We take inspiration from the historic dining style, Si Fang Cai or ‘Private Chateau Cuisine,’ which has been revitalized in the great cities of China. Shifan Tsai is a personal experience, as if you were coming into our home for an elaborate meal prepared in an intimate setting. Our tasting menu is created using the finest seasonal ingredients and is prepared with the utmost respect and care.
The tasting menu is $225 with an optional wine pairing at $125.
The Chef’s Table in the kitchen is $300 and the optional beverage pairing is $200
George Chen, Founder and Executive Chef
George spent his formative years working at several of the top restaurants in Los Angeles and, most notably – while attending Cal Berkeley, at The Mandarin in San Francisco for Madame Cecilia Chiang, a lifelong friend and mentor. Since then, Chen has created, developed and operated several award winning restaurants. Betelnut, Chen’s first restaurant, was nominated for a James Beard Award for the Best New Restaurant in America in 1995. Overall, Chen has created, owned and operated 16 restaurants around the world.
Chi-Feng Lin, Chef de Cuisine
Chef Chi-Feng Lin is an international award winning chef, most recently winning gold medals in 2015 from both the Taiwan International Culinary Exhibition’s Hakka Cuisine Competition and at the Hong Kong Culinary Classic for Modern Chinese. Prior to joining Eight Tables by George Chen, Lin was the Executive Chef for several high-profile Taiwanese restaurants while also serving as the youngest ever Executive Director of the Taiwan Chefs from 2012 – 2013.
Andrew Fuentes, General Manager
Andrew found his passion for the restaurant industry when he began his fine-dining career at The Lark Creek Inn in 2002. In hospitality for more than twenty years, Fuentes has been instrumental at guiding service at five 2 and 3 Michelin-starred restaurants in the San Francisco Bay Area, including AQUA, Cyrus, The Restaurant at Meadowood — helping the restaurant achieve the James Beard Award for Outstanding Service in 2014, COI, and, most recently, as the Assistant General Manager of the 3 Michelin-Starred Saison.