The phenomenon of luxury brands stepping into the dining world is gaining momentum globally. From flagship cafés to Michelin-starred collaborations, these ventures blend haute couture with haute cuisine, but do they truly result in a win-win synergy between brand and chef, or is the harmony more elusive than it seems?

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.

Sage has become one of the most popular restaurants in Shanghai this year, drawing significant attention. Its signature dish, the triple-crispy fried chicken leg, has attracted countless diners.