Jenny is interested in cross-cultural food connections. She is a writer, photographer, and restaurateur, and has been featured in New York Magazine, Conde Nast Traveler, CNN, as well as the TV shows "Bizarre Foods" with Andrew Zimmern, BBC’s "Exploring China: A Culinary Journey” with Ken Hom, and Vice's "Fresh off the Boat" with Eddie Huang. In 2014, leaving behind a career in technology and innovation consulting, Jenny launched Baoism, China's first fast casual dining concept focused on transparently sourced ingredients at an affordable price.

With her new project FLY BY JING, an ode to Sichuan soul food, she re-connects with her roots, bringing to life the flavors of her childhood through a series of global pop ups.

 

Jenny was born in Chengdu- a UNESCO City of Gastronomy, has lived in eight countries and speaks five languages.

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Jing | Direction
jing(at)jingtheory(dot)com

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  • Been working on some exciting new things over at @flybyjing, rolling out new line of sauces and products over the n…
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  • Eating tour of Shau Kei Wan with the incomparable @e_ting culminated with these fish balls which are made with 💯 %…
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  • Sichuan 酸菜 Suancai, lacto-fermented mustard leaves, and live New Zealand mussels at the @flybyjing x 🇳🇿 dinner las……
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  • Quarterly xlb ritual with @annabellangbein
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  • For this month's private kitchen, @flybyjing teams up with New Zealand for a journey through one of our favorite c……
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