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Guoman's Chinese restaurant offers spring gourmet galore
April 21, 2011, Thursday
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Print Edition
Print Edition
YIN Chu Xuan, Guoman Hotel Shanghai's Chinese restaurant with a modern touch, offers authentic Cantonese cuisine with Sichuan influences and an emphasis on quality ingredients.
Also available are private rooms catering to special business entertainment, family or social gatherings.
In the coming months, the chef's team will be on hand to showcase special spring gourmet delights.
? 'Treasures of Spring' business lunch
This spring, chef Johnson Chen unveils fine flavors and culinary creativity with an array of flavorful new dishes on the Business Lunch menus such as Poached and Salted Chicken, Sautéed Eggplant with Goose Liver in Clay Pot, Wok-fried Water Eel with Bell Pepper and Black Bean Sauce.
These exquisite choices combine premium ingredients for a nutritious and healthy springtime diet.
The individual set menu is priced at 50 yuan (US$7.58) per person.
Set menus for two, four and six people are available at 118 yuan, 158 yuan and 208 yuan respectively.
? Explore Minnan cuisine
A guest chef presents one of south China's culinary jewels, Minnan cuisine.
The menu highlights Minnan Fried Oyster, Fried Minnan Moodles and Buddha Jumps Over the Wall, a rich soup taking its name from a myth in which the prophet Buddha hurdles a wall when he smells the delicious aroma of soup coming from the other side. The promotional menu is priced from 46 yuan plus 15-percent service charge.
? Chef Chen's recommendations
Chef Johnson Chen brings at Yin Chu Xuan exquisite flavors borne out of his 20 years of experience preparing dishes in some of the country's finest dining venues.
On his recommendation menu, Chen highlights his Cantonese specialities such as Baked Baby Lobster with Jasmine, Braised Sea Cucumber with Nutrient Golden Rice and Flame Cod Fish, etc.
For more information and reservation, Please contact 6095-8888, ext 7086.
Also available are private rooms catering to special business entertainment, family or social gatherings.
In the coming months, the chef's team will be on hand to showcase special spring gourmet delights.
? 'Treasures of Spring' business lunch
This spring, chef Johnson Chen unveils fine flavors and culinary creativity with an array of flavorful new dishes on the Business Lunch menus such as Poached and Salted Chicken, Sautéed Eggplant with Goose Liver in Clay Pot, Wok-fried Water Eel with Bell Pepper and Black Bean Sauce.
These exquisite choices combine premium ingredients for a nutritious and healthy springtime diet.
The individual set menu is priced at 50 yuan (US$7.58) per person.
Set menus for two, four and six people are available at 118 yuan, 158 yuan and 208 yuan respectively.
? Explore Minnan cuisine
A guest chef presents one of south China's culinary jewels, Minnan cuisine.
The menu highlights Minnan Fried Oyster, Fried Minnan Moodles and Buddha Jumps Over the Wall, a rich soup taking its name from a myth in which the prophet Buddha hurdles a wall when he smells the delicious aroma of soup coming from the other side. The promotional menu is priced from 46 yuan plus 15-percent service charge.
? Chef Chen's recommendations
Chef Johnson Chen brings at Yin Chu Xuan exquisite flavors borne out of his 20 years of experience preparing dishes in some of the country's finest dining venues.
On his recommendation menu, Chen highlights his Cantonese specialities such as Baked Baby Lobster with Jasmine, Braised Sea Cucumber with Nutrient Golden Rice and Flame Cod Fish, etc.
For more information and reservation, Please contact 6095-8888, ext 7086.
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