Tea smoked river eel from Guangdong wrapped in nori, and then charred celtuce wrapped scallop poached in Chinese superior stock. The thrill begins the moment the amuse-bouche lands. It’s no wonder the young and affluent are flocking there. Ensue falls in the ranks of the upper echelons, with exquisite tasting menus paired with a sturdy wine selection. Global fast-food chains have had their moment and only recently, more creative dining concepts have found their feet. Despite living a life in the fast lane, the development of dining trends has been sluggish. Through this, one gains a better insight into the dining maturity of the city. A table of four young, smartphone-welding, WeChat millennials spends the breaks between courses documenting their culinary escapades on the internet rather than engaging in any actual conversation. Here at Ensue, it’s easy to make the food the centre of your attention, but some take it too far. There’s a certain romanticism to this-like a ‘Lost in Translation’ moment that sentimentalises dislocation and solitude. But come nightfall, the vignetting sets the tone for a quiet night in the Californian mountains except for natural light disturbances from the nearby skyscrapers. In daylight, Chinese inflections from pitched shingled ceilings to a majestic ceiling pendant depicting gingko leaves and blossoms are apparent. It’s aligned with the decor, a plush orchestration of Western and Asian influences by New York-based Chinese designer Chris Shao. The tasting menu unravels with a cleansing welcome tea of roasted buckwheat with aged citrus peel.

Chef Kostow takes the same Californian farm-to-table culture to the Far East, blending his adoration for local produce with Cantonese tastes and ingredients. One night in November last year, I stumbled out of Ensue and thought it was one of my best meals of 2019. His credentials include being the youngest American-born chef to earn three Michelin stars at the tender age of 33 at The Restaurant at Meadowood, and consistently maintaining that culinary honour for over 9 years now. A $US7 million-dollar investment funded by 26-year-old Ricky Li of investment firm Dingyi Group Ensue is chef Christopher Kostow’s first endeavour outside California’s Napa Valley. But two weeks ago, they started taking reservations. 7-month-old Ensue, in Shenzhen, had barely found its footing before it was forced to bear the brunt of the crisis. Chinese Communist Party’s propaganda efforts aside, the government’s implementation of drastic measures to contain the virus from the get-go is admirable.Īs efforts to breathe new life into the economy are underway, even restaurants are reopening their doors. In fact, we should be celebrating the resilience of the Chinese people and their sacrifices made in this outbreak.

There could be the Wuhan virus in there!” Call it misinformation or plain ignorance, but such statements should not be tolerated.

He died in Philadelphia in 1782.I’m not one to play the blame game or take sides, but it’s getting ludicrous when I hear comments like, “Be careful, it’s Made in China. He was subsequently court-martialed and his military service brought to an end. During the decisive Battle of Monmouth later that year, Lee led an assault on the British that miscarried. Later that year, he was captured by British cavalry under Banastre Tarleton he was held by the British as a prisoner until exchanged in 1778. During 1776, forces under his command repulsed a British attempt to capture Charleston, which boosted his standing with the army and Congress. Lee's ambitions to become Commander in Chief of the Continental Army were thwarted by the appointment of George Washington to that post. When the fighting broke out in the American War of Independence in 1775, he volunteered to serve with rebel forces. Lee moved to North America in 1773 and bought an estate in Virginia. He sold his commission after the Seven Years War and served for a time in the Polish army of King Stanislaus II. He also served earlier in the British Army during the Seven Years War. Charles Lee (26 January 1731 – 2 October 1782) served as a general of the Continental Army during the American War of Independence.

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