New Chi Lin Chef Retouches Menu


Within a sophisticated setting, guests can indulge in a feast for the senses with new regional dishes combining an authentic taste of ancient Chinese cuisine with unexpected flavors and ingredients including fresh black truffles, avocado, mascarpone, and chef’s special XO sauce.

Launching Monday, October 28, Chi Lin, the Innovative Dining Group’s sophisticated Chinese dining destination along the famed Sunset Strip, introduces a new menu of refined regional Chinese specialties ranging from inventive noodle dishes, healthful salads and sides, to contemporary takes on the iconic Peking Duck from new executive chef Tyson Wong. Earlier this fall, IDG welcomed the former “Iron Chef America” alum to the West Hollywood restaurant following his tenure as corporate executive chef of Straits in Atlanta. Pulling inspiration from his Chinese heritage and drawing upon his past culinary experience across Europe, Asia, and the East Coast, Wong adds his own eclectic touch to the menu with a new set of contemporary Hong Kong-driven dishes.

“Infusing authentic Chinese cuisine with high energy and sophistication, Chi Lin combines the spirit of ancient China with the contemporary style of 21st century dining and entertaining in Los Angeles,” says IDG partner Lee Maen. “Tyson has created a menu that is progressive, yet approachable with each dish a touch more modern and playful, such as the Rolled Cheong Fun Noodles and Porcupine Black Pepper Scallops.”

Wong’s extensive and eclectic culinary pedigree lends itself to Chi Lin’s innovative concept. “Chinese food is quite diverse. Many don’t realize that the cuisine is steeped in influences from Italy, France, and other parts of Asia,” he says. “At Chi Lin, my aim is to meld a variety of regional cuisines in a refined approach that utilizes fresh ingredients in preparations with unexpected flavors and presentations. I want to pay homage to California by infusing unexpected gourmet ingredients into classic Chinese dishes such as fresh black truffles, avocado, and fresh mascarpone, while still maintaining the purity of the cuisine.” Wong’s new creations present heightened flavors through the use of rich seasonings and spicier and tangier notes that join signature dishes like the Peking Duck and light & healthy menu items.


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