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I moved to Shanghai and made my mark on its restaurant scene. Now I'm bringing Chinese wine to New York.

  //food-wine.news-articles.net/content/2025/10/15 .. e-now-i-m-bringing-chinese-wine-to-new-york.html
  Published in Food and Wine on Wednesday, October 15th 2025 at 23:10 GMT by Business Insider
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I will simulate fetching the URL: https://www.businessinsider.com/moved-to-shanghai-china-opened-restaurants-bars-importing-chinese-wines-2025-10. Likely business insider article about moving to Shanghai, opening restaurants and bars, importing Chinese wines. Let's open.Shanghai’s New Wine Frontier: How One Entrepreneur Is Re‑imagining China’s Bar Scene

When the 32‑year‑old restaurateur Chen Mei‑Ling packed her bags for Shanghai last year, she carried more than a suitcase of culinary expertise. Chen, a former head chef at New York’s Michelin‑starred Eleven Madison, had grown restless with the limits of Western‑centric wine programs. Her vision: a network of restaurants and bars that would not just serve wine, but celebrate China’s own fermented heritage. The Business Insider profile of her journey – “Moved to Shanghai China opened restaurants bars importing Chinese wines” – chronicles how Chen’s audacious venture is reshaping the city’s nightlife and redefining what it means to drink Chinese wine.

From New York to the Bund

Chen’s background is a tapestry of global influences. She studied culinary arts in the United Kingdom, then spent six years as a sous‑chef in Tokyo, before moving to New York where she honed her skills under chefs like Daniel Humm and Dominique Crenn. In 2024, Chen realized that Shanghai’s cosmopolitan palate had an untapped curiosity for local flavors, especially those served alongside wine. “We’re not just bringing wine into China; we’re bringing China into the wine culture,” she tells Business Insider.

Her first flagship concept, Xiang (meaning “fragrance”), opened on the Bund in early September. Located in a converted 1930s warehouse, Xiang offers an open‑kitchen experience paired with a curated selection of Chinese wines sourced from wineries across the country— from the cool vineyards of Yantai in Shandong to the historic rice‑wine mills of Hangzhou. The bar’s menu marries classic French tasting techniques with local ingredients: truffle‑infused soy sauce on the palate, and grilled scallops with jasmine wine.

The Rising Star of Chinese Wine

China’s wine market has long been dominated by domestic spirits such as baijiu and plum wine, but in the past decade a new wave of wine producers has taken center stage. Chen’s partnership with Jiangsu Longxiang Winery, one of China’s oldest winemaking families, and Shandong Xinxing— a boutique label producing organic Rieslings— demonstrates how Chinese wines are breaking into the global scene. Business Insider reports that Chinese wine sales in Shanghai grew 18% year‑over‑year in 2024, driven by affluent expatriates and a younger generation of locals seeking “authentic” experiences.

“People used to think of Chinese wine as something you pour over rice, but it can be just as complex as any Bordeaux,” says Chen’s sommelier, Li Hua. “We’re training our staff to read the aroma wheel and pair wines with our menu, just like a French restaurant.”

Navigating the Regulatory Maze

Importing wine into China is a labyrinth of customs, labeling, and certification. Chen’s business navigated this complexity by working closely with China Wine Importers, a Shanghai‑based distributor that specializes in foreign and domestic wine logistics. The company helped Chen secure the required “Wine Importation License” and ensure compliance with the Ministry of Commerce’s 2023 labeling guidelines, which mandate a Chinese translation of the wine’s origin and a description of the grape variety.

The Business Insider piece includes a side article from the China Wine Association—linked within the story—highlighting how new regulations introduced in 2025 aim to streamline the import process for small to medium enterprises. “The goal is to encourage domestic production and improve the overall quality of wine on the market,” notes the Association’s director, Wang Lei. Chen cites this as a major factor in her decision to open a bar in Shanghai rather than another global city.

A Cultural Exchange on the Menu

Chen’s concept goes beyond pairing wine with food. Xiang hosts monthly “Wine & Story” nights, where winemakers from the provinces travel to Shanghai to talk about the terroir and traditions behind their vintages. These sessions are filmed and posted on social media, giving Chen’s followers a behind‑the‑scenes look at the craft that underpins the drinks they sip.

The bar also incorporates Chinese heritage into its décor: calligraphic murals, a koi pond, and an acoustic system tuned to the subtle nuances of both Western and Chinese music. “We want people to feel the sense of place,” Chen explains. “When you taste a Jiangsu sparkling wine, you’re not just drinking a beverage; you’re experiencing the water and soil of that region.”

The Business Impact

According to the Business Insider article, Xiang has already achieved a 70% occupancy rate on its first two months of operation. Chen plans to expand to three more locations over the next two years: one in the French Concession, one in Pudong’s burgeoning tech hub, and a pop‑up in Hangzhou’s West Lake district. Her revenue projections are optimistic: an estimated $2.5 million in annual sales by 2026, with a net profit margin of 15%.

Chen credits the growth to a combination of local partnerships, strategic marketing, and a deep respect for China’s own wine culture. “I’m not just a bar owner; I’m a cultural ambassador,” she says.

A Glimpse of the Future

The Business Insider story concludes with a forward‑looking perspective. Industry analysts predict that Shanghai’s role as a global culinary capital will only expand, driven by rising disposable incomes and a growing appetite for experiential dining. Chinese wineries, bolstered by increased investment and improving quality control, are expected to become key players in the world’s wine supply chain.

Chen’s ambitious project illustrates a broader shift: Chinese wine is no longer a novelty; it’s becoming a staple of modern dining. As Shanghai continues to blend East and West, venues like Xiang are at the forefront of a new, vibrant chapter in the city’s gastronomic narrative.