About Me

Hi, I’m Shuxin Barnes. My journey has taken me from the farmlands of Guangdong, China, to the vibrant culinary scene of Cleveland and now into the world of personal product analysis and blogging.

I was born into a farming family, where we cultivated sugar cane, rice, and papaya and raised livestock. At the age of ten, I immigrated with my family to Cleveland, Ohio, where we continued to grow our own food and stay rooted in the soil, quite literally.

I originally pursued graphic design at Ohio State University, but during my junior year, I found myself drawn to something deeper and more sensory cooking. That shift changed my life.

I started my culinary career at Momocho, one of Cleveland’s standout restaurants, where I had the opportunity to sharpen my skills and develop a love for bold, inventive flavors.

In 2016, I opened Xinji Noodle Bar in Ohio City, blending Eastern techniques with Western flair in every bowl of ramen and bao I served. Later, I brought a new concept to life with Kindred Spirit CLE in Shaker Heights a restaurant inspired by West Coast rustic Mediterranean cuisine, created to be shared and savored.

Shuxin Barnes
Shuxin Barnes

In 2025, I decided to close that chapter and begin a new one. I launched this blog to focus on what I’ve always valued most: experience. Now, I write about the everyday products we use, test, and rely on sharing honest, firsthand reviews and insights. From kitchen tools to wellness gear, home goods to dining experiences, I explore how small details can elevate the way we live.

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Shuxin Barnes
Hi, I’m Shuxin Barnes. My journey has taken me from the farmlands of Guangdong, China, to the vibrant culinary scene of Cleveland and now into the world of personal product analysis and blogging.

I was born into a farming family, where we cultivated sugar cane, rice, and papaya and raised livestock. At the age of ten, I immigrated with my family to Cleveland, Ohio, where we continued to grow our own food and stay rooted in the soil, quite literally. I originally pursued graphic design at Ohio State University, but during my junior year, I found myself drawn to something deeper and more sensory cooking. That shift changed my life.

In 2025, I decided to close that chapter and begin a new one. I launched this blog to focus on what I’ve always valued most: experience. Now, I write about the everyday products we use, test, and rely on—sharing honest, firsthand reviews and insights.
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