Meet chef Jeff Wu : from Shenzhen to the world
- Restaurant Ensue in Shenzhen
- #85 at Asia’s 50 Best 2025 & Black Pearl
- Farm-to-table cooking
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Born and raised in Guangdong, Chef Jeff Wu left for the United States to study at a young age. Perhaps it was an innate pride in Chinese ingredients and a growing nostalgia for the flavors of home that inspired him to change his path and enter the world of gastronomy. Since then, his culinary journey has spanned diverse styles: from early training in French cuisine, to inspiration from Nordic food culture, and finally, a return to the roots of traditional Cantonese cooking.
Throughout his extensive experience, Jeff has continuously nurtured his craft with passion and creativity, ultimately developing a distinctive culinary style—one that blends the scientific and sustainable principles of Western cuisine with the enduring aesthetics of Chinese culinary tradition, achieving a harmonious and refined Chinese sensibility. At Ensue, Jeff continues to draw upon the flavors of his Guangdong upbringing and the insights gained from his journey, expressing his love for this abundant land and rewarding those who cherish life through his food.
The word ” Ensue” symbolizes continuous motion and relentless pursuit of excellence. Ensue, a groundbreaking milestone in the philosophy of Shenzhen’s culinary scene, has been ranked among Asia’s Top 50 Restaurants for four consecutive years, and has repeatedly created brilliant achievements for mainland restaurants, as well as consistently receiving honors from the “Black Pearl Restaurant Guide”.
Under the passionate leadership of Chef Jeff WU, Ensue has re-emerged with a fresh concept and vision, promising diners an extraordinary culinary journey through the diverse terroir of China, all set against breathtaking views.
Opened in the summer of 2019, Ensue has secured a position on the Asia’s 50 Best Restaurants list in just a few short years – Shenzhen’s sole representative. Led by Christopher Kostow, America’s youngest recipient of three Michelin stars, and Guangdong-born head chef Jeff Wu, the establishment champions regional, farm-to-table cooking, masterfully synthesising Cantonese and Western culinary traditions. One signature creation is a dish of caramelised onion with bitter melon purĂ©e and braised white fish maw, embodying the Chinese philosophy of “sweetness emerging from bitterness”. To cap things off, a location at the pinnacle of the Futian Shangri-La Hotel means diners get magnificent vistas alongside their meal.
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