Aside from R.O.W.T., which was mentioned in the previous article, another restaurant frequently cited by chefs in my “Where Do Chefs Eat?” segment is Sage. Sage has become one of the most popular restaurants in Shanghai this year, drawing significant…
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…
Last month, André Chiang announced his upcoming retirement from the front line of the kitchen, officially stepping into the ranks of ‘honorably discharged’ chefs. From now on, his spatula might only be used to flip through textbooks, rather than food…
For this Nordic culinary trip in early summer, we drove from Copenhagen to the Österlen area in the south of Sweden, which took about two hours. The journey didn’t feel particularly long due to stops at various scenic spots along…
The most influential restaurant of this generation, noma, has been named the best restaurant in the world five times, changing the global perception of Nordic cuisine. Since its opening in 2003, after more than 20 years, it announced it would…
The third michelin star makes Jordnær the third restaurant in the Danish capital to be awarded the highest status in the Michelin Guide, the two others being Geranium and noma. Jordnær in Copenhagan@Jocelyn华姐的TastyTrip Jordnær’s story is not your average restaurant story. It’s the tale of a…
Entering through a two-ton bronze door leading to a mysterious world, created by Danish artist Maria Rubinke and named “I Found Myself Within a Forest Dark,” we were greeted by enthusiastic staff. We were then led through spaces designed to…
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…
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…
