A lavish gustatory experience to accompany a night at the cinema.

Even in an age of Netflix and other streaming services, where you can pause the show at any point, get comfortable in your shorts and tee combo, and load up on snacks, there’s still something special about experiencing the magic of film in the theatre with others. And if you ever needed more reason to watch films in a new light, Nom Nom Cinema is here to change the way you experience cinema, by engaging yet another one of your senses – taste.

Created by immersive dining company Andsoforth, Nom Nom Cinema aims to transform and elevate the cinematic experience by introducing a gastronomic element. And we’re not just talking about sweet and salty popcorn – the team have designed an entire meal to be enjoyed over the course of a film, where each dish is thematic and served to match key moments in the movie, complete with cocktail pairing, if so desired.

In their first venture, housed at events space HAUS217, Nom Nom Cinema presented the Wes Anderson modern classic The Grand Budapest Hotel (2014). At the entrance, guests are already greeted by a member of staff dressed in the iconic purple bellboy uniform, checking us off the guest list and presenting us with our programme and menu for the evening. Stepping into the space itself, the set-up comprises three long tables in front of two screens, so that regardless of which seat you’ve been assigned, you get a full view of the film. In the background, we see a tiny, smaller screen displaying a view of a snowy landscape, as if we were looking out a train window en route to the Grand Budapest Hotel itself.

In terms of film choice, The Grand Budapest Hotel establishes Nom Nom Cinema as a curator of quirky, but high-quality and utterly appropriate films, transporting us to the far reaches of Europe as a form of escapism, away from the humid monsoon season of Singapore. There has always been an off-beat charm about Wes Anderson’s films, and considering how Andsoforth remains rooted in live entertainment, Anderson’s theatrical, constructed set pieces and performance style matches the vibe of the company.

There is an air of excitement when the film begins, as we settle down and make ourselves comfortable. The lights are dimmed, with minimal illumination from the small lamps at each table for minimal distraction, as we enter the world of The Grand Budapest Hotel and embark on our cinematic culinary journey. Dishes are innovative, themed according to each scene at which they’re served – our first dish is an appetizer served on an ashtray complete with a rolled up dehydrated corn resembling the cigarette we see onscreen, to be dipped into the grey squid, scallop and corn puree resembling actual ash.

Not all dishes are as literal as what one sees onscreen though – as the film takes us to the hotel lobby and introduces the charismatic Monsieur Gustave H. (Ralph Fiennes) to new bellhop Zero Moustafa (Tony Revolori), we’re served our lavender-infused pumpkin soup with prawn, a homely and warm dish with a hint of luxury that perfectly encapsulates the idea of starting a new career at the hotel. When we make a return to the mountains, we’re served a refreshing aperitif of coconut creme, coconut water, vodka, white chocolate liquer and mint, in a glass rimmed with coconut and sugar to resemble ice crystals and snow.

Our next dish is served when Gustave is sent to prison, and comprises tea smoked duck salad with walnuts and raspberries coulis. While there is no actual food counterpart onscreen, the dish instead serves to symbolise the unpredictability of what’s to await Gustave, through the unexpected combination of flavours and textures, all working together to whet our appetite. When we watch a scene of the prisoners served their meal, we’re also given our own rations – a miniature loaf of crisp Vienna bread, served with basil butter.

Our main is served at the film’s climax – when Gustave makes his thrilling great escape, and in accordance with his purloined painting – titled ‘Boy With Apple’, we’re served apple roasted chicken roulade, alongside seasonal vegetables. What is impressive is how well-timed all the dishes are served such that we do not feel too impatient or hungry between each one, and how every guest is served and can consume their dish by the time the associated scene finishes playing, making for a satisfactory plate to screen match.

All good meals end with dessert, and for Nom Nom Cinema, this remains the highlight and most photo-worthy dish of the evening, with every guest served with the exact same pink box and green ribbon seen onscreen, representing the sweets Gustave and Zero use to infiltrate the hotel once more. This is the most interactive dish of all, for when we open it up, we realise we have to assemble it ourselves. With instructions on a colourful postcard, we work towards stacking each cream-filled choux pastry with buttercream. There is a sense of accomplishment when we achieve the tower in the illustration (or not), decorating it with edible pearls, and after an obligatory photo of our creation, proceed to relish each pastry, from lemon to green tea filling.

The Grand Budapest Hotel thus concludes satisfactorily, both satiating our appetite for food and our curiosity for a new way of experiencing cinema and ending 2023 on a high note. With a sound concept that leverages on Andsoforth’s experience in dining and entertainment, Nom Nom Cinema has proven to successfully integrate the two together once again. It certainly makes for a unique experience in Singapore, and no doubt we look forward to seeing what other innovative ways they tackle film and gastronomy in future editions. As for their next adventure? You’ll have to stay tuned to find out.

Photo Credit: Andsoforth

Nom Nom Cinema Presents: The Grand Budapest Hotel ran from 23rd November to 29th December 2023 at HAUS217, 217 Lavender Street, Singapore 338772. More information and updates available here