Located on the ground floor of ShiangMi is the Maison du Koi, a separate culinary experience incorporating an Asian inspired French tasting menu that changes with the season. 

Chef Victor Zhou grew up in Hunan, China, where he apprenticed under the legendary Hunan cuisine master Juyun Xu. Under Master Xu’s guidance, he received rigorous training in traditional Chinese culinary arts. In 2012, Chef Zhou opened his first restaurant in China, which quickly became a local sensation.

In 2015, Chef Zhou moved to the United States to expand his culinary expertise by studying Western cuisine. He graduated with distinction from Kendall College, one of the top culinary schools in the U.S. Following his graduation, Chef Zhou gained extensive experience working in renowned Michelin 2-star and 3-star restaurants, including Next and Alinea in Chicago, The French Laundry in Napa, Saison, Atelier Crenn, and Quince in San Francisco, and Vespertine in Los Angeles. During this time, he mastered a variety of contemporary culinary techniques, including molecular gastronomy.

In 2020, Chef Zhou opened his first U.S. restaurant, Next Kitchen, in Los Angeles. The restaurant quickly earned high ratings across various platforms, with his signature dish, the classic Beef Wellington, receiving widespread acclaim. It remains a favorite among his loyal customers, solidifying Chef Zhou’s reputation as a culinary innovator.