【10.18】2021 TastyTrip Gastronomic Forum: From East to West

This year, TastyTrip Gastronomic Forum will be presenting three major sessions, including ‘Chinese Cuisine: Innovation and Inheritance’, ‘Food as Language: Restaurant Industry East Meets West’, and ‘Humanity and Sustainability in the Restaurant Industry’. For this year’s keynote speaker, TastyTrip invites Gary Yin from Beijing’s three-starred Michelin restaurant King’s Joy, also the first-ever recipient of Michelin’s ‘Green Star’ in China, to talk about ‘A Sustainable Vegetarian Future’.

As the pandemic persisted, many countries continue to keep their gates closed. However, for better understanding what is happening in the international restaurant scene, and for chefs who still want to participate in the forum despite physical distance, this year, through our newly launched session, we are delighted to have invited foreign three-starred Michelinchef to join us for a Zoom Talk to discuss the direction of the fine dining industry in the post-pandemic era.

Born and raised in a food-loving Canadian family, chef Talib Hudda had his dream to become a professional cook. He got his first job in a restaurant at 14, claimed his first cooking champion at 16, and went to a culinary school at 18. Talib spent his former years under renowned chefs such as Scott Jaeger of the Peartree Restaurant & Ryan Stone, David Hawksworth and Kristian Eligh. He had experience working at world-renowned restaurants and undergoing rigorous training under Michelin-starred chefs such as Ronny Emborg at Marchal (now at Michelin two-starred Atera), and Ronni Mortensen at Marv & Ben in Copenhagen (now at Michelin three-starred Geranium). He also had internships at Café Boulud and Wd-50 in New York, and Studio in Copenhagen under Torsten Vildgaard and Eric Vildgaard (chef/owner of 2 star Jordnær in Copenhagen). When Talib was preparing for the opening of Refer, he went on further to intern at a Michelin two-starred restaurant Alchemist 2.0 in Copenhagen. In 2020, Talib started a new chapter in his career with restaurant Refer, creating a brand-new concept of extreme food experience destination in Taiguli North District, Sanlitun, Beijing.

Jason Liu, chef and founder of Restaurant Ling long. He began his professional education and career at 14, having worked in esteemed French restaurants Paris 1930 of The Landis Taipei Hotel, Italian restaurant Bellini in Taipei, Taipei Hyatt and Bistro 3 in Beijing, he has accumulated a deep understanding and skills for Western cuisine, but at the same time, was deeply influenced by the precision and purity of Japanese gastronomy, the intense fragrance of Thai food, yet never stray away from the beloved Chinese cuisine that are familiar, comforting yet forever mesmerizing. Chef Jason’s food, much like his personality and mind-set, is about being open, unrestricted, yet always respectful to traditions and grateful for the beauty of this world. Restaurant Ling long shows Jason’s attitude —— to extract the very best of Chinese and Western cuisine and to be humble. The menu of Ling Long is a nostalgic journey back to Chef Jason’s childhood and along his journey across China. Each dish showcases French presentation, but every flavor will be unmistakably familiar. Ling long has won the 2021 Michelin Guide Michelin plate award and 2021 Black Pearl Diamond Restaurant (the youngest chef of Black Pearl Restaurant).

Tom Ryu, 2021- Owner chef of JEJU IZAKAYA, Creative Director of Belloco group. Ever since Tom was young, he grew up surrounded by F&B scene because his parents owned a restaurant chain and they were in F&B business. Therefore Tom can’t even exactly remember when he was first interested by it- it was all very natural for him to be exposed in this F&B scene. When Tom turned 20, he opened his first restaurant by taking over a hamburger store. 2016 was an important year for Tom, because he co-founded Design Consulting Company with a friend who was also his mentor. This is when he learned the importance of ‘Close to market’ and ‘consumer needs’. In 2017, Tom came to visit Hangzhou for business trip and met his current partner of Jeju. Tom wanted to add cultural aspects, and believed that F&B could lead the culture. In a nutshell, Tom’s partner and tom had same vision. They wanted to make this come true. JEJU IZAKAYA – Exclusive reservation only 8-seat chef table- contemporary Korean restaurant. Special course menu changing every season. Enjoy the cultural storytelling of Korean cuisine with creative menus of fresh seasonal ingredients.

Chef Xu Jingye is a Foshan aboriginal and received rigorous training under Mr. Chen Daben, who is widely acclaimed as the master of Cantonese cuisine. Xu has specialized in Cantonese cuisine since he started his career, spending five years polishing essential techniques. He then met Yao Min, who shared the same vision and passion of opening a private kitchen focusing on Cantonese cuisine. That was when 102 House was first conceived. After a year of working on modern Cantonese cuisine, they decided to return to the fundamentals of traditional Cantonese cuisine. Inspired by the elaborate kaiseki cuisine when he travelled extensively in Japan, Xu instilled its emphasis of seasonality into his way of translating Cantonese cuisine in the language of fresh produce and seasoning, as well as a flavour which is clear but not light, refreshing but not common, tender but not crude. 102 House has created an all-season menu that breaks away from conventional thinking, and one that harnesses the original flavour of the ingredients through inheriting and reviving the timeless Cantonese cuisine. 102 House secured Top 10 Restaurants under the World’s 100 Best Chinese Restaurants 2019 with chef Xu being awarded Chef of the Year. Last year, chef Xu was invited by the Institut Franco-Chinois de Lyon to represent Cantonese cuisine at the Les Baguettes Magiques Food Festival in Lyon. This year also sees the restaurant awarded Essence of Asia by Asia’s 50 Best Restaurants.

Time

9:00-17:00 Monday, 18th October 2021

Venue

Modern Sky LAB Shanghai (Ruihong Road)

3F, Ruihong Tiandi Moon Bay, No.188 Ruihong Road, Hongkou District

Ticket

Early Bird Offer:  780RMB （Original:  980RMB）Lunch is not included

Once the ticket has been sold. It cannot be refunded but can be transferred.

Notice

All participants are required to wear masks when entering.

“Shanghai QR Code+Temperature Checking” are also required.

How To Register 1:

Scan the QR code

For more inquiries, please contact us  

Sponsor／Cooperation

Allen Li：marketing@tastytrip.com

Media／Promotion

Lucy Lee：lucylee@tastytrip.com

Ticket / Others

Daniel Zhu：danielzhu@allstarcomms.com

Wechat：tastytrip2020