8 Tables and Mr. Jiu's [SF]: The View From Hong Kong

[sck]

@KK

I would love to see high end Chinese dining here in the USA be at that level of refinement, almost like kaiseki without the use of fusion or relying on fancy westernized ingredients, and to influence others to do the same. Otherwise it’s just like quite a few Michelin star restaurants here (sushi comes to mind) where there is innovative ideas for show or copying others, but no identity, preservation, and elevation of the basics to the next level, and a disservice to the food and ingredients themselves.

The local parallel to the ideal that Danny Yip articulated, ingredient quality wise, is probably Chez Panisse and its offshoots, or a place like Manresa where some of the ingredients are foraged.

Give me the equivalent of The Chairman or Tasting Court here, and I will be happy.

A description of a meal from the collaboration between The Chairman and House 102 here:

Chairman in da House

Details of House 102 (written in Chinese):
https://hk.lifestyle.appledaily.com/etw/magazine/article/20171004/3_57267206/葉一南專欄-壹零貳小館