to a right cooking temperature.
2. Pour some oil and place the garlic in the wok.
3. Put the rest of the ‘ingredients one’ in the wok and follows by ‘ingredient two’
4. Put all the ‘ingredients three’ in the wok, stir fry and well mix them for about a minute.
5. Put the egg inside the mixture; stir fry for about another 30 seconds and serve.
For further reading about the ‘Vacanza’ project please follow these links to Italian art writer and curator Emanuele Sbardella’s blog:
For information about Toffia please follow this link: