Jin grew up in the capital city of Taiwan, Taipei. From an early age her artistic abilities shone through which saw her graduate with high distinction from the National Taiwan Arts University / Fine Arts Department. Her passion for arts was only matched by her love of cooking – growing up in a large family Jin learnt to cook authentic Chinese cuisine from her mother, aunties and grandmother.
Her passion for the arts brought her to Sydney to further her studies; however her love of food took over once she experienced the Sydney food scene which is when she decided to become a chef.
Starting off in classic Italian restaurants around Sydney saw Jin expand her culinary skills outside the Asian cuisine she trained in. Moving around town in many of Sydney’s best Cafes and Restaurants ranging from Italian, French and Japanese cuisines Jin formed a strong relationship with Chris Barge in a restaurant in Potts Point. From that Jin joined the Barge8 Hospitality Group and opened its first store as Head Chef of LL Wine and Dine. Gaining acclaim from many media reviews and awards for its unique take on Yum cha and its Modern Asian dishes. Jin travelled the globe with the Barge8 team to further gain inspiration which saw the opening of PaperPlanes in Bondi Beach. PaperPlanes has allowed jin to create a menu from her favourite cuisine, Japanese, and take it to new heights with the influences from her expertise in French, Italian and Chinese cuisines.
Jin is now the Executive Chef of the group which is currently working on PaperPlanes Beach Club in Bali and an Italian Grill also in Bali, both set to open mid-2013.
- Prep : 30 min
- Cook : 10 min
Australia / New Zealand, Japanese, Modern, By - Jin Kung, December 29, 2016
Yellow Fin Tuna Tataki with Fried Garlic, French Onion, Light Citrus Sauce & Fresh Herbs Posted December 29, 2016 by Jin...view all
LL Chicken San Choy Bau Posted April 23, 2015 by Jin Kung Posted in: Chicken | Cuisines: Chinese