CULINARY DIVERSITY AND A FLAIR FOR FLAVOUR – ASIAN FUSION CUISINE ENCHANTS THE SENSES
The traditional Peking Duck also has a refined appearance. The kitchen team uses precise traditional roasting techniques 46
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Issue 136
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December 2025
“Both dishes show how we connect traditional Asian influences with modern ideas – always with a focus on the best seasonal ingredients,” says Lin Wang. “What I hold most dear is balance and feeling, the contrast between light and rich, warm and refreshing, crispy and tender.” The kitchen team gains inspiration from diverse sources: street food, travel, seasonal ingredients, and conversations with guests and producers. The understanding of seasonal
The restaurant was born from the dream of presenting Asian cuisine in a new, creative light. Lin Wang lived and worked in international metropolises for many years and found inspiration on her travels and during visits of top restaurants around the world. This shaped her vision for Restaurant SHIN. Today, a dedicated team of chefs works together to share this vision and their passion for detail with guests. “The restaurant is a mirror of my journey, my memories, and my love for Asian cuisine,” says Lin Wang. Guests can taste this story and the team’s close connection to Asian culinary art in every bite. www.shin-restaurant.com
PHOTOS: STA GASTRO AG
and combines the duck with a homemade sauce, a refreshing ginger and garlic blend with sweet melon that perfectly balances the richness of the duck.
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“We connect traditional Asian flavours – such as umami-rich broths, fermented elements, and aromatic herbs – with modern Asian cooking techniques and global culinary approaches,” says restaurant manager and founder Lin Wang. A signature dish is Crispy Gai Mai Rice with sea urchin from the Faroe Islands or Iceland – a modern interpretation of the Japanese classic. The salty-sweet freshness of high-quality sea urchin meets vibrant acidity and a crispy rice. “The result is both delicate and expressive, it’s a perfect depiction of our play with flavours and textures.”
products and how they can be reinterpreted with an Asian perspective ensures a lively and varied menu. For Lin Wang, it creates a constant dialogue between tradition and innovation, the familiar and the adventurous.
TEXT: JESSICA HOLZHAUSEN
Fresh ingredients, balanced flavours, and culinary diversity: the Asian fusion cuisine at Restaurant SHIN in Zurich is rooted in authenticity but the team is also not afraid to push creative and culinary boundaries. The restaurant is a place of tranquillity and indulgence, for which it was awarded a Michelin star in 2025.