9:00-17:00 Monday, 18th October 2021
Modern Sky LAB Shanghai (Ruihong Road)
3F, Ruihong Tiandi Moon Bay, No.188 Ruihong Road, Hongkou District
Early Bird Offer: 780RMB （Original: 980RMB）Lunch is not included
Once the ticket has been sold. It cannot be refunded but can be transferred.
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
How To Register 2:
Add TastyTrip WeChat account
Select “Gourmet Forum美食论坛” and click “I want to register 我要报名”
A SUSTAINABLE VEGETARIAN FUTURE
This year we are very honored to have Gary Yin, executive head chef of Michelin three-starred vegetarian restaurant – King’s Joy, as the keynote speaker for the morning session. In this forum, Gary will share his insights on the future of sustainable vegetarian dining: deconstructing the concept of vegetarian dining from King’s Joy, analyzing how the sustainable vegetarian dining will be fulfilled in the future, and the utilization of vegetables. He will also share how to return to the source of the food through the dishes at King’s Joy, how to purify our bodies, and pass on his understandings on vegetarianism. Hoping to lead a new trend of vegetarian culture.
TRADITION AND INNOVATION IN CHINESE CUISINE
The opening session of the forum “Tradition and Innovation in Chinese Cuisine” will be joined by Deng Huadong, founder and head chef of Nanxing Garden; Ding Yong, director of production at Xin RongJi, a Michelin three-starred restaurant in Beijing; and Xu Jingye, head chef of 102 House, winner of the Essence of Asia by Asia’s 50 Best Restaurants 2021. Based on their years of experience in three respective cuisines, they will ignite in-depth discussion about where to go between tradition and innovation for Chinese cooking.
THE USE OF CHINESE INGREDIENTS IN WESTERN CUISINE
In the afternoon session, TastyTrip specially invited Miles Pundasack-Poe, head chef at fine dining restaurant Ensue, and Talib Hudda, head chef at Refer Beijing, both whom happen to be Canadians. They will share their culinary journey after coming to China, and discuss their understanding, exploration, and application of Chinese food ingredients.
THE GASTRONOMIC PHILOSOPHY OF RISING STAR CHEFS
TastyTrip has also invited three of the next generation of cooking talent to share their restaurant stories, their culinary philosophy, as well as the stories behind the design of their signature dishes. They are Xu Jingye, head chef of 102 House, winner of the Essence of Asia by Asia’s 50 Best Restaurants 2021; Tom Ryu, 2021- Owner chef of JEJU IZAKAYA, Creative Director of Belloco group; and Jason Liu, chef and founder of restaurant Ling Long. Let’s take a peek into the inner kitchens of these rising stars of the dining scene and experience the emerging power of fine dining.
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