ABOUT

[ Concept. ]

Avant-garde Gastronomic Journey that Celebrates Global Flavors
With a menu designed like a boarding pass, AVANT's unique Fun Dining approach to borderless cuisine has earned the Shenzhen restaurant a One Diamond rating from the 2023 and 2024 Black Pearl Restaurant Guide. Chef Jerry Tian will share his innovative interpretation of global ingredients and culinary traditions at AVANT, taking you on an interesting and flavorful journey around the world of gastronomy.

[ 寓意/ 先锋. ]

AVANT

位于深圳的无国界餐厅「AVANT现代料理」于 2020 年秋冬启程，
三载时光足以砥砺出更成熟宽广、坚韧笃定的心性和视野。
如今，内核先锋依旧步调渐趋沉稳的AVANT，
正充满热情地奔赴其新一岁的风土漫游。
对本地优质食材及其背后风土人文的充分挖掘和深入探索，
对本土供应链系统化建立的积极参与和需求反哺，
对世界各地烹饪传统的虔敬学习和创新融合，
仍然是 AVANT 孜孜以求的兴趣与使命所在。
以一张张“机票”餐牌为媒，
在无国界烹饪的碰撞与平衡艺术中，
AVANT 将用轻松自在的“Fun Dining”姿态，
带领美食爱好者们一同探索趣味无穷的美食世界。

A Message from AVANT team

Flavors we adore from this island where we were born and raised,
and savors that have travelled from all over the world to see us.
Both are somehow destined to meet on the plate.
We come together to create a harmonious whole.

Our restaurant is a hermitage in the city,
we hope you can escape from busy bustling life.
Feel like you are deep in the forest or in the big ocean as you appreciate the blessings of nature.

Never forgetting the diligence and patience of the farmer,
picture the magic of the invisible microorganisms in a glass or on a plate that effervesce your body and mind.

Welcome,
AVANT

[ Culture. ]

AVANT keeps exploring fine-dining food art, and combines cuisine techniques from different countries and areas with food of seasons, breaking the bo boundaries among countries.With the theme of traveling around the world with tickets, our customers wi II have an unforgettable fine dining night in out restaurant.

Flavor Pilosophy

有根源的味觉创新

The combination of flavours is ever-changing, and we prefer to define our restaurant as an experimental space for flavours rather than traditional Western cuisine, looking for resonance and sublimation from flavours from around the world, and reinterpreting them with modern culinary techniques. Marketed in a way that is acceptable to food lovers, and thus presenting the results of our research and development, underneath the iceberg there is actually a lot of open content that can be dug deeper in the hope of provoking spontaneous thoughts from our guests.

Marketed in a way that is acceptable to food lovers, and thus presenting the results of our research and development, underneath the iceberg there is actually a lot of open content that can be dug deeper in the hope of provoking spontaneous thoughts from our guests.

Milo's Table.

Roman Holiday.

Sustainable

可持续食材减少浪费

Supporting Sustainable Produce, Inside the Square Mile
Showcasing the many possibilities of organic ingredients.

Interactive Table

记忆与味觉的餐桌互动

The flavours that remain on the tip of the tongue when travelling will always remain fresh and new. The menu design continues to be created in collaboration with various graphic artists, combining fragments of travelling memories with taste experiences, and each dish is a journey destination.AVANT would like to wish guests to relive the pleasure and passion of their journey during their meal.

[ People. ]

EXECUTIVE CHEF

Zeyu Tian (Jerry)

Jerry is a firm believer that flavours have dimensions:

‘Some are two-dimensional and clear in the mouth, others are three-dimensional and clear in the mouth. Three-dimensional flavours are the most difficult to
The three-dimensional flavours are the most difficult to achieve, requiring a delicate balance of the finest ingredients matched with exacting precision, and a breakthrough triggered by bold innovation’.

2018

graduated from University of Iowa USA ( Enterprise Leadership Major)

2018

joined the Alinea Group, Chicago. Start working as a chef

2019

Joined “Oriole” , Chicago. Working as a Chef de Partie

2020

back to China
Co-opened Restaurant “AVANT”

CHEF DECUISINE

Hungche Lai (Kenny)

After graduating from CIA in New York, Kenny went to work at Le Berardin, a three Michelin-starred restaurant in New York, and The Modern, a two Michelin-starred restaurant in New York, where he gained a deeper understanding of the importance of the artistry of Fine Dining.

2015

graduated from University of Chi Nan in Taiwan( Bachelor's degree of Science Engineering ）

2018

graduated from The Culinary Institute of America( Associate Degree of Culinary Art)

2018

Working in “Le Bernardin” , New York U.S. As a Chef de Partie

2019

Working in “The Modern” , New York U.S. As a Chef de Partie

2020-Now

Co-opened Restaurant “AVANT”, Shenzhen China. As a Chef de Cuisine

[ Award. ]

In the past,
we have gained some achievements.

黑珍珠指南一钻
2023&2024&2025 2024！

Tatler Best Asia 100

中国年度酒单大奖三杯奖
2022&2023&2024

2024Forbes CHINA 30 CHEFS&福布斯creative chef

BEST CHEF 2024

[ Welcome. ]

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