Nicknamed as “Little Chubby”, chef Zhang Zhicheng, famous for his private kitchen restaurant in Beijing, has taken over the reins of Golden Flower at Wynn Macau at the tender age of under 30. Like the Cooking Master Boy in real life, he brings authentic Chinese regional flavours to create rich, complex and timeless dishes that offer gastronomically sensual delight and indulgence.
Led by such a strong team and driven by Chef La Perna’s enthusiasm and passion for Sicilian food, 8½ Otto e Mezzo BOMBANA Macau is bound to collect more stars from the Michelin Guide
Located at Wynn Palace Macau, Sichuan Moon, with Chef André Chiang as its Culinary Director, has reimagined Sichuan cuisine by fusing local and international ingredients to create a range of home-style and classic dishes.
At the end of last year, I attended a four-hands dinner in Shenzhen teamed up by Chef Miles Pundsack Poe of Ensue and Chef Xu Jingye of 102 House, which totally reminded me of the significance of four-hands in all good ways.
The concept of bistronomy is becoming increasingly popular around the world, and its latest addition in China is the recent opening of NEW WAVE by DA VITTORIO, an Italian restaurant located at UCCA Edge in Shanghai, and headed by former DA VITTORIO Shanghai sous chef Francesco Bonvini.
This year, Madam Zhu’s Kitchen officially launches its flagship reserve store at Ruihong Tiandi Sun Palace, the largest commercial complex in Hongkou to bring exquisite Chinese cuisine to all diners. As shown in the sincerity and excellence of his cooking, Executive Chef Chen Jun is dedicated to instilling Chinese cuisine with new perspectives while making the Reserve restaurant a best choice for get-togethers with families and friends.
Danny Yip, Owner of The Chairman in Hong Kong which earned the No.1 spot in Asia’s 50 Best Restaurants 2021, and Xu Jingye, Head Chef of 102 House which was awarded Essence of Asia this year, are like skillful kung-fu masters, with their ‘swords and shields’, marching proudly and shining brightly in the martial arts world of gastronomy. While they are each climbing to the mountain top, for me they are more like companions on the road to success.
Seventy flights, two hundred Michelin restaurants…that was about my life in a year before the pandemic.
The most recent addition to the rich swathes of dining establishments peppering the city is the L’Avenue, a bistro-styled restaurant tucked away in a quiet villa in Shenzhen's bustling central business district, offering subtlety of Parisian flair and timeless French flavours.
After a revisit, I was greatly impressed by chef Yann Klein’s understanding of the Chinese terroir and the use of local ingredients. I stand by my commendations as the whole dining process is just like a progressive symphony, leading you to the spectacular beauty of the moment.