Lin Meijun, founder of the Lin Fusion — a restaurant brand from Taizhou, East China's Zhejiang province — attended the Hong Kong Food Expo Pro on Aug 15 to discuss the future of refined dining and culinary innovation in China.

At the event, he introduced Taizhou cuisine and voiced support for his hometown's bid to become a UNESCO Creative City of Gastronomy.

Lin's bond with seafood began at age six, when he joined his father at sea and observed the lives of fishermen from Wenzhou, Ningbo, and Fujian. This early experience shaped his sensitivity to marine ingredients and laid the foundation for his career in southern-style Taizhou cuisine. Lin emphasized respecting ingredients, preserving culinary craftsmanship, and honoring cultural heritage.

According to Lin, Lin Fusion's cuisine draws from local seafood and forest produce, blending fishermen's traditions with established cooking methods. International food critic Xie Yanwei noted that Lin's seafaring background has developed strong ties with fishermen, ensuring fresh ingredients that strengthen his brand's identity.

Lin highlighted the importance of preserving regional flavors, warning that the loss of flavor could mean the fading of cultural memory. He expressed his hope to bring traditional fishermen's dishes to modern tables while sustaining the vitality of southern-style Taizhou cuisine. He also invited Hong Kong residents to visit Taizhou and experience its seafood and cultural depth.