《臺味俱全》
Taiwanese Flavor
傳達臺菜文化作為主軸，並以辦桌菜作切入點，主要的作品為書籍、萬年曆及包裝，圖片皆透過插畫來呈現，總共12道辦桌菜，並以冷盤與甜品、主菜、湯品做分類，分別對應鮮藍、臺灣紅、訊號綠，另外加上鮮黃做主色
展現出「新臺味，心感動」
In this project, we highlight Taiwanese culinary culture, focusing on traditional banquet dishes. Our main creations include a
book, an annual calendar, and packaging, all featuring illustrations that bring Taiwanese cuisine to life.
We showcase 12 banquet dishes categorized as Cold Appetizers and Desserts, Main Courses, and Soups. Each category is represented by a unique color scheme: Fresh Blue, Taiwan Red, and Signal Green, with Bright Yellow as the dominant color. Together, they convey the message of "New Taiwanese Flavor, Heartfelt Moments."
《品牌理念》
Brand Strategy
來自台灣人傳統料理具備在地獨有的色香味，同時也傳達出台灣獨特手藝與其菜餚中的故事與回憶
Traditional Taiwanese cuisine boasts distinctive local flavors, colors, and aromas, while also conveying Taiwan's unique craftsmanship and the stories and memories embedded in its dishes.
《品牌規範》
Brand Guidelines
《色彩計劃》
Color Scheme
以「台灣黃」與「黑色」為主色，建立穩固的視覺基調，象徵土地的溫度與文化的厚度。輔以「台灣紅」、「台灣藍」與「訊號綠」作為點綴與引導色，強化視覺節奏與辨識度，亦呼應台灣街景與生活中熟悉的色彩記憶。整體配色取材自多本探討本土色彩與民俗視覺的參考書籍，經整理轉譯，形成具有文化識別性的當代表達。
This color scheme uses “Taiwan Yellow” and black as the main colors to create a strong visual foundation, symbolizing the warmth of the land and cultural depth. It is complemented by “Taiwan Red,” “Taiwan Blue,” and signal green to add rhythm and recognizability, reflecting familiar colors from Taiwanese streets and daily life. The palette is inspired by books on local colors and folk visuals, reinterpreted into a contemporary expression with cultural identity.
《輔助圖形》
Supporting Graphics
《字體》
Font
以楷體字作為參考，為了強調在辦桌時的廚師的精湛豪邁的烹飪手法，在字體上先是保留楷體獨有的蟬頭燕尾並增加部分筆劃使其變的厚重與尖銳。
To emphasize the skilled and bold cooking techniques of the chef during the banquet, the font incorporates certain characteristics of Kai font, such as preserving the unique serifs and adding additional strokes to give it a bolder and sharper appearance.
《書冊》
BOOK
書籍介紹12道臺菜辦桌菜餚，分為兩部分：第一部分介紹菜餚的由來、寓意及食材；第二部分菜餚、情境圖及食材插畫。而萬年曆的部分，讓菜餚對應到12個月份供民眾隨心自由填上日期。因現代生活快節奏，方盒調理包及杯麵即食包也提供12種菜餚口味，方便品嚐辦桌菜餚的概念。
This book is divided into two parts: the first explores the history, symbolism, and ingredients of each dish, while the second showcases the dishes with illustrations and scenarios. A perpetual calendar allows readers to schedule these dishes throughout the year. Recognizing our fast-paced lives, it also offers 12 banquet dish flavors in convenient meal kits and instant noodles, bringing the banquet experience to your table with ease.
《調理包》
Preparedfoods
現代人生活步調加快，因此我們做出方盒調理包及杯麵即食包兩種款式，也提供12種菜餚口味，而方盒調理包也推出禮盒款，讓人自由搭配，這樣不只在辦桌時能吃到辦桌菜，平常也能方便品嘗這美味菜餚。
In today's fast-paced world, we've introduced two convenient options: meal kits in square boxes and instant cup noodles, each available in 12 different banquet dish flavors. Our meal kits also come in gift boxes, allowing you to mix and match at your convenience. This way, you can enjoy these delicious banquet dishes not only during special occasions but also in your everyday life.
《禮盒》
gift box
讓民眾任選3款調理包搭配組合成禮盒，既可以自用也能在任何佳節挑選喜歡的菜餚送給親朋好友，在分享菜餚的同時，可以方便地品嚐台灣菜餚的傳統風味，以這樣多樣化的型式對台灣辦桌菜餚加以獨特的詮釋。
Allowing customers to select any 3 meal kits to create a personalized gift box, they can enjoy their choices for personal use or present their preferred dishes to friends and family on any special occasion. While sharing these dishes, they can conveniently savor the traditional flavors of Taiwanese cuisine. This diverse approach offers a unique interpretation of Taiwanese banquet dishes.
《萬年曆》
Perpetual calendar
萬年曆12個月份對應12道辦桌菜的上菜順序，每個月份都能欣賞美味菜餚，而日期的部分以空白的方式呈現，讓使用的人可以自行做更改，突破年份的限制。
A perpetual calendar corresponds each of the 12 months to the serving sequence of the 12 banquet dishes, ensuring that you can savor delicious cuisine every month. The date section is left blank, allowing users to customize it as needed, transcending the limitations of specific years.
封面菜色簍空軋型 | 自定義手寫日期
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榮獲
2023紅點設計獎 - 紅點品牌與傳達設計獎
Red Dot Award: Brands & Communication Design 2023
入圍
2023金點新秀設計獎
榮獲
2023青春設計節 - 評審團獎
榮獲
2023台灣金星設計獎 - 大眾零售商品包裝設計類 - 特優獎
文案編輯：鄭倬
動態設計：羅生旻
視覺識別：廖展頡
書封設計：柯庭筠
書籍編排：柯庭筠
包裝設計：廖展頡
標準字設計：廖展頡
插畫繪製：李沁慈 劉佳儀
延伸設計：鄭倬 李沁慈 劉佳儀
文案翻譯：張晴
指導老師：鄭中義