Lanshu, Chen

Chef Lanshu Chen is considered an inspiration to other female chefs, pushing boundaries and showing how passion, courage and dedication can create flawless culinary practices.

The Journey
Born in a big family from Yilan, a small town in the northern Taiwan, chef Chen learned to cook from her grandmother and mother since she was very little. After four years of studying foreign literature at the National Taiwan University, Lanshu decided to follow her passion for food and went to her dream city, Paris. She spent four years there, exploring the world of gastronomy. After obtaining CAP certificate of cuisine, she continued training in several distinguished restaurants as Les Ambassadeurs with Chef Jean-François Piège and Jérôme Chaucesse, Relais d’Auteuil with Chef Patrick Pignol, in the pastry atelier of legendary Pâtissier Pierre Hermé, as well as The French Laundry as the last stop before going back to home.
Food Philosophy

Chef Lanshu said “My cooking philosophy is all about finding the enjoyable balance – or harmony – among flavours and textures. Balance is always the key, balance to the dish itself: including visual presentation, flavours, textures. French cuisine, besides the food itself, is more a about a mix of culture, thinking, and emotion. So it is not just about dishes, but a dining process. That is what I experienced when I lived in Paris.”

  •  #24: Asia’s 50 Best Restaurants 2014
  • #26: Asia’s 50 Best Restaurants 2015
  • #30: Asia’s 50 Best Restaurants 2016
  • Best Restaurant in Taiwan: Asia’s 50 Best Restaurants 2014 to 2016
  • #28: Asia’s 50 Best Restaurants 2017
  • Woman of the Year Trophy, 2016: Relais & Châteaux
  • Best Female Chef, 2014: Veuve Clicquot Asia
Espace Collection
Lanshu, Chen chooses Espace

Vicky Cheng

VEA Restaurant & Lounge, Hong Kong

Howard Cai

Howard‘s Gourmet, Hong Kong

Edward Voon

Le Pan, Hong Kong

Julien Royer

Odette, Singapore

Paul Pairet

Ultraviolet by Paul Pairet, Shanghai

Angelo Aglianò

The Ritz-Carlton TOSCA, Hong Kong

Lau Yiu Fai

Yan Toh Heen, Hong Kong

Éric Briffard

Le Cordon Bleu Paris Institute, Paris

Akira Back

Akira Back, Singapore

Umberto Bombana

8½Otto e Mezzo, China / Hong Kong / Macau

Yan-tak, Chan

Four Seasons Hotel, Hong Kong