Restaurant at Meadowood Chef Christopher Kostow Opens $7 Million Restaurant Ensue in Shenzhen, China | Eater SF

"In Shenzhen I learned that Kostow’s new project opened this weekend with backing from Ricky Li (who provided $7 million through the Dingyi Group) and aims to bring Northern California luxury to the city. The restaurant offers five- and nine-course tasting menus that meld California with a bit of southern China, guided in the new market by consultant Agnes Chee; Kostow says ingredients and simplicity drive both cuisines but that he’s shifting emphasis toward more aromatics and delicate preparations. Dishes include lap cheong sausage en croute and river eel from Guangdong smoked over green tea leaves, and Kostow plans to introduce Napa wines to the market despite tariffs. The space, designed by Chris Shao Studio, was described as conveying capitalist California opulence." - Caleb Pershan