Artisanal Food Producers in China: Wuyuan’s Song Feng Tsui

One of the most fun and interesting parts of the prep work for opening Baoism is discovering and talking to artisanal food producers.  We’ve been meeting with some established and small-scale organic food producers around Shanghai and are constantly discovering more.

There are many challenges facing small natural food producers in China including capital, logistics, distribution and supply constraints. Often consumers have never heard of them, don’t know that the option for artisanal food exists, and wouldn’t know where to buy it even if they did. These rural operations find their outlet through local markets, and small scale or high end distributors. Most of the perishable stuff never make it to the big cities.

For us, it is of utmost importance to find these artisans, whether oil producers, soy sauce or tofu makers, and promote and protect their craft, while educating China’s new generation on the art and heritage…

Jing | 21.05.14 at 04:26 PM
Jing Theory feature on CBNweekly Jing Theory feature on CBNweekly

Journey of a Restaurateur in China

Apologies for the long hiatus on the blog. Like most people, my life seems to be a perpetual cycle of calendar alerts and deadlines these days, but I thought it was a good time for an update.

Last July, just before I turned 26, I quit my day job at one of the world’s most innovative design firms to focus on figuring out what I really wanted to do with my time. I have been lucky in my career; I’ve traveled the world and worked with amazing people on interesting and impactful projects, but I couldn’t escape the creeping sense of urgency to  slow down and face the ambiguity this question brought up in my mind.  I realized that I couldn’t wait for the answer to just come to me; there’s no moment of enlightenment when one just figures out what to do with their lives.  I knew I owed myself the same dedication and time as I had given to my jobs in the past, but that the reward in this case would be infinitely greater.  I can’t believe…

Jing | 07.04.14 at 01:39 PM |
Crudo Platter- raw fish, shellfish and crustaceans Slow cooked French-cut whole Australian Lamb Rack with roasted garlic and tomatoes on the side Slow cooked French-cut whole Australian Lamb Rack with roasted garlic and tomatoes on the side Freshly baked bread
Orata- Whole jet imported Dalian Sea Bream cooked in Sicilian sea salt crust Orata- Whole jet imported Dalian Sea Bream cooked in Sicilian sea salt crust Tortelli - home hand-crafted organic egg tortelli , Italian fennel pork sausage, ricotta and scamorza with fresh Italian “pacchetelle di pomodoro”, stracciatella and basil

Capo on the Rockbund

A close contender  with Mercato for my favourite Italian restaurant in the city, Capo is the luxe-rustic shrine to Neapolitan cuisine by Yenn Wong (of JIA Hotels and a HK restaurant empire) and longtime collaborator, Chef Enzo Carbone (of Issimo, 208 Duecento Otto and Matto) Everything here just works, from the location in the cavernous attic of a historic redevelopment on the Rockbund  to its ‘cook house’ concept emphasizing premium ingredients and ‘back to the roots’ methods.

Designed by Neri & Hu and conceived by Carbone, the space is striking, imaginative; one of only a few destination restaurants on the Bund with no Bund view, and the place does not suffer from it. Low ceilings, dark corners and winding corridors evoke a sense of mystique, while hand-blown light fixtures and repurposed wood fill the space with a warm aura. Indeed, the  entire experience seems almost religious. Enzo tells me his…

Jing | 22.02.14 at 11:40 PM |


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