The Faux Fishmonger in the Kitchen

Book Introduction

The most fish-savvy writer, Lin Kai-lun, comes from three generations of fishmongers.
He later transformed into an independent supplier, delivering seafood to fine dining restaurants.

Nicknamed the “Michelin Fishmonger” by some chefs, he has witnessed both the rise of glamorous culinary dreams and the distortion of those dreams over time.

Who does not dream of earning a Michelin star?
Which restaurant does not hope for a five-star Google review?

Is overseas training truly an advantage in the kitchen hierarchy? Must women in professional kitchens “be a man” to survive?

With sincerity and sharp observation, he records both the universal and the specific—stories that make you laugh until you cry, and cry until you laugh again.

Through his writing, we come to understand that selling fish is not merely a business.
And that dishes made from seafood are not only judged by stars and ratings, but by memory and emotion.

Author: Lin Kai-lun

Lin Kai-lun is a Taiwanese writer born into a family of three generations of fishmongers.

He is known for his industry-based narrative nonfiction, focusing on culinary culture, food supply chains, and the working conditions of professional kitchens.
His writing moves fluidly between fish markets, restaurant kitchens, and dining spaces, revealing the human dynamics behind the food industry.

His style is candid and direct, often carrying a sense of irony and contradiction.
He writes not only about ambition and dreams, but also about their weight and fragility, giving his work both documentary realism and literary depth.