News - Legle Gaia
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Back to Earth

Sustainability in the food industry isn’t only limited to produce, restaurant or hotel waste management. It is also down to the cutlery and tableware. To minimise the environmental impact of this surmountable problem, Legle Gaia launched sustainable porcelain tableware at last month’s {Re} Food Forum.


Legle Gaia is a porcelain manufacturing company which nine years ago teamed up with chefs and restaurants in Taiwan, Hong Kong and Shanghai. Its CEO Desmond Chang wanted Legle to cater to the specific needs of chefs.


“A lot of my friends are chefs or sommeliers. Unlike creating the standard items, I asked what their philosophy and cuisine is and how is it presented. I also ask what the plate manufacturer could do to enhance their food,” he says.


Legle Gaia’s tableware is artisanal, hand decorated, each piece being unique and distinct and reinforces the company’s efforts in reducing its environmental impact. It is all about starting a conversation about underrated products, because all porcelain manufactures share the same problem.


Made in Malaysia, 70% of the clay used is indigenous. The rest is imported from France, but the company celebrates the local artisans, who are intent on passing on their skill sets to the younger generation.


As Chang says: “This is a creative way to deal with these non-decomposable ‘undervalued’ creations that would normally end up in landfills. We sell them at 30% of our cost and a portion of the revenue promotes sustainability in Southeast Asia and events like the {Re} Food Forum.”



There is no set formula to creating the sustainable tableware; it is what Legle Gaia produces each month from underrated products. Whatever waste glaze or colour (non-toxic) is in the factory at that moment, is mixed with small decals printed with ink waste to cover iron spots and imperfections to give new life to each hand-decorated piece.


“In a month, we make 12,000 pieces that are random. Eventually we will create a set but usually it’s ‘fresh out of the oven’ as it’s always dictated by whatever we are doing at the time,” says Chang.


“I wouldn’t call Legle Gaia socially conscious, I would describe it more like a pay back to what we are doing. We are consuming energy and raw materials from Mother Earth, we turn some into beautiful products that are in 5-star hotels and Michelin-starred restaurants. But because of the high standards that these establishments need, there are numerous underrated products. We cannot make 100% perfect pieces all the time, so the 20% of the not so perfect pieces, which may not be good enough for three Michelin-starred restaurants or the Mandarin Oriental, are good enough for normal restaurants or the home,” adds Chang.


Legle Gaia’s price range also caters to the home consumer. As Chang puts it: “So people can buy with a purpose. We are facilitating the circle of change. We make our money on the 80% so we are grateful that by making these products we are giving back. I hope to make underrated products hip and cool one day, so that more people will start using them.”


This article is by Nianne-Lynn Hendricks, “Back to Earth: Legle Gaia seeks to lead the porcelain manufacturing industry in reducing its environmental impact”, Bangkok Post, published on the Internet on 10 April 2018.

makes its debut at

Held on 19 and 20 March 2018, this two-day forum brings together 40 of the sharpest and most influential minds – chefs, farmers, scientists and entrepreneurs to explore sustainability in the food and hospitality industry.


In line with our ethos, LEGLE Gaia will be on the Panel discussion on {Re}use and {Re}cycle to pave the way for better practices in the hospitality industry.


As part of the forum, we are pleased to collaborate with Michelin starred and Asia’s 50 Best chefs in 4 separate dinners.  Our porcelain tableware – artisanal, hand decorated, each piece unique and distinct – reinforce our social consciousness and efforts in reducing environmental impact.


These pieces have been chosen by the chefs and will be showcased at different restaurants.

18 March – LE DU


Richie Lin, Eelke Plasmeijer and Thitid “Ton” Tassanakajohn

Asia’s Rising Stars

Championing endemic ingredients, the chefs from Bali’s acclaimed restaurant, Locavore, Taiwan’s MUME and Bangkok’s Le Du join kitchen forces for this once in a lifetime meal.

18 March – QUINCE


Darren Teoh and Joannès Rivière

Forgotten Ingredients

French born Joannes and Malaysian born Darren have one thing in common: A knack for the most obscure and largely forgotten about ingredients Southeast Asia has to offer.

21 March –Bo.lan


Shinobu Namae and Garima Arora

Tokyo to Delhi Non-Stop

In this exclusive dinner celebrated chef from two- Michelin star restaurant in Tokyo L’Effervescence, Shinobu Namae joins with Gaa’s Garima Arora. The Asian born chefs trained in European style are a perfect match for their love for local and endemic ingredients.

21 March – BUNKER


Ivan Brehm and Luis “Chele” Gonzalez and Arnie Marcella

Brazil meets Spain at Bunker

Three of Southeast Asia’s most talented and technically competent chefs- Spanish-born Chele Gonzalez from VASK Gallery in Manila, and Brazilian-born Ivan Brehm from Nouri in Singapore- task together to create this sensational dinner at Bunker. Using obscure produce and unusual ingredients with highly technical, verging on philosophical, cooking techniques, this is a dinner not to be missed.