Ceylonese high tea pop-up event

Abstract

This thesis investigates that LAB University's Pop-up Restaurant Day integrates Sri Lankan high tea tradition into a contemporary pop-up dining experience. The project encourages intercultural dialogue and promotes Sri Lankan history by fusing traditional culinary customs, such Ceylon tea and iconic snacks, with creative dining ideas. In order to improve the event model, the research uses practice-based techniques that prioritise co-creation and participant input. The study provides insights and guidance for future event planning and cross-cultural discussions by highlighting the potential of pop-up restaurants as venues for culinary innovation and cultural interaction through a thorough examination of planning, execution, and consumer participation.