china

Column, Mainland China, Shanghai

From Struggles to Glory: Taian Table’s Rise to Three Stars

Taian Table is currently one of the only two Michelin three-star restaurants in Shanghai, a recognition that owes much to the relentless efforts of Stefan Stiller over two decades in China. With the announcement by renowned chef Paul Pairet that…

Jocelyn Chen
December 24, 2024

Column, Hangzhou, Mainland China

Hangzhou LVR: A Modern Interpretation of New Jiangnan Cuisine

Entering its tenth year, LVR (La Villa Restaurant), a modern Jiangnan cuisine restaurant located within the Seven Villas in Hangzhou, continues to uphold the essence of Jiangnan culinary traditions while incorporating contemporary creativity to offer diners a unique gastronomic experience.…

Jocelyn Chen
September 29, 2024

Column, Mainland China, Shanghai, Uncategorized

2024: A Look at Shanghai’s Restaurants Risen Against the Tide

Recently, the news in the dining world has been rather pessimistic. However, good restaurants are still a necessity in the market. During the pandemic, all restaurants benefited from the sudden surge in business, expanding rapidly. At that time, people tended…

Jocelyn Chen
September 1, 2024

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, 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

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

Column, HK-MO-TW

Chef Tam’s Seasons Paves the Way for Michelin Stars

Last year, a significant change swept through the restaurants at Wynn Palace in Macau. The beloved master Chef Tam Kwok Fung relocated to the former site of Sichuan Moon andunveiled a brand-new conceptual restaurant named Chef Tam’s Seasons. This new layout allows Chef Tam greater freedom to express his culinary art, offering diners the chance to experience his private kitchen dishes.

Jocelyn Chen
February 3, 2024

Column, Shenzhen

FANHUA Allows Northeastern Chinese Cuisine to Bloom in the South

China’s Northeast region boasts the country’s best abalone, sea cucumbers and sea urchins, mostly harvested from the cold, clean waters off the northeastern coast. However, for a long time, the notion of Northeastern Chinese cuisine was largely associated with a hearty medley of meats and vegetables cooked in a giant iron wok. The situation has changed since Fengtian Restaurant opened in Shenyang and redefined Northeastern cuisine. A little over a year ago, Fengtian Restaurant launched its new outlet FANHUA in Shenzhen, proving that Northeastern cuisine has the power to warm the hearts of diners even in the southern heat.

Jocelyn Chen
January 21, 2024

Column, Mainland China, Shanghai

Ling Long in Two Cities: Varied Experience Under 1 Michelin Star

The new generation of chefs has begun to embrace their own land. They have learnt Western techniques, but have decided to unleash their talents on the canvas of Chinese cuisine. After winning a Michelin star for Ling Long Beijing, Jason Liu, at the age of 30, once again garners a star for the restaurant’s new venue in Shanghai, the most challenging city for top-notch restaurants in China, after opening only for few months. In my mind, the two spots are not on the same level any more.

Jocelyn Chen
December 17, 2023

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