Find out what you’ll be eating in the future at this talk

Osteria Francescana in Modena, Italy.

China’s rapidly modernizing economy has caused Shanghai’s fine dining scene to spike over the last decade, and is only predicted to grow bigger. Taking stock of all these is food expert Crystyl Mo, who will be covering dining trends in both China and around the world at a talk on April 9.

The Shanghai-based Mo, who’s worked in food media for 15 years and is the academy chair for The World’s 50 Best Restaurants, will discuss the rapidly changing landscape of fine dining around the globe. She will also explore the growing number of chefs who are socially aware, environmentally conscious, foraging for ingredients, and using food traditionally dismissed as thrash.

Crystyl Mo

“Chefs taking up social and environmental causes has really struck me as the way to make fine dining more meaningful and impactful than just serving a few elite people who can afford this type of food-as-art experience,” said Mo. “I’m going to share a few themes I’ve observed in my travels to restaurants around Europe, Asia, Australia, and the US which have really impressed me, such as Massimo Bottura’s Food for Soul project. He’s taking waste food which would normally be thrown away and serving it to homeless people in beautifully designed cafeterias. He’s really respecting the diners and trying to give them a wonderful experience.”

Mo, who’s also an advisor and partner at food review website Bon App, will share her insights into the kitchens and personalities of some of the world’s most celebrated restaurants including White Rabbit in Moscow, Bottura’s Osteria Francescana in Modena, Italy, Blue Hill at Stone Barns and Eleven Madison Park in New York, and Gaggan in Bangkok.

For local foodies, it’s a talk that predicts what’s they might be eating in the city soon. “I’ve been surprised at how quickly many trends come to Shanghai from other cultural capitals such as New York, London, and Tokyo, for example, bespoke cocktails, craft beers, artisanal coffee, smoothie bowls, poke bowls, you name it,” said Mo. “When you have a healthy economy with literally millions of eager diners who are in the habit of eating out for most of their meals, you can attract and support a lot of trends and talent, both from around China and the world. It’s a great place to be a diner.”

The talk happens on Monday, April 9 from 7pm to 10pm at Naked Hub on Fuxing Road. Tickets cost ¥200 each and includes drinks and finger food. Scan the QR code below to book your spot.

Chefs, trends, and tastes at the world’s best restaurants: a talk with Crystyl Mo

Monday, April 9

7pm to 10pm

¥200

Naked Hub, 3/F, 1237 Middle Fuxing Road

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