MI XUN Teahouse Pop-up in LA
This past August in Los Angeles, The House Collective successfully held a week-long MI XUN Teahouse pop-up in collaboration with Chef Matthew Kenney at his plant-based restaurant, Plant Food + Wine (PFW).
The Executive Sous Chef at The Temple House's MI XUN Teahouse, Chef Tony Xu, specially curated a plant-based menu with an authentic twist of Sichuan cuisine. From Ice Plant with Sesame Dressing to Gongbao Mushrooms, guests were able to experience a taste of Chengdu brought to life through Chef Tony’s innovative and delicious dishes.
To kick off the pop-up, Chef Tony and the PFW team collaborated to serve a wellness-themed cocktail party in West Hollywood. A Bamford spa corner was set up as a massage station for our guests to relax while sipping away their Sichuan Mule. As an exclusive party souvenir, we partnered with Poppy Lissiman and Laser Monkey to design and personalise travel wallets made from vegan leather.
No.81 Bitieshi Street, Jingjiang District,
Chengdu, China 610021
E guestexperience@thetemplehousehotel.com
