Jocelyn Chen

Joined: June 14, 2016
Articles: 357

Column, Shanghai, Uncategorized

Shanghai Full House: Fusion of Sichuan and Huaiyang Cuisine

Shanghai Full House is not merely an upgraded version of The Hut, but a completely new and independent concept: a fusion of Sichuan and Huaiyang Cuisine. The fusion of Sichuan and Huaiyang Cuisine is not simply placing Sichuan and Huaiyang dishes side by side on the menu. Instead, it involves…

Jocelyn Chen
May 26, 2024

Column, Shanghai

Innovation and Expansion of YongFu: Dialogue with Weng Yongjun

Interviewing Mr.Weng Yongjun, the founder of Yong Fu, at the North Bund restaurant in Shanghai, sparked a great interest in his culinary career and profound culinary philosophy. Yong Fu may appear traditional, but it is actually paving an avant-garde and unconventional path. His insights into…

Jocelyn Chen
May 12, 2024

Asia, Column, Japan

Love Across Mountains and Seas: The Cuisine of Eiji Taniguchi

In my career as a culinary writer, I have had the privilege of speaking with many outstanding chefs, but my conversation with Eiji Taniguchi was unforgettable. His background and culinary journey took many unexpected turns. Immersed in the world of cooking from a young age, his initial dream was to become a chef of Japanese cuisine, but fate led him down a different path.

Jocelyn Chen
May 4, 2024

Column, Thailand

Bangkok‘s Samrub Samrub Thai: Named for Love, Reviving Lost Thai Dishes

Located in a residential area of Bangkok's bustling Charoen Krung district, this very unique restaurant might be not easy to find on your first visit. Samrub Samrub Thai has recently secured a Michelin star and is ranked 31st among Asia's 50 Best restaurants. The venue, housed in a white four-story renovated residence, offers an intimate chef’s table dining experience, where the interior ambiance feels like eating and drinking in a kitchen, with the host being an exceptionally skilled chef. It also serves as a gathering place full of memories and friendships.

Jocelyn Chen
April 27, 2024

Asia, Column, Mainland China, Shanghai

Selection by Du: Re-evolution of the “Amazing Chinese Cuisine”

In March this year, I paid my first visit to Selection by Du, the flagship of “Amazing Chinese Cuisine” located on the Bund. It reminded me of my last conversation with Mr. Du four years ago. Time flies in the blink of an eye. Amazing Chinese Cuisine has now expanded to four branches, but one thing remains unchanged: Mr. Du Jianqing's obsession with quality, which is an unquestioned fact in the food community.

Jocelyn Chen
March 30, 2024

Asia, Column, Thailand

Overlooking the Wat Pho Temple, Nusara Walks from Past to Future

Earlier this year, I finally revisited Bangkok and had the pleasure of dining with Tam (Chaisiri Tassanakajohn), the co-founder of the acclaimed Nusara restaurant, who is also the younger brother of Le Du’s Chef Ton (Thitid Tassanakajohn). Since its opening in 2020, Nusara has proved hugely popular for its unique Thai cuisine and family-influenced culinary traditions, garnering a third place at last year's Asia's 50 Best Restaurants.

Jocelyn Chen
March 23, 2024

Column, HK-MO-TW

Hansik Goo: Michelin 1-star Korean Restaurant in Hong-Kong

Since its opening in 2020, Hansik Goo has been crowned a Michelin star. "Hansik" means Korean cuisine, while "Goo" represents Chef Mingoo Kang's innovative Korean dishes, aimed at offering a relaxed enjoyment of authentic modern Korean cuisine. The setting is spacious and bright with a warm ambiance. Interestingly, the building is home to many other Michelin-starred restaurants: The Chairman, Vea, and Wing. I said to myself that I should really stay longer next time I come to Hong Kong.

Jocelyn Chen
March 16, 2024

Beijing, Column

Seiku Shenzhen Marks an Elegant Landing in Beijing

A renowned Japanese cuisine restaurant originated in Shenzhen, Seiku has secured a place among gourmet circles. After establishing its Shanghai branch two years ago, it has finally made its way north to Beijing. The owner's relentless pursuit of the highest quality ingredients and dishes instills a sense of assurance in diners; one knows upon entering that no subpar dish will be served. Such is the allure of Seiku.

Jocelyn Chen
March 9, 2024

Beijing, Column, Mainland China

Lamdre Beijing Brings Vegetarian Cuisine to New Heights

Lamdre, a plant-based restaurant in Beijing's bustling Sanlitun district, embraces an ambiance of tranquility through its symmetrical and minimalist design, creating an environment that embodies the Zen philosophy of purifying the mind and body. Distilling the essence of Japanese and Scandinavian design into a wabi-sabi aesthetic, combined with Chef Dai Jun's masterful plant-based dishes, the restaurant invites each guest to find inner peace and savour the bountiful gifts of nature.

Jocelyn Chen
March 4, 2024

Asia, Column, Thailand

Asia’s Best Female Chef Pam：Potong Narrates Chinese-Thai Cuisine

Even the worldaround us is building more walls, globalization continues to flow through intangible things. Whether it's the fusion of various cuisines or the subtle tweaks made to local dishes in order to bring in other culinary traditions, one can see that a new generation of chefs is creating trends – each has a story behind. Chef Pam's fusion cuisine stems from her family background. Thai by birth, Chef Pam is the fifth generation of her family who immigrated from southern China. Chinese-Thai cuisine was her everyday diet, which also led to the creation of Potong, one of Bangkok's most sought-after restaurants.

Jocelyn Chen
February 24, 2024

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