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Ensue Shenzhen Narrates “Hippie” Soul of Chef Miles
Ensue pays respect to the local products but reveals openness and creativity thanks to the head chef Miles Pundsack-Poe.
Sheng Yong Xing, Peking duck new height in Shanghai
After picking up a Michelin star, the famous Peking duck restaurant Sheng Yong Xing has landed in Shanghai.
Refer, a Breeze of Novelty to Beijing’s Culinary world
‘Borderless’ is a confusing expression in that it makes you wonder what the restaurant’s real strengths are.
Kenji Takeda – The Return of a Michelin-Starred Chef in an Exotic Land
Takeda’s dishes convey a high level of complexity, yet each ingredient compliments each other, decking out a scrumptious array of flavours. Designed with a smooth consistency and creative twists, most dishes on the menu deserve all the WOWs and possibly more.
Why Not ? Chinese Upmarket ingredients in Western Cuisine
As these fine dining chefs are willing to challenge themselves against top-notch Chinese ingredients with their refined skills and talent, we might as well open our mind and show appreciation so that new looks of Western food can shine through in this foreign land.
Returnee Sommeliers Trigger the Boom of Chinese-style Bistros
The city of Shanghai has an early history of nurturing western-style bistros predominantly run by local foreigners. But recent years have seen them become a stage for young Chinese returnees, who have sniffed the huge potential of China’s food and beverage market.
【Shanghai】Michelin-starred chef DeAille Tam & Simon Wong return with Obscura
DeAille and Simon‘s dishes are highly complex in the variety of ingredients and the way they handle them, not loved by all but something falls within Michelin criteria.
The Rise of Chinese Fusion Cuisine For the Next Decade
Chinese cuisine taking on Western looks or Western food hits Chinese flavours? Although globally inspired dishes and flavour shave been influencing the industry for several years, consumers today still can’t get enough of these options on restaurant menus.
China’s First Michelin-starred Chaozhou Cuisine: The Making of New Chaozhou Cuisine by Du Jianqing
“We don’t necessarily use the fish from our hometown, because we’ve always laid our eyes on better options. Together with Chaoshan techniques in cooking, we strive to present a perfect whole,” said Du Jianqing.
