Amanda Lew Kee's Spring 2013 line merged the designers passion for food and fashion at the 2012 Toronto Fashion Week event. Lew Kee chose Ursa restaurant as the debut site for her seasonal pieces, showcasing casual and elegant ensembles amid dishes and cocktails.
This culinary meets runway concept was developed by Lew Kee alongside Chef Jacob Sharkey Pearce and alcohol specialist Robin Goodfellow. Together they paired apparel with intricate dinner courses and gin-infused drinks.
The Spring 2013 collection proved to be as delectable as the menu with mint-hued jump suits, mesh full length dresses and waist-length slits, testaments to the GenArt New York Fashion Week contestants will to push style boundaries time and time again.
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