9:00-17:00 Monday, 18th October 2021
Modern Sky LAB摩登天空（瑞虹天地店）瑞虹路188号瑞虹天地月亮湾3层
Modern Sky LAB Shanghai (Ruihong Road)
3F, Ruihong Tiandi Moon Bay, No.188 Ruihong Road, Hongkou District
早鸟价: 780RMB （原价: 980RMB）不含午宴
Early Bird Offer: 780RMB （Original: 980RMB）Lunch is not included
Once the ticket has been sold. It cannot be refunded but can be transferred.
All participants are required to wear masks when entering.
“Shanghai QR Code+Temperature Checking" are also required.
报名方式1：How To Register 1:
Scan the QR code
报名方式2：How To Register 2:
Add TastyTrip WeChat account
Select “Gourmet Forum美食论坛” and click “I want to register 我要报名”
This year we are very honored to have Gary Yin, executive head chef of Michelin three-starred vegetarian restaurant - King's Joy, as the keynote speaker for the morning session. In this forum, Gary will share his insights on the future of sustainable vegetarian dining: deconstructing the concept of vegetarian dining from King's Joy, analyzing how the sustainable vegetarian dining will be fulfilled in the future, and the utilization of vegetables. He will also share how to return to the source of the food through the dishes at King's Joy, how to purify our bodies, and pass on his understandings on vegetarianism. Hoping to lead a new trend of vegetarian culture.
The opening session of the forum "Tradition and Innovation in Chinese Cuisine" will be joined by Deng Huadong, founder and head chef of Nanxing Garden; Ding Yong, director of production at Xin RongJi, a Michelin three-starred restaurant in Beijing; and Xu Jingye, head chef of 102 House, winner of the Essence of Asia by Asia's 50 Best Restaurants 2021. Based on their years of experience in three respective cuisines, they will ignite in-depth discussion about where to go between tradition and innovation for Chinese cooking.
本次下午场的专题研讨，TastyTrip特邀深圳高端餐饮Ensue主厨Miles Pundsack-Poe和北京Refer餐厅主厨Talib Hudda，恰好都是加拿大籍的二人，将分享各自来到中国后的烹饪之路，并共同探讨他们对于中国食材的理解，探寻和运用。
In the afternoon session, TastyTrip specially invited Miles Pundasack-Poe, head chef at fine dining restaurant Ensue, and Talib Hudda, head chef at Refer Beijing, both whom happen to be Canadians. They will share their culinary journey after coming to...