Delicacies, hearty soups on menu at Yue Xuan
Print Edition
Ray Chen
Chinese chef at Yue Xuan, Hilton Shanghai Hongqiao
Ray Chen is an ardent advocate of the art of Chinese cuisine. He started his cooking journey at the age of 17 and has since gained more than 15 years of culinary experience in various establishments, such as the framed Lei Garden in Guangzhou. Chen’s mastery in Cantonese cuisine was recognized by the Guangzhou Cuisine Association in 2005 when he won a medal in an annual competition.
One of Chen’s signature soups is braised pork tripe with dried bean curd and white pepper. As winter approaches, there is no better way to fight the cold and warm the body than with a bowl of hot soup that’s simmered for more than two hours on high heat.
Another recommendation is the braised prawn and tomato in clay pot, which features a rich natural sweetness from the prawns and the tomato-based sour gravy.
Yue Xuan features a main hall and five exclusive private dining rooms. Each of the rooms includes full butler service with signature dishes prepared in front of diners. Restaurant specialties ranges from delicacies such as abalone, bird’s nest and steamed seafood to pan-fried goose liver, pork, spare ribs and spicy chicken.
Address: 1116 Hongsong Rd E.
Tel: 3323-6574
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