Move over, traditional fine dining! Two rising-star chefs, Jun Nishiyama and Adam Zhou, are rewriting Shanghai’s food rules with plates that mash up global flavors and avant-garde creativity. 🎨 After mastering their craft in Michelin-starred kitchens, this dynamic duo is now serving up bold dishes that’ll make your taste buds do a happy dance. 🕺💃
In an exclusive chat with CGTN host Louisa Lee, the chefs revealed their secret sauce: \"It’s about respecting traditions while fearlessly breaking boundaries\". Think chrysanthemum tea-infused foie gras or charcoal-grilled Wagyu with Sichuan pepper glaze – proof that food really is the ultimate universal language. 🍵🔥
But wait, there’s more! Michelin Guide’s global guru Gwendal Poullennec dropped truth bombs about Shanghai’s food scene: \"The energy here rivals Paris or Tokyo\". From alleyway dumpling stalls to sky-high tasting menus, this city’s become a culinary playground for Gen-Z foodies and adventurous eaters alike. 🌆✨
