BOOK

FED X CASA came to life after Paul Bentley, the chef-owner of Casa in Perth, dined at our restaurant during a trip to Bali. He was genuinely impressed by what we’re doing at FED—he loved the energy, the food, and the vibe. After dinner, he asked if we’d be interested in doing a pop-up at Casa. Naturally, we said yes.

We ended up doing two nights of pop-ups in Perth. The first night was a more refined set menu dinner at Casa, while the second night took place at Casa Pizzeria next door—a more relaxed, fun vibe with a casual menu to match.

We brought along Ade, our sous chef, and it was his first time traveling to Australia. It was a big moment for him, and for us, being able to share this experience as a team. Seeing him take it all in—from the airport to the kitchen—was pretty special. He adapted quickly and embraced the challenge with heart.

Over the past few years, we’ve done a few overseas pop-ups, including in Singapore and Australia, and every time it’s a learning experience. Working in someone else’s kitchen always comes with its own set of challenges—different layouts, unfamiliar equipment, local ingredients—but we love it. It pushes us to improvise, stay sharp, and keep evolving.

Every pop-up teaches us something new—sometimes it’s a cooking technique, sometimes it’s discovering a local ingredient we’ve never used before.

Highlight?
Honestly, just being in the room with passionate chefs from another part of the world, doing what we love, and sharing a piece of FED with new people—that’s the kind of energy that keeps us going.