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【18 Oct, Shanghai】Culinary Philosophy of China’s Next Generation Cooking Talent
本次论坛TastyTrip特别邀请壹零贰小馆主厨徐泾业；Jeju Izakaya主厨兼倍乐创意总监的Tom Ryu柳泰赫以及北京Ling Long创始人兼主厨Jason Liu刘禾森分享其餐厅及烹饪理念，并分享他们设计招牌菜品背后的故事。
A Talk with Chef Paul Pairet: UVD and more… | TastyTrip
We do the menu D for the 10-year anniversary of UV. I have always wanted to do this over the last four years but every time I was interrupted.
【10.18】 2021 TastyTrip Gastronomic Forum: Featuring Michelin chef of Huadong Deng, Yong Ding and Jingye Xu
Cooking is entrenched in culture, accentuated by technique, and inherently, a study of science. Traditional dishes are the summation of the experience of previous generations,
Mr Shanghai Zhu Jun Sets New Height with New Huaiyang Cuisine | TastyTrip
Nicknamed as “Mr Shanghai”, the handsome chef Zhu Jun started his own restaurant The Hut six years ago, which has now become a proven representative for new Huaiyang cuisine.
Chinese Fine Dining Homogenisation: Does It Matter? | TastyTrip
The truth is, I do not want to see Chinese fine dining restaurants offer all-the-same mediocre dishes.
【10.18】 2021 TastyTrip Gastronomic Forum :Featuring Gary Yin, Three-Starred Chef as the Keynote Speaker
This year, TastyTrip Gastronomic Forum will be presenting three major sessions, including “Chinese Cuisine: Innovation and Inheritance”, “Food as Language: Restaurant Industry East MeetsWest”, and “Humanity and Sustainability in the Restaurant Industry”.
Forage for Nature Treasure in Yunnan | TastyTrip
This time visiting Yunnan has made me realise that it is a veritable world-class treasure box.
Dining Like a Song Aristocrat in Chengdu
Drawn to the aesthetics and innovative spirit of the Song Dynasty.
Exploring the Underrated Chinese Northeastern Flavor
Fengtian Restaurant is special. For Shenyang, it’s a beacon of spearheading the avant-garde for the city.
