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🇨🇳 Where Mountains Meet the Sea: Fumée Earns a Place on Asia’s 50 Best 2026

March 12, 2026—a date we will long remember.

Today, Fumée is honored to be selected for the 2026 Asia’s 50 Best Restaurants extended list (51-100 No.65) . This marks our first appearance on this prestigious stage—a gentle yet powerful response from the world to a restaurant that has always believed in telling Chinese stories through global ingredients.

Fumée was born in Shenzhen. This city, where mountains embrace the sea, shaped our earliest ambitions. From the very beginning, we never sought to replicate tradition or follow trends. Instead, we set out to find our own path—a philosophy we call “Glocal” : using the world’s finest terroirs to express the soul of Chinese cuisine.

Over the past two years, under the leadership of Chef Reina Chen, we have journeyed from the beltfish of the East China Sea to the blue lobster of Brittany, from twenty-year-aged Chaozhou preserved radish to the black truffles of Tibet. On every plate, we attempt a dialogue; within every flavor, we seek balance. We believe that great cooking is not merely a display of technique, but a transmission of culture.

This recognition belongs to every chef who labors with focus in the kitchen, to every front-of-house team member who greets our guests with warmth, and to every diner who has entrusted us with their palate. It is your faith that has carried Fumée from a small dream to a place now seen on a broader map.

Asia’s 50 Best Restaurants is a milestone, not a destination. The mountains and seas stretch far and wide; flavor knows no boundaries. We will continue to cook with our heads down and our eyes forward, treating every meal as an opportunity to converse with the world.

Thank you for walking this path with us, as we take Chinese flavors a little further into the world.

#Fumée #Asias50Best #ShenzhenDining #Glocal #WhereMountainsMeetTheSea

Thank you @thebestchefawards ! I‘d like to express my sincere gratitude to the organizing committee for honoring me with this prestigious award. I feel thrilled and grateful for your recognition. I also want to thank everyone from the Fumee team @fumeerestaurant for supporting me always.

#THEBESTGUIDE🔪🔪 NEW‼️

Congratulations and welcome to Chef Reina Chen to The Best Chef Awards and to the 🔪🔪 World Class category.

Shanghai-born Chef Reina Chen originally trained to become a Chinese opera singer. She was on the path to a promising artistic career, but her passion led her elsewhere — into the kitchen.

She pursued her culinary training at Mugaritz in Spain, one of the world’s most influential restaurants, before returning to China to shape her own culinary voice.

Today, Chef Reina Chen brings together cultural depth, artistic sensitivity, and contemporary technique, making her one of the most exciting talents in modern gastronomy.

THE BEST GUIDE 2025 NEW @reina_chen
📍 @fumeerestaurantRoom 303-1, 3rd Floor, Hanking Financial Center, No. 9968 Shennan Avenue, Nanshan District, Shenzhen, China

📸 @fumeerestaurant

#thebestchefawards
#thebestchef
#thebestguide
#thebest
#chef

#THEBESTGUIDE🔪🔪 NEW‼️

Congratulations and welcome to Chef Reina Chen to The Best Chef Awards and to the 🔪🔪 World Class category.

Shanghai-born Chef Reina Chen originally trained to become a Chinese opera singer. She was on the path to a promising artistic career, but her passion led her elsewhere — into the kitchen.

She pursued her culinary training at Mugaritz in Spain, one of the world’s most influential restaurants, before returning to China to shape her own culinary voice.

Today, Chef Reina Chen brings together cultural depth, artistic sensitivity, and contemporary technique, making her one of the most exciting talents in modern gastronomy.

THE BEST GUIDE 2025 NEW @reina_chen
📍 @fumeerestaurantRoom 303-1, 3rd Floor, Hanking Financial Center, No. 9968 Shennan Avenue, Nanshan District, Shenzhen, China

📸 @fumeerestaurant

#thebestchefawards
#thebestchef
#thebestguide
#thebest
#chef

#THEBESTGUIDE🔪🔪 NEW‼️

Congratulations and welcome to Chef Reina Chen to The Best Chef Awards and to the 🔪🔪 World Class category.

Shanghai-born Chef Reina Chen originally trained to become a Chinese opera singer. She was on the path to a promising artistic career, but her passion led her elsewhere — into the kitchen.

She pursued her culinary training at Mugaritz in Spain, one of the world’s most influential restaurants, before returning to China to shape her own culinary voice.

Today, Chef Reina Chen brings together cultural depth, artistic sensitivity, and contemporary technique, making her one of the most exciting talents in modern gastronomy.

THE BEST GUIDE 2025 NEW @reina_chen
📍 @fumeerestaurantRoom 303-1, 3rd Floor, Hanking Financial Center, No. 9968 Shennan Avenue, Nanshan District, Shenzhen, China

📸 @fumeerestaurant

#thebestchefawards
#thebestchef
#thebestguide
#thebest
#chef

#THEBESTGUIDE🔪🔪 NEW‼️

Congratulations and welcome to Chef Reina Chen to The Best Chef Awards and to the 🔪🔪 World Class category.

Shanghai-born Chef Reina Chen originally trained to become a Chinese opera singer. She was on the path to a promising artistic career, but her passion led her elsewhere — into the kitchen.

She pursued her culinary training at Mugaritz in Spain, one of the world’s most influential restaurants, before returning to China to shape her own culinary voice.

Today, Chef Reina Chen brings together cultural depth, artistic sensitivity, and contemporary technique, making her one of the most exciting talents in modern gastronomy.

THE BEST GUIDE 2025 NEW @reina_chen
📍 @fumeerestaurantRoom 303-1, 3rd Floor, Hanking Financial Center, No. 9968 Shennan Avenue, Nanshan District, Shenzhen, China

📸 @fumeerestaurant

#thebestchefawards
#thebestchef
#thebestguide
#thebest
#chef

#THEBESTGUIDE🔪🔪 NEW‼️

Congratulations and welcome to Chef Reina Chen to The Best Chef Awards and to the 🔪🔪 World Class category.

Shanghai-born Chef Reina Chen originally trained to become a Chinese opera singer. She was on the path to a promising artistic career, but her passion led her elsewhere — into the kitchen.

She pursued her culinary training at Mugaritz in Spain, one of the world’s most influential restaurants, before returning to China to shape her own culinary voice.

Today, Chef Reina Chen brings together cultural depth, artistic sensitivity, and contemporary technique, making her one of the most exciting talents in modern gastronomy.

THE BEST GUIDE 2025 NEW @reina_chen
📍 @fumeerestaurantRoom 303-1, 3rd Floor, Hanking Financial Center, No. 9968 Shennan Avenue, Nanshan District, Shenzhen, China

📸 @fumeerestaurant

#thebestchefawards
#thebestchef
#thebestguide
#thebest
#chef

#THEBESTGUIDE🔪🔪 NEW‼️

Congratulations and welcome to Chef Reina Chen to The Best Chef Awards and to the 🔪🔪 World Class category.

Shanghai-born Chef Reina Chen originally trained to become a Chinese opera singer. She was on the path to a promising artistic career, but her passion led her elsewhere — into the kitchen.

She pursued her culinary training at Mugaritz in Spain, one of the world’s most influential restaurants, before returning to China to shape her own culinary voice.

Today, Chef Reina Chen brings together cultural depth, artistic sensitivity, and contemporary technique, making her one of the most exciting talents in modern gastronomy.

THE BEST GUIDE 2025 NEW @reina_chen
📍 @fumeerestaurantRoom 303-1, 3rd Floor, Hanking Financial Center, No. 9968 Shennan Avenue, Nanshan District, Shenzhen, China

📸 @fumeerestaurant

#thebestchefawards
#thebestchef
#thebestguide
#thebest
#chef

#THEBESTGUIDE🔪🔪 NEW‼️

Congratulations and welcome to Chef Reina Chen to The Best Chef Awards and to the 🔪🔪 World Class category.

Shanghai-born Chef Reina Chen originally trained to become a Chinese opera singer. She was on the path to a promising artistic career, but her passion led her elsewhere — into the kitchen.

She pursued her culinary training at Mugaritz in Spain, one of the world’s most influential restaurants, before returning to China to shape her own culinary voice.

Today, Chef Reina Chen brings together cultural depth, artistic sensitivity, and contemporary technique, making her one of the most exciting talents in modern gastronomy.

THE BEST GUIDE 2025 NEW @reina_chen
📍 @fumeerestaurantRoom 303-1, 3rd Floor, Hanking Financial Center, No. 9968 Shennan Avenue, Nanshan District, Shenzhen, China

📸 @fumeerestaurant

#thebestchefawards
#thebestchef
#thebestguide
#thebest
#chef

#THEBESTGUIDE🔪🔪 NEW‼️

Congratulations and welcome to Chef Reina Chen to The Best Chef Awards and to the 🔪🔪 World Class category.

Shanghai-born Chef Reina Chen originally trained to become a Chinese opera singer. She was on the path to a promising artistic career, but her passion led her elsewhere — into the kitchen.

She pursued her culinary training at Mugaritz in Spain, one of the world’s most influential restaurants, before returning to China to shape her own culinary voice.

Today, Chef Reina Chen brings together cultural depth, artistic sensitivity, and contemporary technique, making her one of the most exciting talents in modern gastronomy.

THE BEST GUIDE 2025 NEW @reina_chen
📍 @fumeerestaurantRoom 303-1, 3rd Floor, Hanking Financial Center, No. 9968 Shennan Avenue, Nanshan District, Shenzhen, China

📸 @fumeerestaurant

#thebestchefawards
#thebestchef
#thebestguide
#thebest
#chef

#THEBESTGUIDE🔪🔪 NEW‼️

Congratulations and welcome to Chef Reina Chen to The Best Chef Awards and to the 🔪🔪 World Class category.

Shanghai-born Chef Reina Chen originally trained to become a Chinese opera singer. She was on the path to a promising artistic career, but her passion led her elsewhere — into the kitchen.

She pursued her culinary training at Mugaritz in Spain, one of the world’s most influential restaurants, before returning to China to shape her own culinary voice.

Today, Chef Reina Chen brings together cultural depth, artistic sensitivity, and contemporary technique, making her one of the most exciting talents in modern gastronomy.

THE BEST GUIDE 2025 NEW @reina_chen
📍 @fumeerestaurantRoom 303-1, 3rd Floor, Hanking Financial Center, No. 9968 Shennan Avenue, Nanshan District, Shenzhen, China

📸 @fumeerestaurant

#thebestchefawards
#thebestchef
#thebestguide
#thebest
#chef

#THEBESTGUIDE🔪🔪 NEW‼️

Congratulations and welcome to Chef Reina Chen to The Best Chef Awards and to the 🔪🔪 World Class category.

Shanghai-born Chef Reina Chen originally trained to become a Chinese opera singer. She was on the path to a promising artistic career, but her passion led her elsewhere — into the kitchen.

She pursued her culinary training at Mugaritz in Spain, one of the world’s most influential restaurants, before returning to China to shape her own culinary voice.

Today, Chef Reina Chen brings together cultural depth, artistic sensitivity, and contemporary technique, making her one of the most exciting talents in modern gastronomy.

THE BEST GUIDE 2025 NEW @reina_chen
📍 @fumeerestaurantRoom 303-1, 3rd Floor, Hanking Financial Center, No. 9968 Shennan Avenue, Nanshan District, Shenzhen, China

📸 @fumeerestaurant

#thebestchefawards
#thebestchef
#thebestguide
#thebest
#chef

#THEBESTGUIDE🔪🔪 NEW‼️

Congratulations and welcome to Chef Reina Chen to The Best Chef Awards and to the 🔪🔪 World Class category.

Shanghai-born Chef Reina Chen originally trained to become a Chinese opera singer. She was on the path to a promising artistic career, but her passion led her elsewhere — into the kitchen.

She pursued her culinary training at Mugaritz in Spain, one of the world’s most influential restaurants, before returning to China to shape her own culinary voice.

Today, Chef Reina Chen brings together cultural depth, artistic sensitivity, and contemporary technique, making her one of the most exciting talents in modern gastronomy.

THE BEST GUIDE 2025 NEW @reina_chen
📍 @fumeerestaurantRoom 303-1, 3rd Floor, Hanking Financial Center, No. 9968 Shennan Avenue, Nanshan District, Shenzhen, China

📸 @fumeerestaurant

#thebestchefawards
#thebestchef
#thebestguide
#thebest
#chef

#THEBESTGUIDE🔪🔪 NEW‼️

Congratulations and welcome to Chef Reina Chen to The Best Chef Awards and to the 🔪🔪 World Class category.

Shanghai-born Chef Reina Chen originally trained to become a Chinese opera singer. She was on the path to a promising artistic career, but her passion led her elsewhere — into the kitchen.

She pursued her culinary training at Mugaritz in Spain, one of the world’s most influential restaurants, before returning to China to shape her own culinary voice.

Today, Chef Reina Chen brings together cultural depth, artistic sensitivity, and contemporary technique, making her one of the most exciting talents in modern gastronomy.

THE BEST GUIDE 2025 NEW @reina_chen
📍 @fumeerestaurantRoom 303-1, 3rd Floor, Hanking Financial Center, No. 9968 Shennan Avenue, Nanshan District, Shenzhen, China

📸 @fumeerestaurant

#thebestchefawards
#thebestchef
#thebestguide
#thebest
#chef

#THEBESTGUIDE🔪🔪 NEW‼️

Congratulations and welcome to Chef Reina Chen to The Best Chef Awards and to the 🔪🔪 World Class category.

Shanghai-born Chef Reina Chen originally trained to become a Chinese opera singer. She was on the path to a promising artistic career, but her passion led her elsewhere — into the kitchen.

She pursued her culinary training at Mugaritz in Spain, one of the world’s most influential restaurants, before returning to China to shape her own culinary voice.

Today, Chef Reina Chen brings together cultural depth, artistic sensitivity, and contemporary technique, making her one of the most exciting talents in modern gastronomy.

THE BEST GUIDE 2025 NEW @reina_chen
📍 @fumeerestaurantRoom 303-1, 3rd Floor, Hanking Financial Center, No. 9968 Shennan Avenue, Nanshan District, Shenzhen, China

📸 @fumeerestaurant

#thebestchefawards
#thebestchef
#thebestguide
#thebest
#chef

#THEBESTGUIDE🔪🔪 NEW‼️

Congratulations and welcome to Chef Reina Chen to The Best Chef Awards and to the 🔪🔪 World Class category.

Shanghai-born Chef Reina Chen originally trained to become a Chinese opera singer. She was on the path to a promising artistic career, but her passion led her elsewhere — into the kitchen.

She pursued her culinary training at Mugaritz in Spain, one of the world’s most influential restaurants, before returning to China to shape her own culinary voice.

Today, Chef Reina Chen brings together cultural depth, artistic sensitivity, and contemporary technique, making her one of the most exciting talents in modern gastronomy.

THE BEST GUIDE 2025 NEW @reina_chen
📍 @fumeerestaurantRoom 303-1, 3rd Floor, Hanking Financial Center, No. 9968 Shennan Avenue, Nanshan District, Shenzhen, China

📸 @fumeerestaurant

#thebestchefawards
#thebestchef
#thebestguide
#thebest
#chef

#THEBESTGUIDE🔪🔪 NEW‼️

Congratulations and welcome to Chef Reina Chen to The Best Chef Awards and to the 🔪🔪 World Class category.

Shanghai-born Chef Reina Chen originally trained to become a Chinese opera singer. She was on the path to a promising artistic career, but her passion led her elsewhere — into the kitchen.

She pursued her culinary training at Mugaritz in Spain, one of the world’s most influential restaurants, before returning to China to shape her own culinary voice.

Today, Chef Reina Chen brings together cultural depth, artistic sensitivity, and contemporary technique, making her one of the most exciting talents in modern gastronomy.

THE BEST GUIDE 2025 NEW @reina_chen
📍 @fumeerestaurantRoom 303-1, 3rd Floor, Hanking Financial Center, No. 9968 Shennan Avenue, Nanshan District, Shenzhen, China

📸 @fumeerestaurant

#thebestchefawards
#thebestchef
#thebestguide
#thebest
#chef

#THEBESTGUIDE🔪🔪 NEW‼️

Congratulations and welcome to Chef Reina Chen to The Best Chef Awards and to the 🔪🔪 World Class category.

Shanghai-born Chef Reina Chen originally trained to become a Chinese opera singer. She was on the path to a promising artistic career, but her passion led her elsewhere — into the kitchen.

She pursued her culinary training at Mugaritz in Spain, one of the world’s most influential restaurants, before returning to China to shape her own culinary voice.

Today, Chef Reina Chen brings together cultural depth, artistic sensitivity, and contemporary technique, making her one of the most exciting talents in modern gastronomy.

THE BEST GUIDE 2025 NEW @reina_chen
📍 @fumeerestaurantRoom 303-1, 3rd Floor, Hanking Financial Center, No. 9968 Shennan Avenue, Nanshan District, Shenzhen, China

📸 @fumeerestaurant

#thebestchefawards
#thebestchef
#thebestguide
#thebest
#chef

#THEBESTGUIDE🔪🔪 NEW‼️

Congratulations and welcome to Chef Reina Chen to The Best Chef Awards and to the 🔪🔪 World Class category.

Shanghai-born Chef Reina Chen originally trained to become a Chinese opera singer. She was on the path to a promising artistic career, but her passion led her elsewhere — into the kitchen.

She pursued her culinary training at Mugaritz in Spain, one of the world’s most influential restaurants, before returning to China to shape her own culinary voice.

Today, Chef Reina Chen brings together cultural depth, artistic sensitivity, and contemporary technique, making her one of the most exciting talents in modern gastronomy.

THE BEST GUIDE 2025 NEW @reina_chen
📍 @fumeerestaurantRoom 303-1, 3rd Floor, Hanking Financial Center, No. 9968 Shennan Avenue, Nanshan District, Shenzhen, China

📸 @fumeerestaurant

#thebestchefawards
#thebestchef
#thebestguide
#thebest
#chef

#THEBESTGUIDE🔪🔪 NEW‼️

Congratulations and welcome to Chef Reina Chen to The Best Chef Awards and to the 🔪🔪 World Class category.

Shanghai-born Chef Reina Chen originally trained to become a Chinese opera singer. She was on the path to a promising artistic career, but her passion led her elsewhere — into the kitchen.

She pursued her culinary training at Mugaritz in Spain, one of the world’s most influential restaurants, before returning to China to shape her own culinary voice.

Today, Chef Reina Chen brings together cultural depth, artistic sensitivity, and contemporary technique, making her one of the most exciting talents in modern gastronomy.

THE BEST GUIDE 2025 NEW @reina_chen
📍 @fumeerestaurantRoom 303-1, 3rd Floor, Hanking Financial Center, No. 9968 Shennan Avenue, Nanshan District, Shenzhen, China

📸 @fumeerestaurant

#thebestchefawards
#thebestchef
#thebestguide
#thebest
#chef

Super excited to finally welcome chef @reina_chen & the @fumeerestaurant team to Jakarta after an amazing first leg together in Shenzhen.

One of the most meaningful parts of these exchanges is the opportunity to explore and share each other’s culture; especially with a team that’s full of heart as Fumée.

Expect many dishes created exclusively for the event. Not simply a showcase of existing signatures, but new explorations of spices, flavors, and influences from both parts of the world. The Fumée team will also be bringing along some fun cocktails for the evening.

Can’t wait to take them around Jakarta for soto, nasi padang, and many more ;)

Celera’s collaboration with Fumée brought together two contemporary Asian perspectives—one known for bold, expressive flavours, the other for a more restrained, “borderless” approach to modern Chinese cuisine. Co-founded by David Pan and led by chef Reina Chen—a former Chinese opera performer turned chef—Fumée is recognised for its refined tasting menus that draw from across China while embracing global technique, storytelling and precision.

For this collaboration, chefs Nicco Santos and Quenee Vilar of Celera immersed the Fumée team in local markets and produce, where they became particularly intrigued by the Filipino palate—its nuanced interplay of sweet and salty—which Chen translated through her own lens of flavour and structure.

More strikingly, the collaboration revealed a new layer in Celera’s voice: Santos and Vilar showed a newfound restraint, with more finessed editing and a more considered, pared-back expression of their craft—marking a clear evolution that piques curiosity for what comes next.

#tatlertastes #tatlerbest #finedining #tatlerdiningph

Celera’s collaboration with Fumée brought together two contemporary Asian perspectives—one known for bold, expressive flavours, the other for a more restrained, “borderless” approach to modern Chinese cuisine. Co-founded by David Pan and led by chef Reina Chen—a former Chinese opera performer turned chef—Fumée is recognised for its refined tasting menus that draw from across China while embracing global technique, storytelling and precision.

For this collaboration, chefs Nicco Santos and Quenee Vilar of Celera immersed the Fumée team in local markets and produce, where they became particularly intrigued by the Filipino palate—its nuanced interplay of sweet and salty—which Chen translated through her own lens of flavour and structure.

More strikingly, the collaboration revealed a new layer in Celera’s voice: Santos and Vilar showed a newfound restraint, with more finessed editing and a more considered, pared-back expression of their craft—marking a clear evolution that piques curiosity for what comes next.

#tatlertastes #tatlerbest #finedining #tatlerdiningph

Celera’s collaboration with Fumée brought together two contemporary Asian perspectives—one known for bold, expressive flavours, the other for a more restrained, “borderless” approach to modern Chinese cuisine. Co-founded by David Pan and led by chef Reina Chen—a former Chinese opera performer turned chef—Fumée is recognised for its refined tasting menus that draw from across China while embracing global technique, storytelling and precision.

For this collaboration, chefs Nicco Santos and Quenee Vilar of Celera immersed the Fumée team in local markets and produce, where they became particularly intrigued by the Filipino palate—its nuanced interplay of sweet and salty—which Chen translated through her own lens of flavour and structure.

More strikingly, the collaboration revealed a new layer in Celera’s voice: Santos and Vilar showed a newfound restraint, with more finessed editing and a more considered, pared-back expression of their craft—marking a clear evolution that piques curiosity for what comes next.

#tatlertastes #tatlerbest #finedining #tatlerdiningph

Celera’s collaboration with Fumée brought together two contemporary Asian perspectives—one known for bold, expressive flavours, the other for a more restrained, “borderless” approach to modern Chinese cuisine. Co-founded by David Pan and led by chef Reina Chen—a former Chinese opera performer turned chef—Fumée is recognised for its refined tasting menus that draw from across China while embracing global technique, storytelling and precision.

For this collaboration, chefs Nicco Santos and Quenee Vilar of Celera immersed the Fumée team in local markets and produce, where they became particularly intrigued by the Filipino palate—its nuanced interplay of sweet and salty—which Chen translated through her own lens of flavour and structure.

More strikingly, the collaboration revealed a new layer in Celera’s voice: Santos and Vilar showed a newfound restraint, with more finessed editing and a more considered, pared-back expression of their craft—marking a clear evolution that piques curiosity for what comes next.

#tatlertastes #tatlerbest #finedining #tatlerdiningph

Celera’s collaboration with Fumée brought together two contemporary Asian perspectives—one known for bold, expressive flavours, the other for a more restrained, “borderless” approach to modern Chinese cuisine. Co-founded by David Pan and led by chef Reina Chen—a former Chinese opera performer turned chef—Fumée is recognised for its refined tasting menus that draw from across China while embracing global technique, storytelling and precision.

For this collaboration, chefs Nicco Santos and Quenee Vilar of Celera immersed the Fumée team in local markets and produce, where they became particularly intrigued by the Filipino palate—its nuanced interplay of sweet and salty—which Chen translated through her own lens of flavour and structure.

More strikingly, the collaboration revealed a new layer in Celera’s voice: Santos and Vilar showed a newfound restraint, with more finessed editing and a more considered, pared-back expression of their craft—marking a clear evolution that piques curiosity for what comes next.

#tatlertastes #tatlerbest #finedining #tatlerdiningph

Celera’s collaboration with Fumée brought together two contemporary Asian perspectives—one known for bold, expressive flavours, the other for a more restrained, “borderless” approach to modern Chinese cuisine. Co-founded by David Pan and led by chef Reina Chen—a former Chinese opera performer turned chef—Fumée is recognised for its refined tasting menus that draw from across China while embracing global technique, storytelling and precision.

For this collaboration, chefs Nicco Santos and Quenee Vilar of Celera immersed the Fumée team in local markets and produce, where they became particularly intrigued by the Filipino palate—its nuanced interplay of sweet and salty—which Chen translated through her own lens of flavour and structure.

More strikingly, the collaboration revealed a new layer in Celera’s voice: Santos and Vilar showed a newfound restraint, with more finessed editing and a more considered, pared-back expression of their craft—marking a clear evolution that piques curiosity for what comes next.

#tatlertastes #tatlerbest #finedining #tatlerdiningph

Celera’s collaboration with Fumée brought together two contemporary Asian perspectives—one known for bold, expressive flavours, the other for a more restrained, “borderless” approach to modern Chinese cuisine. Co-founded by David Pan and led by chef Reina Chen—a former Chinese opera performer turned chef—Fumée is recognised for its refined tasting menus that draw from across China while embracing global technique, storytelling and precision.

For this collaboration, chefs Nicco Santos and Quenee Vilar of Celera immersed the Fumée team in local markets and produce, where they became particularly intrigued by the Filipino palate—its nuanced interplay of sweet and salty—which Chen translated through her own lens of flavour and structure.

More strikingly, the collaboration revealed a new layer in Celera’s voice: Santos and Vilar showed a newfound restraint, with more finessed editing and a more considered, pared-back expression of their craft—marking a clear evolution that piques curiosity for what comes next.

#tatlertastes #tatlerbest #finedining #tatlerdiningph

Celera’s collaboration with Fumée brought together two contemporary Asian perspectives—one known for bold, expressive flavours, the other for a more restrained, “borderless” approach to modern Chinese cuisine. Co-founded by David Pan and led by chef Reina Chen—a former Chinese opera performer turned chef—Fumée is recognised for its refined tasting menus that draw from across China while embracing global technique, storytelling and precision.

For this collaboration, chefs Nicco Santos and Quenee Vilar of Celera immersed the Fumée team in local markets and produce, where they became particularly intrigued by the Filipino palate—its nuanced interplay of sweet and salty—which Chen translated through her own lens of flavour and structure.

More strikingly, the collaboration revealed a new layer in Celera’s voice: Santos and Vilar showed a newfound restraint, with more finessed editing and a more considered, pared-back expression of their craft—marking a clear evolution that piques curiosity for what comes next.

#tatlertastes #tatlerbest #finedining #tatlerdiningph

Celera’s collaboration with Fumée brought together two contemporary Asian perspectives—one known for bold, expressive flavours, the other for a more restrained, “borderless” approach to modern Chinese cuisine. Co-founded by David Pan and led by chef Reina Chen—a former Chinese opera performer turned chef—Fumée is recognised for its refined tasting menus that draw from across China while embracing global technique, storytelling and precision.

For this collaboration, chefs Nicco Santos and Quenee Vilar of Celera immersed the Fumée team in local markets and produce, where they became particularly intrigued by the Filipino palate—its nuanced interplay of sweet and salty—which Chen translated through her own lens of flavour and structure.

More strikingly, the collaboration revealed a new layer in Celera’s voice: Santos and Vilar showed a newfound restraint, with more finessed editing and a more considered, pared-back expression of their craft—marking a clear evolution that piques curiosity for what comes next.

#tatlertastes #tatlerbest #finedining #tatlerdiningph

Celera’s collaboration with Fumée brought together two contemporary Asian perspectives—one known for bold, expressive flavours, the other for a more restrained, “borderless” approach to modern Chinese cuisine. Co-founded by David Pan and led by chef Reina Chen—a former Chinese opera performer turned chef—Fumée is recognised for its refined tasting menus that draw from across China while embracing global technique, storytelling and precision.

For this collaboration, chefs Nicco Santos and Quenee Vilar of Celera immersed the Fumée team in local markets and produce, where they became particularly intrigued by the Filipino palate—its nuanced interplay of sweet and salty—which Chen translated through her own lens of flavour and structure.

More strikingly, the collaboration revealed a new layer in Celera’s voice: Santos and Vilar showed a newfound restraint, with more finessed editing and a more considered, pared-back expression of their craft—marking a clear evolution that piques curiosity for what comes next.

#tatlertastes #tatlerbest #finedining #tatlerdiningph

Celera’s collaboration with Fumée brought together two contemporary Asian perspectives—one known for bold, expressive flavours, the other for a more restrained, “borderless” approach to modern Chinese cuisine. Co-founded by David Pan and led by chef Reina Chen—a former Chinese opera performer turned chef—Fumée is recognised for its refined tasting menus that draw from across China while embracing global technique, storytelling and precision.

For this collaboration, chefs Nicco Santos and Quenee Vilar of Celera immersed the Fumée team in local markets and produce, where they became particularly intrigued by the Filipino palate—its nuanced interplay of sweet and salty—which Chen translated through her own lens of flavour and structure.

More strikingly, the collaboration revealed a new layer in Celera’s voice: Santos and Vilar showed a newfound restraint, with more finessed editing and a more considered, pared-back expression of their craft—marking a clear evolution that piques curiosity for what comes next.

#tatlertastes #tatlerbest #finedining #tatlerdiningph

Celera’s collaboration with Fumée brought together two contemporary Asian perspectives—one known for bold, expressive flavours, the other for a more restrained, “borderless” approach to modern Chinese cuisine. Co-founded by David Pan and led by chef Reina Chen—a former Chinese opera performer turned chef—Fumée is recognised for its refined tasting menus that draw from across China while embracing global technique, storytelling and precision.

For this collaboration, chefs Nicco Santos and Quenee Vilar of Celera immersed the Fumée team in local markets and produce, where they became particularly intrigued by the Filipino palate—its nuanced interplay of sweet and salty—which Chen translated through her own lens of flavour and structure.

More strikingly, the collaboration revealed a new layer in Celera’s voice: Santos and Vilar showed a newfound restraint, with more finessed editing and a more considered, pared-back expression of their craft—marking a clear evolution that piques curiosity for what comes next.

#tatlertastes #tatlerbest #finedining #tatlerdiningph

Celera’s collaboration with Fumée brought together two contemporary Asian perspectives—one known for bold, expressive flavours, the other for a more restrained, “borderless” approach to modern Chinese cuisine. Co-founded by David Pan and led by chef Reina Chen—a former Chinese opera performer turned chef—Fumée is recognised for its refined tasting menus that draw from across China while embracing global technique, storytelling and precision.

For this collaboration, chefs Nicco Santos and Quenee Vilar of Celera immersed the Fumée team in local markets and produce, where they became particularly intrigued by the Filipino palate—its nuanced interplay of sweet and salty—which Chen translated through her own lens of flavour and structure.

More strikingly, the collaboration revealed a new layer in Celera’s voice: Santos and Vilar showed a newfound restraint, with more finessed editing and a more considered, pared-back expression of their craft—marking a clear evolution that piques curiosity for what comes next.

#tatlertastes #tatlerbest #finedining #tatlerdiningph

Celera’s collaboration with Fumée brought together two contemporary Asian perspectives—one known for bold, expressive flavours, the other for a more restrained, “borderless” approach to modern Chinese cuisine. Co-founded by David Pan and led by chef Reina Chen—a former Chinese opera performer turned chef—Fumée is recognised for its refined tasting menus that draw from across China while embracing global technique, storytelling and precision.

For this collaboration, chefs Nicco Santos and Quenee Vilar of Celera immersed the Fumée team in local markets and produce, where they became particularly intrigued by the Filipino palate—its nuanced interplay of sweet and salty—which Chen translated through her own lens of flavour and structure.

More strikingly, the collaboration revealed a new layer in Celera’s voice: Santos and Vilar showed a newfound restraint, with more finessed editing and a more considered, pared-back expression of their craft—marking a clear evolution that piques curiosity for what comes next.

#tatlertastes #tatlerbest #finedining #tatlerdiningph

Hà Nội những ngày tháng Tư trong veo với sắc trắng loa kèn. Đây cũng là lúc Gia mở cửa đón những người bạn từ Fumée cho một cuộc hội ngộ được mong đợi sau hành trình ghé thăm Thâm Quyến.

Tâm điểm của lần hợp tác này là sự gặp gỡ giữa hai người đầu bếp đầy tâm huyết: Chef Reina từ Fumée và Chef Sam Trần từ Gia. Sự kết nối của hai người đầu bếp bắt nguồn từ tư duy ẩm thực nhạy bén được mài dũa qua sự rèn luyện bền bỉ. Bằng đôi bàn tay tỉ mỉ, họ chắt lọc tinh túy từ nguyên liệu bản địa để tạo nên một cuộc đối thoại vị giác đầy chiều sâu, vừa vững chãi trong kỹ nghệ, vừa mềm mại trong cách đối đãi.

“April Lilies” vì thế là thành quả từ những trái tim giàu rung cảm.

Đặt bàn ngay từ bây giờ tại gia-hanoi.com

—
Gia Restaurant
61 Văn Miếu, Đống Đa, Hà Nội
#giarestaurant #Hanoi #Vietnam #vietnamesefood #michelinguide

Two cities. Two excellent chefs. One unforgettable night.

Fresh from the 2026 Asia’s 50 Best Restaurants list, Makati’s Celeraand Shenzhen’s Fumée came together for a one-night-only collaboration—bringing their shared pursuit of culinary excellence to the table.

Learn more about their collaboration dinner soon on delish.ph.

Two cities. Two excellent chefs. One unforgettable night.

Fresh from the 2026 Asia’s 50 Best Restaurants list, Makati’s Celeraand Shenzhen’s Fumée came together for a one-night-only collaboration—bringing their shared pursuit of culinary excellence to the table.

Learn more about their collaboration dinner soon on delish.ph.

📹 Our team spent three days documenting the entire preparation process of the Fumée and Naar collaboration, which we have crafted into this short documentary.

I believe that for both restaurants and for us, this is more than just a collaboration—it is a dialogue between China and India, and with the world.🇮🇳🇨🇳

Using cuisine as our medium, we feel the pulse and heartbeat of the world together.🌍

Thank you to both restaurants for supporting our filming. @restaurantnaar @fumeerestaurant @reina_chen @prateeksadhu @tatadaitata

Wishing you an enjoyable viewing experience, and bon appétit.

Production: Mingchu
Executive Producer: @tonsildx

🇮🇳 When the Himalayas Meet the South China Sea | Fumée x NAAR Four-Hand Dinner

March 19. One night only.

The winds of the Himalayas are descending upon Shenzhen Bay.

Fumée is honored to welcome Chef Prateek Sadhu of India‘s NAAR for an exclusive four-hand collaboration that bridges two culinary worlds.

Chef Prateek Sadhu — Three Knives, The Best Chef Awards 2025
Chef Reina Chen — Two Knives, The Best Chef Awards 2025

About NAAR [Asia‘s 50 Best 2025 #66]

Perched at 1,463 meters above sea level in the pine forests of Himachal Pradesh, NAAR is ranked No.66 on Asia’s 50 Best Restaurants 2025 and stands as one of India‘s most celebrated destination restaurants.

”NAAR“ means ”fire“ in the chef’s native Kashmiri language—a name that speaks not only to the wood-fired cooking that defines its cuisine, but to the inner flame that drives its founder‘s culinary soul.

About Chef Prateek Sadhu

A Kashmiri refugee who fled his homeland at age five, Sadhu grew up with food as his only connection to cultural roots. He graduated from the Culinary Institute of America and trained at some of the world‘s most renowned kitchens—Noma, The French Laundry, Le Bernardin, and Alinea.

In 2022, at the peak of his career, he made a choice that surprised many. He left the city behind. He returned to the Himalayan foothills to create NAAR—where 80% of ingredients are foraged from the surrounding wilderness or grown in its own gardens. The menu changes with the region‘s six distinct seasons. Through fermentation, smoke, and fire, he tells the stories and rituals of the mountains he calls home.

Shenzhen x The Himalayas

A son of Kashmir who journeyed through the world‘s finest kitchens to find his way home.
A former Kunqu Opera performer who found her voice not on stage, but behind the stove.

March 19 at Fumée.
When the South China Sea breeze meets Himalayan pine needles—what sparks will fly?

One night only. Limited seats.

📍 Venue: Fumée, Shenzhen
📅 Date: March 19, 2026 (One night only)

#fumee拂鳴 #naar #asias50best

🇮🇳 When the Himalayas Meet the South China Sea | Fumée x NAAR Four-Hand Dinner

March 19. One night only.

The winds of the Himalayas are descending upon Shenzhen Bay.

Fumée is honored to welcome Chef Prateek Sadhu of India‘s NAAR for an exclusive four-hand collaboration that bridges two culinary worlds.

Chef Prateek Sadhu — Three Knives, The Best Chef Awards 2025
Chef Reina Chen — Two Knives, The Best Chef Awards 2025

About NAAR [Asia‘s 50 Best 2025 #66]

Perched at 1,463 meters above sea level in the pine forests of Himachal Pradesh, NAAR is ranked No.66 on Asia’s 50 Best Restaurants 2025 and stands as one of India‘s most celebrated destination restaurants.

”NAAR“ means ”fire“ in the chef’s native Kashmiri language—a name that speaks not only to the wood-fired cooking that defines its cuisine, but to the inner flame that drives its founder‘s culinary soul.

About Chef Prateek Sadhu

A Kashmiri refugee who fled his homeland at age five, Sadhu grew up with food as his only connection to cultural roots. He graduated from the Culinary Institute of America and trained at some of the world‘s most renowned kitchens—Noma, The French Laundry, Le Bernardin, and Alinea.

In 2022, at the peak of his career, he made a choice that surprised many. He left the city behind. He returned to the Himalayan foothills to create NAAR—where 80% of ingredients are foraged from the surrounding wilderness or grown in its own gardens. The menu changes with the region‘s six distinct seasons. Through fermentation, smoke, and fire, he tells the stories and rituals of the mountains he calls home.

Shenzhen x The Himalayas

A son of Kashmir who journeyed through the world‘s finest kitchens to find his way home.
A former Kunqu Opera performer who found her voice not on stage, but behind the stove.

March 19 at Fumée.
When the South China Sea breeze meets Himalayan pine needles—what sparks will fly?

One night only. Limited seats.

📍 Venue: Fumée, Shenzhen
📅 Date: March 19, 2026 (One night only)

#fumee拂鳴 #naar #asias50best

Let’s take a look back at the dishes from our collaboration with Chef @reina_chen and the team from @fumeerestaurant , Shenzhen.

An evening shaped by dialogue exploring ingredients, technique, and perspective across cultures.

To everyone who joined us, thank you for making the night so memorable.

#asias50best #50best #michelinguide

Let’s take a look back at the dishes from our collaboration with Chef @reina_chen and the team from @fumeerestaurant , Shenzhen.

An evening shaped by dialogue exploring ingredients, technique, and perspective across cultures.

To everyone who joined us, thank you for making the night so memorable.

#asias50best #50best #michelinguide

Let’s take a look back at the dishes from our collaboration with Chef @reina_chen and the team from @fumeerestaurant , Shenzhen.

An evening shaped by dialogue exploring ingredients, technique, and perspective across cultures.

To everyone who joined us, thank you for making the night so memorable.

#asias50best #50best #michelinguide

Let’s take a look back at the dishes from our collaboration with Chef @reina_chen and the team from @fumeerestaurant , Shenzhen.

An evening shaped by dialogue exploring ingredients, technique, and perspective across cultures.

To everyone who joined us, thank you for making the night so memorable.

#asias50best #50best #michelinguide

Let’s take a look back at the dishes from our collaboration with Chef @reina_chen and the team from @fumeerestaurant , Shenzhen.

An evening shaped by dialogue exploring ingredients, technique, and perspective across cultures.

To everyone who joined us, thank you for making the night so memorable.

#asias50best #50best #michelinguide

Let’s take a look back at the dishes from our collaboration with Chef @reina_chen and the team from @fumeerestaurant , Shenzhen.

An evening shaped by dialogue exploring ingredients, technique, and perspective across cultures.

To everyone who joined us, thank you for making the night so memorable.

#asias50best #50best #michelinguide

A special collaboration is coming to @restaurantcelera.

On March 15, @reina_chen of @fumeerestaurant in Shenzhen will be in Manila for a one-night collaboration dinner. Chen is known for her refined and modern interpretation of Chinese cuisine. For the evening, the visiting chef joins Celera’s team to present a menu shaped by shared ideas, technique, and seasonality.

Expect a thoughtful exchange of flavours and perspectives—one night only at Celera. Were you able to book a seat?

#tatlerdiningnews #tatlerdiningph

A special collaboration is coming to @restaurantcelera.

On March 15, @reina_chen of @fumeerestaurant in Shenzhen will be in Manila for a one-night collaboration dinner. Chen is known for her refined and modern interpretation of Chinese cuisine. For the evening, the visiting chef joins Celera’s team to present a menu shaped by shared ideas, technique, and seasonality.

Expect a thoughtful exchange of flavours and perspectives—one night only at Celera. Were you able to book a seat?

#tatlerdiningnews #tatlerdiningph

深圳Fumée ×印尼August
Silk & Spice

Anyone who has ever asked me for restaurant recommendations in Shenzhen has likely heard me mention Fumée. This marks my second visit to Fumée this year. On this occasion, Chef Reina Chen joined forces with Chef-Owner Hans Christian to present a spectrum of flavors drawn from spices and fermented ingredients.

Earlier in the day, the two chefs visited a local market together in search of fresh seafood. Among all the options, Chef Hans decided to feature sand worms in a cold noodle dish. Though I seldom encounter this ingredient, curiously, this was my fifth time trying it this year.

For the Qingyuan chicken dish, Reina selected several Chinese spices and invited Hans to choose one to incorporate. In the end, he opted for goji berries, reducing them into a sauce alongside tamarind.

The star of our final main course was undoubtedly the fermented black bean sauce. It was crafted using two varieties of fermented black beans: five-year-aged 潼川豆豉Tongchuan douchi from Sichuan and 陽江豆豉 Yangjiang douchi. To add yet another layer of complexity, Reina also garnished the wagyu with a sprinkle of diced 南姜豆豉 southern ginger fermented black beans.

August in Jakarta was founded in 2021 by Chef Hans Christian and his partner Budi Cahyadi. The restaurant's name has been appearing frequently this year, so I was particularly excited to catch a preview of their creatlons here. Just two years after opening, August received the "American Express One To Watch Award" from Asia’s 50 Best Restaurants and has since risen to No. 49 on the list. This year, Chef Hans was honored with a "One Knife" award from the Best Chef Awards, while their pastry chef, Ardika, was recognized as Tatler’s Best Pastry Chef.

Menu can be found in the comment section.

深圳Fumée ×印尼August
Silk & Spice

Anyone who has ever asked me for restaurant recommendations in Shenzhen has likely heard me mention Fumée. This marks my second visit to Fumée this year. On this occasion, Chef Reina Chen joined forces with Chef-Owner Hans Christian to present a spectrum of flavors drawn from spices and fermented ingredients.

Earlier in the day, the two chefs visited a local market together in search of fresh seafood. Among all the options, Chef Hans decided to feature sand worms in a cold noodle dish. Though I seldom encounter this ingredient, curiously, this was my fifth time trying it this year.

For the Qingyuan chicken dish, Reina selected several Chinese spices and invited Hans to choose one to incorporate. In the end, he opted for goji berries, reducing them into a sauce alongside tamarind.

The star of our final main course was undoubtedly the fermented black bean sauce. It was crafted using two varieties of fermented black beans: five-year-aged 潼川豆豉Tongchuan douchi from Sichuan and 陽江豆豉 Yangjiang douchi. To add yet another layer of complexity, Reina also garnished the wagyu with a sprinkle of diced 南姜豆豉 southern ginger fermented black beans.

August in Jakarta was founded in 2021 by Chef Hans Christian and his partner Budi Cahyadi. The restaurant's name has been appearing frequently this year, so I was particularly excited to catch a preview of their creatlons here. Just two years after opening, August received the "American Express One To Watch Award" from Asia’s 50 Best Restaurants and has since risen to No. 49 on the list. This year, Chef Hans was honored with a "One Knife" award from the Best Chef Awards, while their pastry chef, Ardika, was recognized as Tatler’s Best Pastry Chef.

Menu can be found in the comment section.

深圳Fumée ×印尼August
Silk & Spice

Anyone who has ever asked me for restaurant recommendations in Shenzhen has likely heard me mention Fumée. This marks my second visit to Fumée this year. On this occasion, Chef Reina Chen joined forces with Chef-Owner Hans Christian to present a spectrum of flavors drawn from spices and fermented ingredients.

Earlier in the day, the two chefs visited a local market together in search of fresh seafood. Among all the options, Chef Hans decided to feature sand worms in a cold noodle dish. Though I seldom encounter this ingredient, curiously, this was my fifth time trying it this year.

For the Qingyuan chicken dish, Reina selected several Chinese spices and invited Hans to choose one to incorporate. In the end, he opted for goji berries, reducing them into a sauce alongside tamarind.

The star of our final main course was undoubtedly the fermented black bean sauce. It was crafted using two varieties of fermented black beans: five-year-aged 潼川豆豉Tongchuan douchi from Sichuan and 陽江豆豉 Yangjiang douchi. To add yet another layer of complexity, Reina also garnished the wagyu with a sprinkle of diced 南姜豆豉 southern ginger fermented black beans.

August in Jakarta was founded in 2021 by Chef Hans Christian and his partner Budi Cahyadi. The restaurant's name has been appearing frequently this year, so I was particularly excited to catch a preview of their creatlons here. Just two years after opening, August received the "American Express One To Watch Award" from Asia’s 50 Best Restaurants and has since risen to No. 49 on the list. This year, Chef Hans was honored with a "One Knife" award from the Best Chef Awards, while their pastry chef, Ardika, was recognized as Tatler’s Best Pastry Chef.

Menu can be found in the comment section.

深圳Fumée ×印尼August
Silk & Spice

Anyone who has ever asked me for restaurant recommendations in Shenzhen has likely heard me mention Fumée. This marks my second visit to Fumée this year. On this occasion, Chef Reina Chen joined forces with Chef-Owner Hans Christian to present a spectrum of flavors drawn from spices and fermented ingredients.

Earlier in the day, the two chefs visited a local market together in search of fresh seafood. Among all the options, Chef Hans decided to feature sand worms in a cold noodle dish. Though I seldom encounter this ingredient, curiously, this was my fifth time trying it this year.

For the Qingyuan chicken dish, Reina selected several Chinese spices and invited Hans to choose one to incorporate. In the end, he opted for goji berries, reducing them into a sauce alongside tamarind.

The star of our final main course was undoubtedly the fermented black bean sauce. It was crafted using two varieties of fermented black beans: five-year-aged 潼川豆豉Tongchuan douchi from Sichuan and 陽江豆豉 Yangjiang douchi. To add yet another layer of complexity, Reina also garnished the wagyu with a sprinkle of diced 南姜豆豉 southern ginger fermented black beans.

August in Jakarta was founded in 2021 by Chef Hans Christian and his partner Budi Cahyadi. The restaurant's name has been appearing frequently this year, so I was particularly excited to catch a preview of their creatlons here. Just two years after opening, August received the "American Express One To Watch Award" from Asia’s 50 Best Restaurants and has since risen to No. 49 on the list. This year, Chef Hans was honored with a "One Knife" award from the Best Chef Awards, while their pastry chef, Ardika, was recognized as Tatler’s Best Pastry Chef.

Menu can be found in the comment section.

深圳Fumée ×印尼August
Silk & Spice

Anyone who has ever asked me for restaurant recommendations in Shenzhen has likely heard me mention Fumée. This marks my second visit to Fumée this year. On this occasion, Chef Reina Chen joined forces with Chef-Owner Hans Christian to present a spectrum of flavors drawn from spices and fermented ingredients.

Earlier in the day, the two chefs visited a local market together in search of fresh seafood. Among all the options, Chef Hans decided to feature sand worms in a cold noodle dish. Though I seldom encounter this ingredient, curiously, this was my fifth time trying it this year.

For the Qingyuan chicken dish, Reina selected several Chinese spices and invited Hans to choose one to incorporate. In the end, he opted for goji berries, reducing them into a sauce alongside tamarind.

The star of our final main course was undoubtedly the fermented black bean sauce. It was crafted using two varieties of fermented black beans: five-year-aged 潼川豆豉Tongchuan douchi from Sichuan and 陽江豆豉 Yangjiang douchi. To add yet another layer of complexity, Reina also garnished the wagyu with a sprinkle of diced 南姜豆豉 southern ginger fermented black beans.

August in Jakarta was founded in 2021 by Chef Hans Christian and his partner Budi Cahyadi. The restaurant's name has been appearing frequently this year, so I was particularly excited to catch a preview of their creatlons here. Just two years after opening, August received the "American Express One To Watch Award" from Asia’s 50 Best Restaurants and has since risen to No. 49 on the list. This year, Chef Hans was honored with a "One Knife" award from the Best Chef Awards, while their pastry chef, Ardika, was recognized as Tatler’s Best Pastry Chef.

Menu can be found in the comment section.

深圳Fumée ×印尼August
Silk & Spice

Anyone who has ever asked me for restaurant recommendations in Shenzhen has likely heard me mention Fumée. This marks my second visit to Fumée this year. On this occasion, Chef Reina Chen joined forces with Chef-Owner Hans Christian to present a spectrum of flavors drawn from spices and fermented ingredients.

Earlier in the day, the two chefs visited a local market together in search of fresh seafood. Among all the options, Chef Hans decided to feature sand worms in a cold noodle dish. Though I seldom encounter this ingredient, curiously, this was my fifth time trying it this year.

For the Qingyuan chicken dish, Reina selected several Chinese spices and invited Hans to choose one to incorporate. In the end, he opted for goji berries, reducing them into a sauce alongside tamarind.

The star of our final main course was undoubtedly the fermented black bean sauce. It was crafted using two varieties of fermented black beans: five-year-aged 潼川豆豉Tongchuan douchi from Sichuan and 陽江豆豉 Yangjiang douchi. To add yet another layer of complexity, Reina also garnished the wagyu with a sprinkle of diced 南姜豆豉 southern ginger fermented black beans.

August in Jakarta was founded in 2021 by Chef Hans Christian and his partner Budi Cahyadi. The restaurant's name has been appearing frequently this year, so I was particularly excited to catch a preview of their creatlons here. Just two years after opening, August received the "American Express One To Watch Award" from Asia’s 50 Best Restaurants and has since risen to No. 49 on the list. This year, Chef Hans was honored with a "One Knife" award from the Best Chef Awards, while their pastry chef, Ardika, was recognized as Tatler’s Best Pastry Chef.

Menu can be found in the comment section.

深圳Fumée ×印尼August
Silk & Spice

Anyone who has ever asked me for restaurant recommendations in Shenzhen has likely heard me mention Fumée. This marks my second visit to Fumée this year. On this occasion, Chef Reina Chen joined forces with Chef-Owner Hans Christian to present a spectrum of flavors drawn from spices and fermented ingredients.

Earlier in the day, the two chefs visited a local market together in search of fresh seafood. Among all the options, Chef Hans decided to feature sand worms in a cold noodle dish. Though I seldom encounter this ingredient, curiously, this was my fifth time trying it this year.

For the Qingyuan chicken dish, Reina selected several Chinese spices and invited Hans to choose one to incorporate. In the end, he opted for goji berries, reducing them into a sauce alongside tamarind.

The star of our final main course was undoubtedly the fermented black bean sauce. It was crafted using two varieties of fermented black beans: five-year-aged 潼川豆豉Tongchuan douchi from Sichuan and 陽江豆豉 Yangjiang douchi. To add yet another layer of complexity, Reina also garnished the wagyu with a sprinkle of diced 南姜豆豉 southern ginger fermented black beans.

August in Jakarta was founded in 2021 by Chef Hans Christian and his partner Budi Cahyadi. The restaurant's name has been appearing frequently this year, so I was particularly excited to catch a preview of their creatlons here. Just two years after opening, August received the "American Express One To Watch Award" from Asia’s 50 Best Restaurants and has since risen to No. 49 on the list. This year, Chef Hans was honored with a "One Knife" award from the Best Chef Awards, while their pastry chef, Ardika, was recognized as Tatler’s Best Pastry Chef.

Menu can be found in the comment section.

深圳Fumée ×印尼August
Silk & Spice

Anyone who has ever asked me for restaurant recommendations in Shenzhen has likely heard me mention Fumée. This marks my second visit to Fumée this year. On this occasion, Chef Reina Chen joined forces with Chef-Owner Hans Christian to present a spectrum of flavors drawn from spices and fermented ingredients.

Earlier in the day, the two chefs visited a local market together in search of fresh seafood. Among all the options, Chef Hans decided to feature sand worms in a cold noodle dish. Though I seldom encounter this ingredient, curiously, this was my fifth time trying it this year.

For the Qingyuan chicken dish, Reina selected several Chinese spices and invited Hans to choose one to incorporate. In the end, he opted for goji berries, reducing them into a sauce alongside tamarind.

The star of our final main course was undoubtedly the fermented black bean sauce. It was crafted using two varieties of fermented black beans: five-year-aged 潼川豆豉Tongchuan douchi from Sichuan and 陽江豆豉 Yangjiang douchi. To add yet another layer of complexity, Reina also garnished the wagyu with a sprinkle of diced 南姜豆豉 southern ginger fermented black beans.

August in Jakarta was founded in 2021 by Chef Hans Christian and his partner Budi Cahyadi. The restaurant's name has been appearing frequently this year, so I was particularly excited to catch a preview of their creatlons here. Just two years after opening, August received the "American Express One To Watch Award" from Asia’s 50 Best Restaurants and has since risen to No. 49 on the list. This year, Chef Hans was honored with a "One Knife" award from the Best Chef Awards, while their pastry chef, Ardika, was recognized as Tatler’s Best Pastry Chef.

Menu can be found in the comment section.

深圳Fumée ×印尼August
Silk & Spice

Anyone who has ever asked me for restaurant recommendations in Shenzhen has likely heard me mention Fumée. This marks my second visit to Fumée this year. On this occasion, Chef Reina Chen joined forces with Chef-Owner Hans Christian to present a spectrum of flavors drawn from spices and fermented ingredients.

Earlier in the day, the two chefs visited a local market together in search of fresh seafood. Among all the options, Chef Hans decided to feature sand worms in a cold noodle dish. Though I seldom encounter this ingredient, curiously, this was my fifth time trying it this year.

For the Qingyuan chicken dish, Reina selected several Chinese spices and invited Hans to choose one to incorporate. In the end, he opted for goji berries, reducing them into a sauce alongside tamarind.

The star of our final main course was undoubtedly the fermented black bean sauce. It was crafted using two varieties of fermented black beans: five-year-aged 潼川豆豉Tongchuan douchi from Sichuan and 陽江豆豉 Yangjiang douchi. To add yet another layer of complexity, Reina also garnished the wagyu with a sprinkle of diced 南姜豆豉 southern ginger fermented black beans.

August in Jakarta was founded in 2021 by Chef Hans Christian and his partner Budi Cahyadi. The restaurant's name has been appearing frequently this year, so I was particularly excited to catch a preview of their creatlons here. Just two years after opening, August received the "American Express One To Watch Award" from Asia’s 50 Best Restaurants and has since risen to No. 49 on the list. This year, Chef Hans was honored with a "One Knife" award from the Best Chef Awards, while their pastry chef, Ardika, was recognized as Tatler’s Best Pastry Chef.

Menu can be found in the comment section.

深圳Fumée ×印尼August
Silk & Spice

Anyone who has ever asked me for restaurant recommendations in Shenzhen has likely heard me mention Fumée. This marks my second visit to Fumée this year. On this occasion, Chef Reina Chen joined forces with Chef-Owner Hans Christian to present a spectrum of flavors drawn from spices and fermented ingredients.

Earlier in the day, the two chefs visited a local market together in search of fresh seafood. Among all the options, Chef Hans decided to feature sand worms in a cold noodle dish. Though I seldom encounter this ingredient, curiously, this was my fifth time trying it this year.

For the Qingyuan chicken dish, Reina selected several Chinese spices and invited Hans to choose one to incorporate. In the end, he opted for goji berries, reducing them into a sauce alongside tamarind.

The star of our final main course was undoubtedly the fermented black bean sauce. It was crafted using two varieties of fermented black beans: five-year-aged 潼川豆豉Tongchuan douchi from Sichuan and 陽江豆豉 Yangjiang douchi. To add yet another layer of complexity, Reina also garnished the wagyu with a sprinkle of diced 南姜豆豉 southern ginger fermented black beans.

August in Jakarta was founded in 2021 by Chef Hans Christian and his partner Budi Cahyadi. The restaurant's name has been appearing frequently this year, so I was particularly excited to catch a preview of their creatlons here. Just two years after opening, August received the "American Express One To Watch Award" from Asia’s 50 Best Restaurants and has since risen to No. 49 on the list. This year, Chef Hans was honored with a "One Knife" award from the Best Chef Awards, while their pastry chef, Ardika, was recognized as Tatler’s Best Pastry Chef.

Menu can be found in the comment section.

深圳Fumée ×印尼August
Silk & Spice

Anyone who has ever asked me for restaurant recommendations in Shenzhen has likely heard me mention Fumée. This marks my second visit to Fumée this year. On this occasion, Chef Reina Chen joined forces with Chef-Owner Hans Christian to present a spectrum of flavors drawn from spices and fermented ingredients.

Earlier in the day, the two chefs visited a local market together in search of fresh seafood. Among all the options, Chef Hans decided to feature sand worms in a cold noodle dish. Though I seldom encounter this ingredient, curiously, this was my fifth time trying it this year.

For the Qingyuan chicken dish, Reina selected several Chinese spices and invited Hans to choose one to incorporate. In the end, he opted for goji berries, reducing them into a sauce alongside tamarind.

The star of our final main course was undoubtedly the fermented black bean sauce. It was crafted using two varieties of fermented black beans: five-year-aged 潼川豆豉Tongchuan douchi from Sichuan and 陽江豆豉 Yangjiang douchi. To add yet another layer of complexity, Reina also garnished the wagyu with a sprinkle of diced 南姜豆豉 southern ginger fermented black beans.

August in Jakarta was founded in 2021 by Chef Hans Christian and his partner Budi Cahyadi. The restaurant's name has been appearing frequently this year, so I was particularly excited to catch a preview of their creatlons here. Just two years after opening, August received the "American Express One To Watch Award" from Asia’s 50 Best Restaurants and has since risen to No. 49 on the list. This year, Chef Hans was honored with a "One Knife" award from the Best Chef Awards, while their pastry chef, Ardika, was recognized as Tatler’s Best Pastry Chef.

Menu can be found in the comment section.

深圳Fumée ×印尼August
Silk & Spice

Anyone who has ever asked me for restaurant recommendations in Shenzhen has likely heard me mention Fumée. This marks my second visit to Fumée this year. On this occasion, Chef Reina Chen joined forces with Chef-Owner Hans Christian to present a spectrum of flavors drawn from spices and fermented ingredients.

Earlier in the day, the two chefs visited a local market together in search of fresh seafood. Among all the options, Chef Hans decided to feature sand worms in a cold noodle dish. Though I seldom encounter this ingredient, curiously, this was my fifth time trying it this year.

For the Qingyuan chicken dish, Reina selected several Chinese spices and invited Hans to choose one to incorporate. In the end, he opted for goji berries, reducing them into a sauce alongside tamarind.

The star of our final main course was undoubtedly the fermented black bean sauce. It was crafted using two varieties of fermented black beans: five-year-aged 潼川豆豉Tongchuan douchi from Sichuan and 陽江豆豉 Yangjiang douchi. To add yet another layer of complexity, Reina also garnished the wagyu with a sprinkle of diced 南姜豆豉 southern ginger fermented black beans.

August in Jakarta was founded in 2021 by Chef Hans Christian and his partner Budi Cahyadi. The restaurant's name has been appearing frequently this year, so I was particularly excited to catch a preview of their creatlons here. Just two years after opening, August received the "American Express One To Watch Award" from Asia’s 50 Best Restaurants and has since risen to No. 49 on the list. This year, Chef Hans was honored with a "One Knife" award from the Best Chef Awards, while their pastry chef, Ardika, was recognized as Tatler’s Best Pastry Chef.

Menu can be found in the comment section.

深圳Fumée ×印尼August
Silk & Spice

Anyone who has ever asked me for restaurant recommendations in Shenzhen has likely heard me mention Fumée. This marks my second visit to Fumée this year. On this occasion, Chef Reina Chen joined forces with Chef-Owner Hans Christian to present a spectrum of flavors drawn from spices and fermented ingredients.

Earlier in the day, the two chefs visited a local market together in search of fresh seafood. Among all the options, Chef Hans decided to feature sand worms in a cold noodle dish. Though I seldom encounter this ingredient, curiously, this was my fifth time trying it this year.

For the Qingyuan chicken dish, Reina selected several Chinese spices and invited Hans to choose one to incorporate. In the end, he opted for goji berries, reducing them into a sauce alongside tamarind.

The star of our final main course was undoubtedly the fermented black bean sauce. It was crafted using two varieties of fermented black beans: five-year-aged 潼川豆豉Tongchuan douchi from Sichuan and 陽江豆豉 Yangjiang douchi. To add yet another layer of complexity, Reina also garnished the wagyu with a sprinkle of diced 南姜豆豉 southern ginger fermented black beans.

August in Jakarta was founded in 2021 by Chef Hans Christian and his partner Budi Cahyadi. The restaurant's name has been appearing frequently this year, so I was particularly excited to catch a preview of their creatlons here. Just two years after opening, August received the "American Express One To Watch Award" from Asia’s 50 Best Restaurants and has since risen to No. 49 on the list. This year, Chef Hans was honored with a "One Knife" award from the Best Chef Awards, while their pastry chef, Ardika, was recognized as Tatler’s Best Pastry Chef.

Menu can be found in the comment section.

深圳Fumée ×印尼August
Silk & Spice

Anyone who has ever asked me for restaurant recommendations in Shenzhen has likely heard me mention Fumée. This marks my second visit to Fumée this year. On this occasion, Chef Reina Chen joined forces with Chef-Owner Hans Christian to present a spectrum of flavors drawn from spices and fermented ingredients.

Earlier in the day, the two chefs visited a local market together in search of fresh seafood. Among all the options, Chef Hans decided to feature sand worms in a cold noodle dish. Though I seldom encounter this ingredient, curiously, this was my fifth time trying it this year.

For the Qingyuan chicken dish, Reina selected several Chinese spices and invited Hans to choose one to incorporate. In the end, he opted for goji berries, reducing them into a sauce alongside tamarind.

The star of our final main course was undoubtedly the fermented black bean sauce. It was crafted using two varieties of fermented black beans: five-year-aged 潼川豆豉Tongchuan douchi from Sichuan and 陽江豆豉 Yangjiang douchi. To add yet another layer of complexity, Reina also garnished the wagyu with a sprinkle of diced 南姜豆豉 southern ginger fermented black beans.

August in Jakarta was founded in 2021 by Chef Hans Christian and his partner Budi Cahyadi. The restaurant's name has been appearing frequently this year, so I was particularly excited to catch a preview of their creatlons here. Just two years after opening, August received the "American Express One To Watch Award" from Asia’s 50 Best Restaurants and has since risen to No. 49 on the list. This year, Chef Hans was honored with a "One Knife" award from the Best Chef Awards, while their pastry chef, Ardika, was recognized as Tatler’s Best Pastry Chef.

Menu can be found in the comment section.

深圳Fumée ×印尼August
Silk & Spice

Anyone who has ever asked me for restaurant recommendations in Shenzhen has likely heard me mention Fumée. This marks my second visit to Fumée this year. On this occasion, Chef Reina Chen joined forces with Chef-Owner Hans Christian to present a spectrum of flavors drawn from spices and fermented ingredients.

Earlier in the day, the two chefs visited a local market together in search of fresh seafood. Among all the options, Chef Hans decided to feature sand worms in a cold noodle dish. Though I seldom encounter this ingredient, curiously, this was my fifth time trying it this year.

For the Qingyuan chicken dish, Reina selected several Chinese spices and invited Hans to choose one to incorporate. In the end, he opted for goji berries, reducing them into a sauce alongside tamarind.

The star of our final main course was undoubtedly the fermented black bean sauce. It was crafted using two varieties of fermented black beans: five-year-aged 潼川豆豉Tongchuan douchi from Sichuan and 陽江豆豉 Yangjiang douchi. To add yet another layer of complexity, Reina also garnished the wagyu with a sprinkle of diced 南姜豆豉 southern ginger fermented black beans.

August in Jakarta was founded in 2021 by Chef Hans Christian and his partner Budi Cahyadi. The restaurant's name has been appearing frequently this year, so I was particularly excited to catch a preview of their creatlons here. Just two years after opening, August received the "American Express One To Watch Award" from Asia’s 50 Best Restaurants and has since risen to No. 49 on the list. This year, Chef Hans was honored with a "One Knife" award from the Best Chef Awards, while their pastry chef, Ardika, was recognized as Tatler’s Best Pastry Chef.

Menu can be found in the comment section.

深圳Fumée ×印尼August
Silk & Spice

Anyone who has ever asked me for restaurant recommendations in Shenzhen has likely heard me mention Fumée. This marks my second visit to Fumée this year. On this occasion, Chef Reina Chen joined forces with Chef-Owner Hans Christian to present a spectrum of flavors drawn from spices and fermented ingredients.

Earlier in the day, the two chefs visited a local market together in search of fresh seafood. Among all the options, Chef Hans decided to feature sand worms in a cold noodle dish. Though I seldom encounter this ingredient, curiously, this was my fifth time trying it this year.

For the Qingyuan chicken dish, Reina selected several Chinese spices and invited Hans to choose one to incorporate. In the end, he opted for goji berries, reducing them into a sauce alongside tamarind.

The star of our final main course was undoubtedly the fermented black bean sauce. It was crafted using two varieties of fermented black beans: five-year-aged 潼川豆豉Tongchuan douchi from Sichuan and 陽江豆豉 Yangjiang douchi. To add yet another layer of complexity, Reina also garnished the wagyu with a sprinkle of diced 南姜豆豉 southern ginger fermented black beans.

August in Jakarta was founded in 2021 by Chef Hans Christian and his partner Budi Cahyadi. The restaurant's name has been appearing frequently this year, so I was particularly excited to catch a preview of their creatlons here. Just two years after opening, August received the "American Express One To Watch Award" from Asia’s 50 Best Restaurants and has since risen to No. 49 on the list. This year, Chef Hans was honored with a "One Knife" award from the Best Chef Awards, while their pastry chef, Ardika, was recognized as Tatler’s Best Pastry Chef.

Menu can be found in the comment section.

深圳Fumée ×印尼August
Silk & Spice

Anyone who has ever asked me for restaurant recommendations in Shenzhen has likely heard me mention Fumée. This marks my second visit to Fumée this year. On this occasion, Chef Reina Chen joined forces with Chef-Owner Hans Christian to present a spectrum of flavors drawn from spices and fermented ingredients.

Earlier in the day, the two chefs visited a local market together in search of fresh seafood. Among all the options, Chef Hans decided to feature sand worms in a cold noodle dish. Though I seldom encounter this ingredient, curiously, this was my fifth time trying it this year.

For the Qingyuan chicken dish, Reina selected several Chinese spices and invited Hans to choose one to incorporate. In the end, he opted for goji berries, reducing them into a sauce alongside tamarind.

The star of our final main course was undoubtedly the fermented black bean sauce. It was crafted using two varieties of fermented black beans: five-year-aged 潼川豆豉Tongchuan douchi from Sichuan and 陽江豆豉 Yangjiang douchi. To add yet another layer of complexity, Reina also garnished the wagyu with a sprinkle of diced 南姜豆豉 southern ginger fermented black beans.

August in Jakarta was founded in 2021 by Chef Hans Christian and his partner Budi Cahyadi. The restaurant's name has been appearing frequently this year, so I was particularly excited to catch a preview of their creatlons here. Just two years after opening, August received the "American Express One To Watch Award" from Asia’s 50 Best Restaurants and has since risen to No. 49 on the list. This year, Chef Hans was honored with a "One Knife" award from the Best Chef Awards, while their pastry chef, Ardika, was recognized as Tatler’s Best Pastry Chef.

Menu can be found in the comment section.

深圳Fumée ×印尼August
Silk & Spice

Anyone who has ever asked me for restaurant recommendations in Shenzhen has likely heard me mention Fumée. This marks my second visit to Fumée this year. On this occasion, Chef Reina Chen joined forces with Chef-Owner Hans Christian to present a spectrum of flavors drawn from spices and fermented ingredients.

Earlier in the day, the two chefs visited a local market together in search of fresh seafood. Among all the options, Chef Hans decided to feature sand worms in a cold noodle dish. Though I seldom encounter this ingredient, curiously, this was my fifth time trying it this year.

For the Qingyuan chicken dish, Reina selected several Chinese spices and invited Hans to choose one to incorporate. In the end, he opted for goji berries, reducing them into a sauce alongside tamarind.

The star of our final main course was undoubtedly the fermented black bean sauce. It was crafted using two varieties of fermented black beans: five-year-aged 潼川豆豉Tongchuan douchi from Sichuan and 陽江豆豉 Yangjiang douchi. To add yet another layer of complexity, Reina also garnished the wagyu with a sprinkle of diced 南姜豆豉 southern ginger fermented black beans.

August in Jakarta was founded in 2021 by Chef Hans Christian and his partner Budi Cahyadi. The restaurant's name has been appearing frequently this year, so I was particularly excited to catch a preview of their creatlons here. Just two years after opening, August received the "American Express One To Watch Award" from Asia’s 50 Best Restaurants and has since risen to No. 49 on the list. This year, Chef Hans was honored with a "One Knife" award from the Best Chef Awards, while their pastry chef, Ardika, was recognized as Tatler’s Best Pastry Chef.

Menu can be found in the comment section.

深圳Fumée ×印尼August
Silk & Spice

Anyone who has ever asked me for restaurant recommendations in Shenzhen has likely heard me mention Fumée. This marks my second visit to Fumée this year. On this occasion, Chef Reina Chen joined forces with Chef-Owner Hans Christian to present a spectrum of flavors drawn from spices and fermented ingredients.

Earlier in the day, the two chefs visited a local market together in search of fresh seafood. Among all the options, Chef Hans decided to feature sand worms in a cold noodle dish. Though I seldom encounter this ingredient, curiously, this was my fifth time trying it this year.

For the Qingyuan chicken dish, Reina selected several Chinese spices and invited Hans to choose one to incorporate. In the end, he opted for goji berries, reducing them into a sauce alongside tamarind.

The star of our final main course was undoubtedly the fermented black bean sauce. It was crafted using two varieties of fermented black beans: five-year-aged 潼川豆豉Tongchuan douchi from Sichuan and 陽江豆豉 Yangjiang douchi. To add yet another layer of complexity, Reina also garnished the wagyu with a sprinkle of diced 南姜豆豉 southern ginger fermented black beans.

August in Jakarta was founded in 2021 by Chef Hans Christian and his partner Budi Cahyadi. The restaurant's name has been appearing frequently this year, so I was particularly excited to catch a preview of their creatlons here. Just two years after opening, August received the "American Express One To Watch Award" from Asia’s 50 Best Restaurants and has since risen to No. 49 on the list. This year, Chef Hans was honored with a "One Knife" award from the Best Chef Awards, while their pastry chef, Ardika, was recognized as Tatler’s Best Pastry Chef.

Menu can be found in the comment section.