I always make it a point to visit Wild Yeast whenever I’m in Hangzhou. Helming this restaurant is Lin Zihan, the young, earnest chef making waves with his reinterpretation of Taizhou cuisine.

I’ve seen Chef Lin grow from strength to strength the past two years; treading his own path, honing his distinct skills. While not yet perfect, I see huge potential in him; in his hands I think we’ll see very exciting developments in Taizhou cuisine in the near future.

And so, a well-deserved Michelin star for two years running … Congrats to Wild Yeast!
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