• The first innovative restaurant in Shenzhen to earn a coveted ranking on Asia’s 50 Best Restaurants list

    Ensue, the first restaurant in China by world-renowned chef Christopher Kostow and led by Head Chef Miles Pundsack Poe, celebrates its historic entry on Asia’s 50 Best Restaurants 2022 at no. 19, making it the first ever restaurant from Shenzhen, and the first in South China region to enter the list. Ensue brings to life the newfangled vision of Kostow — to translate the farm-to-table culture of California in the bustling metropolis of Shenzhen.

    Ensue climbs to new heights as it celebrates its induction into the coveted top 50 list among respected culinary pioneers in the region.

     

    ENSUE’S SIGNATURE DISHES

    A continuation of three Michelin-starred The Restaurant at Meadowood in Napa Valley, Ensue melds Napa’s elegant countryside cuisine with local Chinese ingredients. Signature dishes that capture Chef Kostow’s masterful East-meets-West cooking at Ensue includes Chicken Baked in Sourdough, a classic dish brought over from The Restaurant at Meadowood that has been elevated with a Chinese spin. Marinated and cured 120-day Qingyuan chicken is wrapped in sourdough bread and baked, resulting in a mouthwatering chicken that retains all its juices. The perfect representation of Ensue, the dish demonstrates the seamless blending of flavors and cooking techniques from California and Shenzhen.

     

    A dish that pays homage to Shenzhen, the Pomfret with Lily Bulb Congee is inspired by the history of the city from over 2,000 years ago during its humble beginnings as a fishing settlement. Common dishes at the time comprised of congee, salty fish, and blanched vegetables, and Chef Kostow decided to create his own rendition of the staple diet. After doing research at the local wet market, Chef Kostow decided upon the pomfret fish, a representative ingredient of Guangdong region. He added 9-year lily bulbs from Gansu to add an extra dimension of sweetness to the congee, and replaced the vegetable element with an infusion of pestled herbs from organic local farms. Ever since the dish’s debut on Ensue’s first menu, it has been a crowd-favorite since.

     

    In line with the kitchen’s ethos of sustainability, Ensue’s chefs enjoy the challenge of using or upcycling commonly overlooked or discarded ingredients. Ensue is constantly pushing the boundaries of traditional fine dining and prompting guests to re-think what luxury truly means. One such signature dish that represents this is the Roasted Monkfish with Liver Torchon, Cashew Milk and Sturgeon Marrow. The whole monkfish is used including parts that are typically unfavored– from the liver, tail, and bones for the fumet, to the sturgeon marrow for the sauce. The Sturgeon Marrow Jelly with Heirloom Beans and Ossetra Caviar also uses two lesser-known and rarely seen ingredients (sturgeon marrow and heirloom beans) in fine dining menus.

     

    “I am so proud of Chef Miles, Ricky, Laurent, Della, and the entire Ensue team. It’s been an incredibly challenging year, and their perseverance, commitment to the vision of Ensue, and daily execution has been nothing short of remarkable. I am humbled to be part of this restaurant” says Executive Chef Christopher Kostow.”

     

    WHAT’S NEXT AT ENSUE?

    As a fine dining restaurant pioneer in Shenzhen, Ensue will continue to shine a light on Chinese ingredients to the world through events and collaborations. Whilst the city is still at a relatively early stage for fine-dining culture, Ensue will continue to promote to guests from all corners of the country on the importance of sustainability, local ingredients and culture. Through the power of food, Ensue’s goal is to link the city to nature.

     

    Ensue currently offerings 3 options of tasting menus, Garden Vegetables and Grains Menu at RMB1288 per guest (USD202 per guest), Taste of Ensue Menu at RMB1688 (USD265 per guest), and Seasonal Tasting Menu at RMB1888 (USD297 per guest).