In her current role as executive sous chef of Ensue in Shenzhen, Mung Lam Ng is one of the regions most promising young fine-dining chefs. Ng began her journey at the two-Michelin-starred The Principal by Jonay Armas, followed by experiences at The Pawn by Tom Aikens, Beefbar by Umberto Bombana, and Frantzen's Kitchen by Bjorn Frantzen. At Ensue, she oversees a menu defined by Californian sensibilities, bringing the focus on organic products, their natural simplicity and the best season to present them. This philosophy is combined with the ingredients, traditions and techniques of China.