Rainie Yang stands by Michelle Chen amid divorce news
21 Feb - Rainie Yang has recently expressed her support for best buddy Michelle Chen, following news of her divorce.
The Taiwanese singer, who was asked by the media about the end of Michelle's marriage to mainland actor Chen Xiao, stated that she will respect Michelle's pace in handling her personal affairs as a good friend.
"I learned of her decision at the same time as everyone else. As sisters, no matter what turns in life that we encounter, we will always support and accompany each other," she said.
The two became friends after starring in the idol drama, "Miss No Good" in 2008. In 2016, when Michelle and Chen held their wedding in Taiwan, it was Rainie who performed "Dream a Little Dream" for the couple.
It is noted that Rainie had just earlier shared news that she and Li Ronghao had held their own delayed wedding in February 2024, a revelation that coincided with Michelle's divorce news.
(Photo Source: Epoch Times)

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles

Hypebeast
3 days ago
- Hypebeast
Take a First Look at INVINCIBLE x ASICS' GEL-NIMBUS 10.1 'HTTP 404'
Name:INVINCIBLE x ASICS GEL-NIMBUS 10.1 'HTTP 404'Colorway:'HTTP 404'SKU:TBCMSRP:TBCRelease Date:2025Where to Buy:INVINCIBLE,ASICS Taiwanese streetwear imprintINVINCIBLEteams up once again withASICSfor a striking new take on theGEL-NIMBUS 10.1, dubbed 'HTTP 404.' First teased byShawn Yuevia his Instagram stories, the collaboration channels the chaos of internet error culture, transforming the familiar 'Page Not Found' message into a creative design concept. The sneakers adopt a fragmented, deconstructed aesthetic that mimics digital glitches and system malfunctions. The upper combines diamond-pattern mesh with synthetic overlays in white, black,and metallic silver, brought to life with sharp blue accents. INVINCIBLE's logo appears on the toebox, while the iconic ASICS Tiger Stripe is partially peeled away, subtly revealing the inner layers and construction beneath.

Los Angeles Times
6 days ago
- Los Angeles Times
This L.A. chef was named the best in California at the James Beard awards
On Monday evening some of the country's most celebrated chefs, beverage professionals, restaurateurs and bakers filled Chicago's Lyric Opera House for the 35th annual James Beard Foundation Restaurant and Chef Awards. The awards are considered some of the highest honors in hospitality, and this year, amid nationwide deportations and a mounting culture of fear, winners throughout the night honored immigrants: often the unsung staff working in restaurant kitchens. 'We tell stories,' said Kato chef-partner Jon Yao, 'stories of immigrants, diaspora, endurance and perseverance.' Yao won the 2025 category of best chef: California. At his fine-dining restaurant in the Arts District — No. 1 on the L.A. Times 101 List for the last two years in a row — he serves a pioneering tasting menu evocative of his Taiwanese heritage seen through an L.A. lens. Yao's win marks the third year in a row that a Los Angeles nominee took the title of best chef in the state. In 2023 Justin Pichetrungsi of Anajak Thai won the category, while last year the honor went to Kuya Lord chef-owner Lord Maynard Llera. Yao is the only Los Angeles or Orange County nominee to win an award at this year's Restaurant and Chef Awards ceremony. The Kato chef was a semifinalist or nominee in the rising star category in 2018, 2019 and 2020. Yao, a child of Taiwanese immigrants who grew up in the San Gabriel Valley, thanked everyone on Kato's team, both past and present. He underscored the importance of immigrant cuisine not only for Kato but Los Angeles. 'L.A. is a city built by the toils of immigrant communities, and right now, those same communities are being ripped apart,' Yao said in his acceptance speech. 'As the children of immigrants, I'm sure many here can imagine a scenario where we couldn't be here to celebrate this all together. But we all deserve the freedom to pursue our dreams, to determine our own futures and to be treated with equal dignity and respect. And everyone in this room tonight has the ability and voice to amplify that message through their own stories in their own communities, and I urge all of us to please use that voice and platform.' The culinary contributions of immigrants could be heard in acceptance speeches through the night, across a range of cultures. Chefs, restaurateurs and food media regularly praised America's diversity of flavor, widely crediting immigrants. 'All food is immigrant, and immigrants make America great,' Miami chef Nando Chang said when he won best chef: South. 'We're gathering at a time of challenge and fear,' Clare Reichenbach, chief executive officer of the James Beard Foundation, said in the ceremony's opening speech.'That's why it is so important to remember the agency we possess, that hope and empathy are an active choice we can make, and that we're connecting tonight in our shared humanity and in the celebration of food and its unique power to unite. … America's food scene has never been more dynamic, more diverse and exciting — and in large part, we owe that dynamism, that vibrancy, to the immigrant communities that lead and underpin this industry in every way. We get to taste the world because of them.' Washington, D.C., chef Carlos Delgado of Causa and Amazonia accepted the award of best chef: Mid-Atlantic and voiced his support of immigrants while his colleague proudly carried a Peruvian flag to the stage. San Juan's Identidad won Best New Bar, and its owners carried a Puerto Rican flag for their acceptance speech. 'I want this to serve as an inspiration to all Puerto Ricans — and Latinos — that it can be done,' co-owner Stephen Alonso said. Best chef: Great Lakes winner Noah Sandoval of Chicago's Oriole, couldn't attend the evening's ceremony, so a friend read a statement in his stead: 'Thank you, and deepest respect to all the nominees and winners tonight. Also, f— ICE.' When Kumiko owner Julia Momosé accepted the award for Outstanding Bar, she underscored the importance of immigrants not only to her own Chicago establishment, but also the industry. 'Every day we are a team of immigrants,' she said. 'We are children of immigrants … your perspective is your strength.' Los Angeles native, former L.A. Times food writer and community activist Toni Tipton-Martin received the lifetime achievement award, celebrating her decades of contribution to food journalism by raising African American culinary voices and platforming young writers. Last year Ruth Reichl, another Los Angeles Times Food vet, received the lifetime achievement award. Tipton-Martin thanked Reichl in her own acceptance speech for helping to guide her culinary voice early in her career. Though most of Southern California's nominees did not win this year, their contributions to the county's culinary fabric were still recognized. 'You are not just an incredible pitmaster, but you're incredibly creative, and you're sort of creating a style of barbecue that you call Southern California barbecue,' food journalist and red carpet host Francis Lam told Daniel Castillo before the ceremony. 'It's not Texas barbecue, it's not Carolina barbecue, but Southern California barbecue.' Castillo co-owns San Juan Capistrano's Heritage Barbecue and Santa Ana's Le Hut Dinette, and was nominated for best chef: California, which Yao won. San Diego's Tara Monsod, of Animae and Le Coq, was also a nominee in the category. Gusto Bread, the Long Beach artisanal panadería from owners Arturo Enciso and Ana Belén Salatino, was nominated in the category of outstanding bakery as it also was in 2024. The lauded bakery did not win this year; that award went to JinJu Patisserie in Portland, Ore. Anaheim's Strong Water is widely celebrated for its spins on classic tiki drinks as well as its ambitious nonalcoholic program. Like Gusto it was nominated in 2024, but this year's award for outstanding wine and other beverages went to Charleston in Baltimore, Maryland. Redbird bar director Tobin Shea was nominated in the category of outstanding professional in cocktail service, which went to Ignacio Jimenez of New York City's Superbueno. Whether he was going to win or lose, Shea previously told The Times that he would be celebrating: This year's awards fell on the week of his 50th birthday. 'It's going to be a great week,' he said. On Saturday night the foundation held its annual media awards, which celebrate the year's top culinary books, articles, television, radio and more. Los Angeles Times restaurant critic Bill Addison, columnist Jenn Harris and Food senior editor Danielle Dorsey all saw nominations this year. Andrea Freeman — a professor at L.A.'s Southwestern Law School — took the award in the category for food issues and advocacy with her book 'Ruin Their Crops on the Ground: The Politics of Food in the United States, from the Trail of Tears to School Lunch.' L.A.-based journalist Jeff Gordinier, along with artist and designer George McCalman, won the M.F.K. Fisher Distinguished Writing Award for Food & Wine article 'The City That Rice Built.' Another Los Angeles-based author, Gastropod podcast co-host Nicola Twilley, also won an award. Her book 'Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves' led the category of literary writing. The full list of the 2025 James Beard Media Award winners can be found here.


Eater
6 days ago
- Eater
Kato Chef Jon Yao Takes Home the James Beard Award for Best Chef: California
Jon Yao, of Los Angeles's Michelin-starred tasting menu restaurant Kato, won the James Beard Award for Best Chef: California at the 2025 ceremony held on June 16 in Chicago. This is his first James Beard win, and the only award Los Angeles brought home this year. Last year, Los Angeles also took home only one James Beard Award, with Kuya Lord chef Lord Maynard Llera winning for Best Chef: California. Yao was named as a nominee for the Best Chef award on April 2, 2025 alongside Daniel Castillo (Heritage Barbecue), Richard Lee (Saison), Tara Monsod (Animae), and Kosuke Tada (Mijoté). Yao first opened Kato in a tiny West LA strip mall in 2016, serving a menu that drew inspiration from his Taiwanese roots and upbringing in the San Gabriel Valley. In 2022, Yao moved the restaurant to the former M. Georgina space at Row DTLA in the Arts District. In the Arts District, Yao serves a constantly evolving, intricate 12-course tasting menu priced at $325; he told Eater in 2021 that his eyes were on Michelin recognition. Kato was awarded its first Michelin star in 2022 and has been recognized with numerous honors, including being named 'one to watch' by The World's 50 Best Restaurants in 2024. Yao paid tribute to his Los Angeles roots in an interview on the James Beard livestream after winning. 'I'm super proud to be from Los Angeles and able to represent what we do,' he said. Also nominated in the Los Angeles area this year were Gusto Bread for Outstanding Bakery, Strong Water for Outstanding Wine and Other Beverages Program, and Tobin Shea (Redbird) for Outstanding Professional in Cocktail Service. The James Beard Awards, often called the 'the Oscars of food,' are among the most prestigious awards in the food and hospitality industry. Each year, the James Beard Foundation recognizes restaurants, bars, and hospitality professionals in categories like Outstanding Restaurant, Best Chef, and Best New Chef. This year's awards bring three brand-new categories into the mix: Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service. On June 14, the James Beard Foundation hosted its media awards, which celebrated outstanding journalism, the best cookbooks of the year, and more. At the ceremony, Eater Midwest editor Ashok Selvam took home the Jonathan Gold Local Voice Award. The first James Beard Awards ceremony was held in 1991, when chefs like Rick Bayless, Nancy Silverton, and Wolfgang Puck walked away as winners. In recent years, the foundation has been under increased scrutiny after canceling its programming in 2020 and 2021 due to misbehavior and abuse allegations against nominated chefs, and a lack of nominated and winning Black chefs among the categories. In response, the James Beard Foundation conducted an internal audit to make its voting processes more inclusive and equitable before returning in 2022. The awards have also shifted the Best Chef category to a regional model to better recognize the diversity and depth of talent. Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Awards. Eater is partnering with the James Beard Foundation to livestream the awards in 2025. All editorial content is produced independently of the James Beard Foundation. See More: