Babe, what’s wrong? You’ve barely touched the Bottega Veneta spring/summer 2026 look 33 dish I made you. As someone who is chronically online, every once in a while the algorithm serves up something that catches you completely off guard, like a pasta version of Demna’s Gucci spring/summer 2026 floral dress presented in a bamboo steamer. A little perplexed but completely fascinated, that was my first introduction to South Korean food artist Min Kyungjin, better known by her moniker Sibatable.
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Since starting Sibatable in 2022, Min has been intricately crafting the edible medium in a myriad of ways, with runway moments soon becoming one of the subjects she enjoyed recreating the most. One of the more remarkable aspects of her work is just how well she is able to fashion (quite literally) the materials and details of each clothing piece into food, from the ribbed fabric of a sock to the smooth, glossy surface of a leather bag. Her creativity knows no bounds, even going to the extent of using an actual pair of jeans to stamp its texture onto dough to mimic the look of denim. One of her recent projects included one for National Pasta Day last year, when she turned ten spring/summer 2026 looks into pasta and dough, including Louise Trotter’s fuzzy yellow recycled-fibreglass sweater for Bottega Veneta, reimagined with pasta and a buttery sauce. Jonathan Anderson’s satin ribbon dress for Dior made its way onto the menu too, with its criss-crossed folds rendered in a carbier iteration.
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She studied culinary arts at university and later spent about a year in the US learning more about food and cooking, before taking a few years away after getting married and having children. But once she found her way back to creating, she clearly wasn’t interested in doing things the usual way. Brands have also regularly tapped the artist to give their own pieces the Sibatable treatment, from Motel Rocks denim jeans recreated as tiny pairs of pasta denim to Furla bags turned into handmade ravioli. What began as an avenue for experimentation combining two of her loves has since become a very delicious little corner of fashion in its own right. Below, we speak to Min about how she approaches a runway look, the designers she loves and how “serving looks” gets a very literal turn in her kitchen.
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Can you take us through how you usually go from seeing a runway look to making the final piece?
When I see a runway look I like, I think about how I can translate what the look is expressing into food. If it’s tweed, for example, I might combine different ingredients to recreate the texture. If I see an oversized bag, I might turn it into an edible bag filled with ingredients. I also like imagining fun everyday situations inspired by the look and expressing those through food.
What has been one of your favourite projects so far?
Vogue’s Pasta Day project is still one of my favourite projects. I got to reinterpret looks from some of fashion’s most legendary designers through the food and cooking methods I love. Just being able to do that, and then seeing the work featured by Vogue, felt kind of unreal to me.
Who are some of your favourite fashion designers?
I love Jonathan Anderson’s taste and the way he brings so many things I love—animals, sea creatures, flowers, mushrooms—into fashion. And with Demna, I love the way he looks beyond what we usually consider beautiful and makes us see beauty in things we might not have noticed before.
How would you describe your own personal style?
My personal style is actually pretty simple. I pay attention to every little detail when I look at clothes for my work, but when I dress myself, I prefer things that feel comfortable and effortless. My favourite brands right now are Amomento, Kimhēkim, Sandy Liang, Ashley Williams London and Jenny Fax.
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If you could host a dinner party for three designers, who would you invite and what would you serve them?
I’d invite Marc Jacobs, Anna Sui and Alexander McQueen. Their work was a big part of my twenties. For Marc Jacobs, I’d make an amazing nail art cookie set. For Anna Sui, black butterfly cookies filled with ube ice cream. And for Alexander McQueen, I’d make wolf-shaped noodles inspired by the wolves that appeared in one of his past shows.
What actually happens to all the food after you finish making and photographing it? Do you eat it?
I usually eat what I make, unless it’s been sitting out for too long during a shoot. I actually like that after spending so much time making something, in the end it’s still just food. It gets eaten and disappears, and I like that it doesn’t have to last forever.
And when you’re not making food for work, what’s your favourite meal to cook or your go-to comfort food?
Definitely Korean instant noodles. Even after a fancy meal, I sometimes think, “I should’ve just had ramyeon.”
Lastly, what’s next?
The possibilities are endless! I am so thrilled to be on this journey and still very excited about where each day takes me. My first posts were for friends and family, then a small audience, and now recognised by clients like Vogue, Apple, J. Crew, Paris Saint Germain F.C., Google, and more. It’s important to me to keep true to the original spirit of my early days. My agent at Red Represents and I work together to scale intentionally, and having a trusted partner to manage the business side lets me fully explore and push boundaries in what’s next. Challenging myself has also been an incredible experience. Last year, I taught for the first time! I hosted a special Airbnb Experience in Seoul where the attendees learned to recreate some of my most known dishes, like the udon puppy noodle. Creating culinary art brings me such joy, and in the future, I would like to keep sharing that with the world, both online and in real life.
