Of all the chefs visiting for Omnivore this year I am the most excited about Bowien. He is a rising star in the American culinary scene. He made a name for himself by doing a pop-up in a sleepy Chinese restaurant in San Francisco.
After a series of several said pop-ups, the restaurant owners basically agreed to step aside -- they weren't really doing any business anyway -- and thus a fully functioning restaurant called Mission Chinese Food was born.
Before long, his Chinese-Western crossovers like "Kung Pao pastrami" and "Chongqing chicken wings with crispy beef tripe" earned him lots of pedigree among the American food literati. In 2011, Bon Appetit Magazine named Mission second best restaurant in the US. More recently Food and Wine has named him one of the best new chefs of 2013. You can learn more about Bowien in this this video by Vice Magazine.
Bowien will be teaming up with Colagreco and Unico's chef de cuisine Thibault Pouplard to do a tapas dinner with an Asian twist. That means stuff like "Scallop [with] shiso, tomato, amaranth stems, [and] pickled sea kelp; Steamed egg custard [with] duck, apple, Jinhua ham, [and] cucumber; 17-hour lambchop, [with] chick pea puree and harissa" and more.
Sounds pret-tay, pret-tay good...
Dinner is 345rmb per person. Service starts at 7pm. Reservations are highly advised. For more details, click here.