The name “Ensue” implies constant motion, continuation, striving for results. This describes the philosophy of our restaurant, and also the city of Shenzhen. The vibrant Southern Chinese city is the fastest-growing metropolis in the world’s history, and is a breathtaking hub of innovation and development. Ensue is a restaurant which is innovative, and progressive, much like the city itself.
Ensue is the first restaurant in China led by Chef Christopher Kostow, serving patrons from atop Futian’s Shangri-La Hotel. Ensue, founded by Ricky Li, represents Chef Kostow’s latest evolution, blending California farm-to-table culture and techniques with Cantonese tastes and ingredients. The menu at Ensue pays respect to the local products, unique palate and culinary traditions.
Ensue’s kitchen, under the leadership of Executive Chef Kostow, proudly features top talents from the global culinary scene. Head Chef Miles Pundsack-Poe (The Restaurant at Meadowood) leads daily kitchen operations, assisted by Executive Sous Chef Kevin Finch (Atelier Crenn), and Sous Chef Dalton Thomas (The Restaurant at Meadowood and The Charter Oak). Collectively, with their team of dynamic Chinese and foreign chefs, they showcase the very best of South China with every dish.
Ensue was designed by Chris Shao, blending elements of Chinese Luxury with the natural beauty of the Napa Valley. The dining area of Ensue is conceptualized to evoke a feeling of the California mountains at twilight. The beating heart of the restaurant, the kitchen, also was designed to feature windows with abundant sunlight, so that the entire culinary process, like the food itself, is abundantly creative, ethereal, and inspired.