In the heart of Manhattan’s demanding gastronomic landscape, Yingtao emerges as a pioneering force transforming perceptions of Chinese cuisine. This contemporary establishment, founded by the visionary husband-and-wife duo Bolun and Linette Yao, has achieved the prestigious distinction of a Michelin star—a rare honor for Chinese culinary venues in the United States.
The restaurant’s innovative approach blends traditional Chinese flavors with modern fine-dining techniques through an expertly crafted tasting menu. Bolun Yao, who grew up in Xi’an before moving to New Zealand and ultimately New York, brings a unique cross-cultural perspective to his role as founder of the August Hospitality Group. The restaurant’s name pays homage to his beloved grandmother, reflecting the deep personal connection behind this culinary venture.
Yingtao’s recent appointment of Executive Chef Emily Yuen in February further strengthens its culinary vision. Chef Yuen combines her Chinese heritage with formal French culinary training, creating a sophisticated fusion that challenges conventional boundaries. Her arrival signals the restaurant’s commitment to elevating Chinese gastronomy to new heights.
The Yao couple identified a significant gap in New York’s dining scene: while the city boasts numerous excellent traditional Chinese restaurants, very few present Chinese cuisine through a contemporary fine-dining lens. ‘Many people associate Chinese food with large portions, cheap prices or takeout,’ Bolun Yao observed. ‘But Chinese cuisine is much more complex than that.’
Managing partner Linette Yao emphasizes their mission to combat the ‘static’ perception of Chinese cuisine in New York. ‘We don’t see it as just a fixed category—we want to elevate it,’ she explained. ‘Chinese food and culture involve tremendous technique and skill, with many classic traditions already reflected in restaurant dishes.’
Yingtao’s culinary philosophy draws inspiration from across China’s diverse regions, reinterpreting familiar dishes through innovative techniques and presentations. The restaurant looks to the success of contemporary Korean cuisine in New York as a model, hoping to achieve similar international recognition for Chinese gastronomic innovation.