A Hole-in-the-Wall Revolution: Chef Muna reimagines indigenous cuisine through THE. HATCH
16/16 presents THE. HATCH an ongoing experiment in sustainable gastronomy and delicious simplicity designed especially for the Friends of 16 community. Chef Muna kicks things off in 2025 with Season 1, exploring indigenous igbo ingredients through haute cuisine techniques.
THE.HATCH is an omakase-style (the chef decides what to serve) dining experience that transforms our kitchen wall’s small serving hatch into a portal for discovery. Each session offers a progressive sequence of plates, revealing Chef Muna’s research into indigenous ingredients and ancient preservation and flavour-enhancement techniques, intertwined with 16/16’s explorations in sustainable materials and zero-waste cycles.
Expect an immersive and tactile environment: menus designed by artists who engage with kitchen processes, and bespoke serving vessels crafted from up-cycled materials in the 16/16 Makerspace.
Courses #6 - #9 of first THE. HATCH
Guided by a host, each course is introduced with contextual notes that connect tradition and innovation — from the origins of a spice to the ethics of sourcing and sustainable craft.
Coconut chaff and pineapple skin kombucha served alongside dinner.
Snippet of the first THE. HATCH menu designed by Osione Itegboje.
