Author：Jocelyn Chen Four hands are a common marketing strategy because for one, it offers an opportunity to learn and broaden the chef’s knowledge and experience, and there could be potential opportunities to gain exposure in the different markets where the chefs are based. For another, it is a great opportunity…
The concept of bistronomy is becoming increasingly popular around the world, and its latest addition in China is the recent opening of NEW WAVE by DA VITTORIO, an Italian restaurant located at UCCA Edge in Shanghai, and headed by former DA VITTORIO Shanghai sous chef Francesco Bonvini.
Now its previous rich Southern French flavours have recently been revamped by the new Executive Chef Ugo Rinaldo, who has embarked on a mission to give a new life to French cuisine through revisiting old favorites with a modern refreshing twist.
This year, Madam Zhu’s Kitchen officially launches its flagship reserve store at Ruihong Tiandi Sun Palace, the largest commercial complex in Hongkou to bring exquisite Chinese cuisine to all diners. As shown in the sincerity and excellence of his cooking, Executive Chef Chen Jun is dedicated to instilling Chinese cuisine with new perspectives while making the Reserve restaurant a best choice for get-togethers with families and friends.
Danny Yip, Owner of The Chairman in Hong Kong which earned the No.1 spot in Asia’s 50 Best Restaurants 2021, and Xu Jingye, Head Chef of 102 House which was awarded Essence of Asia this year, are like skillful kung-fu masters, with their ‘swords and shields’, marching proudly and shining brightly in the martial arts world of gastronomy. While they are each climbing to the mountain top, for me they are more like companions on the road to success.
Seventy flights, two hundred Michelin restaurants…that was about my life in a year before the pandemic.
The most recent addition to the rich swathes of dining establishments peppering the city is the L’Avenue, a bistro-styled restaurant tucked away in a quiet villa in Shenzhen’s bustling central business district, offering subtlety of Parisian flair and timeless French flavours.
After a revisit, I was greatly impressed by chef Yann Klein’s understanding of the Chinese terroir and the use of local ingredients. I stand by my commendations as the whole dining process is just like a progressive symphony, leading you to the spectacular beauty of the moment.
If you want to replenish an exhausted body after a long day, stimulating sensations may not be a cure-all formula. Rather, sometimes a simple meal is all it takes to fix a sunken heart, to soothe the soul and restore the spirit.
The truth is, I do not want to see Chinese fine dining restaurants offer all-the-same mediocre dishes.
