Gubami chef chen5/21/2023 ![]() Violet Oon, chef-owner of Violet Oon Singapore RELATED: Lanshu Chen Announces The Closing of Le MoûtĨ. No doubt, her next move will be closely watched by those on the restaurant scene. Despite the closure of Le Moût, Chen still runs several businesses in Taichung - Gubami, a gourmet beef noodle eatery, speakeasy bar Gôut Bar and Choux Choux patisserie. Last year, Chen stunned gourmands with the closure of Le Moût as the demands to interact with the public proved to be too much for her to handle. In 2011, Le Moût was incepted into the ranks of Relais & Chateaux, France's top-ranking hospitality federation, which brought her cuisine to a wider global audience. Although she decided to close Le Moût on its 10th anniversary last December, the restaurant had left a strong impression, wowing diners with her exquisite style of haute French cuisine that is interwoven with sustainable Taiwanese produce. Chen Lanshu, chef-owner of Gubami, Gôut Bar and Choux Choux in TaiwanĬhef Chen Lanshu has put Taiwan on the world’s gastronomy map with Le Moût, her acclaimed French fine-dining in Taichung. RELATED: Better Together: Meet The Dynamic Couple Behind Two-Michelin-Starred Tenku Ryugin in Hong Kongģ. After heading the pastry team at Tate Dining Room And Bar in Hong Kong for a year, the she decided to rejoin Tenku Ryugin in 2015 to work alongside with Hidemichi, who is its chef de cuisine. Mizuho was also pastry chef at Bulgari Tokyo-Osaka before joining the opening team of Tenku Ryugin, the first overseas outlet of Nihonryori Ryugin, in 2012. After completing training stints in Helene Darroze in Paris and el bulli in Spain, she returned home to hone her craft at the three-starred Nihonryori Ryugin in Tokyo, where she met her husband-to-be, Hidemichi Seki. One half of the dynamic couple that runs the restaurant is Mizuho Seki, who is its head pastry chef. Lauded with two Michelin stars over the past seven years, two-Michelin-starred Tenku Ryugin is one of the most talked-about names in the contemporary kaiseki scene in Hong Kong. Mizuho Seki, head pastry chef of Tenku Ryugin in Hong Kong
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