This is the first overseas Ensue restaurant of Christopher Kostow's michelin-starred three-star chef in the us located in the shenzhen area. It is designed by Chinese creative designer Chris Shao. A passage from Chris Shao, about Ensue's design story: I first met chef Christopher Kostow at his farm in st. Helena, California, USA. After presenting Ensue's design idea, he asked Chris what he thought luxury was. Chris replied that the evocative thing was the most luxurious thing for him.
Kostow says luxury means different things to everyone. It's a personal, deep-rooted emotion. Then he pointed to a tree on the farm and told Chris Shao that it was the most luxurious thing for him. At that moment, Chris Shao had the inspiration and direction to design this restaurant. He wanted to bring this kind of unadorned naturalism to shenzhen, a very modern city, which seemed to be in conflict but perfectly natural. Inspired by napa's natural landscape and wabi-sabi aesthetics since childhood, Kostow presents his culinary philosophy in its simplest form.
In Ensue's design, Chris Shao hopes to find a new emotional luxury, create a unique space and evoke a new era style and elegant temperament by integrating local working methods with contemporary thoughts. This concept is realized with wabi-sabi aesthetics, celebrating the imperfection of the moment, which subtly implies the three signs of Buddhism, namely impermanence, pain and emptiness, and the lack of self-nature. In addition, this space embodies the interesting interaction between fire and ice, visual and conceptual collision, creating a sense of balance of tranquility.
- Interiors: Chris Shao Studio
