The Bird Tsang
STUDIO VISIT
7115: Take us down memory lane. What is an early, fond memory of food, and when did you first feel drawn to cooking or hospitality?
Johannes: As a child, my parents would take us to a congee noodle house where we ordered wonton noodles with shui kau. I was taught that a small amount of red vinegar could bring the entire dish to life. It remains one of my fondest memories to this day.
Growing up in an immigrant Chinese household, everything centered around food and family. My grandmother was incredibly gracious. She understood how to bring people together around a table. No one ever went hungry, and I remember how much joy it brought her. She has since passed, but that sense of care has stayed with me.
Stepping into The Bird Tsang, an emerging ceramics studio in Amsterdam, you are immediately met with a sense of focus and calm. Run by Johannes Tsang and a close-knit team of artists, the space moves with a rhythm shaped by memory and craft rather than strict order.
Handmade tableware for chefs across Europe sits alongside moments of light, conversation, and shared meals, reminding you that the place itself is as much about people as it is about objects. There is a generosity here that feels embedded, not performed.
We sat down with the Bird Tsang team to delve deeper into their everyday work and life.
7115: The Bird Tsang is deeply rooted in collaboration. What does innovation mean to you, and what draws you toward certain chefs and the stories they are trying to tell through their food?
Johannes: I have always felt that in the early days of The Bird Tsang, we focused on giving everything we could to the chef: glazes, shapes, and forms that did not always fully align with my own ethos of craft and design, but leaned more toward their vision.
Now I feel that my journey is shifting inward, back into the studio. It is about refining what we have already created and asking how these shapes can shine even more for the chefs who use them. Sometimes it is just a deeper curve or a millimetre adjustment, but those small changes can completely transform how a dish is experienced.
What matters most to me now is who I work with. Chefs and hosts who are gracious, generous, thoughtful, and attentive are the people I want to build with. I find myself more drawn to the character of a person than the food they serve.
7115: Both workshops and dining experiences have a sense of rhythm and flow. What parallels do you see between curating a dining experience and guiding people through a creative process?
Johannes: You have to break the ice with a warm introduction. Like an amuse-bouche or a cup of warm broth, it says you are here with us.
The same applies to the creative process when guiding workshops. Each individual is unique, so the introduction should be gentle, allowing them to return to themselves as they begin working with clay.
7115: When entering a new collaboration, what do you listen for first? Is it the chef’s vision, the space, or something more intuitive?
Johannes: It is always intuitive. I first listen to see if it is the right fit for the studio, because at the end of the day the team is investing their time into every piece and ensuring each detail is consistent.
We have to enjoy the process of making. When there is a strong connection with a chef, host, or restaurateur, it needs to align with our values.
7115: You once shared that every time you visit a new restaurant, you ask yourselves what you can add to the story. How has your background shaped the way you design for chefs’ menus, and are you still asking that same question today? Has the answer evolved over time?
Johannes: I know now that when I visit new spaces, I still ask the same question: what does this add to the space? Increasingly, I want the objects I create to become part of the memory, connected to the guest’s experience. Each plate should invite you to pick it up, to feel its weight and the depth of its form, and to wonder if you could have it in your own home.
It becomes a moment of your time at that table.
7115: In the studio, your process feels both thoughtful and efficient. How do your rhythms, relationships, and tools shape your work?
Johannes: I have always felt that the studio has been short on time. Years of working toward restaurant openings and never missing a deadline over the past eight years have taken a toll on both mind and body.
Now I feel that bringing in tools to support our process gives us the space to think more clearly about the future. Which shapes truly belong in a home, and which in a restaurant? Which glazes feel timeless, bringing a sense of calm and quiet satisfaction every time they are used? It has brought a smile to my journey, and I look forward to seeing how this carries into the next chapter of the studio.
7115: Outside of work, what small moments or practices are nourishing or inspiring you these days?
Johannes: Definitely quality time with the community I am a part of. Every friend I have the honor of calling my “rock” gives me the energy to keep moving forward, each person offering their support in their own way.
7115: We’ve heard there are some exciting next steps on the horizon. Would you be able to share a bit more about what’s ahead?
Johannes: The studio is entering its next chapter. After years of working with some of the best restaurants across Europe, we are now bringing that same level of care into homes. This next step feels natural, an extension of everything we have built so far.
Time spent in the Bird Tsang studio leaves a distinct impression. Not just because of how it looks, but because of how it feels to be in it. It’s a space where work and life aren't separated, but seamlessly held together. The studio is a testament to how human connection and exceptional craftsmanship don't just coexist; they enrich and elevate one another. Every visit lingers long after you leave, a reminder of the care and thought woven into everything Johannes and the team create.
The Bird Tsang
www.thebirdtsang.com
@thebirdtsang
The Bird Tsang Studio
Schakelstraat 2, 4,
1014 AW Amsterdam, The Netherlands
+31 625485130