A culinary studio that offers cooking, baking and cocktail mixing classes for people. Food Theory is also a dining space and bar. The co-founder and head chef is from Taiwan, and he runs classes focussed on fusion mixes of traditional Taiwanese dishes with other cuisines. The star dish is his lou rou fan (40rmb), a braised pork belly over rice. Cocktails are sometimes paired with dishes, such as the shisotini and tuna tartare with shiso tempura (88rmb). Classes for the "little bites" averages between 100-200rmb per person, and the couple cocktails going up to 300-400rmb per person. Besides people attending the venue for the classes, young professionals of the residential area will visit for drinks and dinner.