Restaurant Ling Long

Ling Long redefines modern Chinese cuisine. Since March 2023, it has earned one Michelin star, No. 27 on Asia’s 50 Best 2025, and Black Pearl Two Diamonds.

At its heart is Chef Jason Liu, a 28-year-old Taiwanese prodigy who trained since 14. In 2022, he became the youngest Chinese chef to earn a Michelin star in Beijing—then repeated it in Shanghai, a rare double-city feat. He’s won the San Pellegrino Young Chef Award and is a World Economic Forum Young Global Leader.

The space—crimson and onyx, Chinese art, white tablecloths—sets a formal stage for a menu that subverts expectations. The eight-course tasting menu orbits xian (umami), exploring China’s regional flavours. Signature dishes: fish maw with parmesan, Shandong wagyu, and “Bees and Butterflies Playing in Spring”—a theatrical honey tasting.

Liu respects tradition and local ingredients, using modern technique without industrial flavourings. His approach: not fusion or innovation, but “paying homage while moving forward.” The result is nostalgic yet entirely original.