It’s the fourth cross-cultural culinary dialogue at Shanghai’s esteemed restaurant LING LONG.
LING LONG, a one-Michelin-starred gem taking the lead in modern Chinese cuisine, once again played host to a groundbreaking culinary event, welcoming the celebrated restaurant Odette from Singapore for a momentous four-hands collaboration.
On July 21st and 22rd, Chef Jason Liu of LING LONG and Chef Julien Royer of Odette came together to craft an extraordinary dining experience that gracefully blended the rich traditions of French and Chinese cuisine with contemporary techniques and visionary innovation.
It was a celebration of mutual respect and a demonstration of the chefs’ commitment to craftsmanship, creativity, and culinary excellence. They created a meticulously designed menu that bridged the sophistication of French cuisine with the complexity of Chinese flavors, delivering a harmonious dining experience that delighted the senses.
More than just a symphony of flavors, this exchange of culinary philosophies marks an exciting chapter in the ongoing evolution of cross-cultural dining and signals the emergence of a broader shift in how chefs across the globe are approaching food, embracing diverse traditions, and pushing the boundaries of culinary artistry today.
A culinary dialogue
Chef Royer is widely celebrated for his inventive approach to French cuisine, where he blends the timeless precision of classical French techniques with a modern, thoughtful sensibility. By placing a strong emphasis on seasonality, sustainability, and the integrity of ingredients, Chef Royer’s cuisine is a tribute to the finest produce while maintaining a deep respect for French culinary traditions. His creations are distinguished not only by their delicate balance of flavors and textures but also by their visually captivating presentations.
Chef Liu, on the other hand, brings a unique flair to the culinary stage and is known for infusing bold intensity and creativity into every dish. While deeply rooting in the traditions of Chinese cuisine, Chef Liu’s approach is marked by an innovative use of modern techniques, which allows him to transform familiar ingredients into something extraordinary.
His cuisine seamlessly mingled with Chef Royer’s refined French sensibility, producing dishes that were both bold and elegant in equal measure.
Each dish reflected a careful balance of French and Chinese culinary traditions, beautifully crafting to highlight both the uniqueness and complementarity of the two cuisines. Besides telling its own culinary story, every plate was an intricate fusion of flavors, textures, and ingredients.
One standout dish was the French chicken, a dish that exemplified the chefs’ shared vision. Sourced from the terroir of China, the chicken was prepared using the en vessie technique and paired with seasonal Chinese porcini mushrooms. Infused with Dongqu Yellow wine – a local alternative to Jura yellow wine, this dish bridged the flavors of French technique and Chinese terroir, leading to a complex yet harmonious flavor profile.
Another remarkable dish was the reimagined conch, where Chef Liu brought his innovative touch to the traditional Chinese ingredient. The conch was confined to perfection, paired with pomelo, conch liver sauce, and a vibrant lemon pesto, as well as topped with a delicate sprinkle of pomelo zest. The dish masterfully weaved the rich, umami flavors of the conch with the refreshing citrus notes of the pomelo, creating a dynamic and refreshing contrast.
The future of culinary collaboration
The Odette x LING LONG collaboration was a shining example of how top chefs can unite across cultures to create something exceptional. These high-profile collaborations, becoming an essential aspect of the culinary world, are raising the standard of dining experiences and fostering a global exchange of knowledge, creativity, and inspiration. As this movement continues to grow, it is shaping the future of dining and inspiring both chefs and food lovers worldwide.
LING LONG’s collaborations are a testament to its position as a pioneering force in Shanghai’s vibrant dining scene. Each event has showcased the restaurant’s belief to innovation and evolution, including memorable collaborations with Chef Michihiro from the Tokyo-based Crony, which fuses contemporary French cuisine with Japanese influences, as well as the partnerships with the coveted restaurant Wing from Hong Kong and Sühring in Bangkok.
For Chef Liu, these one-of-a-kind collaborations have allowed him to refine his culinary repertoire and keep the culinary innovation going. With each event, he has develop more sophisticated and impactful menus that reflect the evolving landscape of global fine dining.