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
Royer takes pride in offering guests a unique opportunity to taste exceptional and honest produce at their peak, incorporated into Modern French cuisine in his restaurant, in the heart of a city that is itself at the crossroads of the world.
  •  #28: Asia’s 50 Best Restaurants 2017
  • Best Restaurant in Taiwan: Asia’s 50 Best Restaurants 2016
  • Woman of the Year Trophy, 2016: Relais & Châteaux
  • Best Female Chef, 2014: Veuve Clicquot Asia
Espace Collection
Lanshu, Chen chooses Espace

Vicky Cheng

WING, 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 Chef

Akira Back, Singapore

Umberto Bombana

8½Otto e Mezzo, China / Hong Kong / Macau

Yan-tak, Chan

Four Seasons Hotel, Hong Kong