Hank Han has been appointed Chinese executive chef of Traders Upper East Hotel, Beijing. He will be responsible for the food quality and overall operations of the hotel’s Wu Li Xiang Chinese restaurant and banquet kitchens.
Possessing 22 years of kitchen experience, Chef Han has worked at Zhuhai Wan Hotel, Guangzhou, Jockey Club, Beijing and Grand Hyatt, Beijing, among others. He started out as a Lu cuisine chef in 1990.
Chef Han attended the Institute of Culinary Arts in Beijing and graduated with a bachelor’s degree in Culinary Arts. He studied intensively and diligently worked his way up to the position of Chinese executive chef. He led his culinary team in Thailand and Japan for the Cantonese Food Festival and enjoyed a good reputation in both countries. Under his guidance, his team has passed the HACCP international certification.
Wu Li Xiang, named one of the “Best Restaurants” by Modern Weekly magazine in 2011, offers guests an extensive modern menu featuring Cantonese and Huaiyang cuisine, local dishes and Hong Kong-style dim sum.
The chefs at Wu Li Xiang have devoted their enthusiasm to this healthy and fresh cuisine to create a rich taste and exquisite appearance. The Cantonese dishes are made of seasonal ingredients with a local touch. Handmade crafts and traditional cooking methods are used for authentic Huaiyang dishes. Chef Han and his team recommend a couple of seasonal special dishes, such as Sweet and Sour Mandarin Fish with Fruit and Pine Nuts, and Steamed Pork Balls with Broth Soup. Sweet and Sour Mandarin Fish with Fruit and Pine Nuts is typical Huaiyang cuisine. The golden fish with the sweet and sour sauce tastes soft inside and crispy outside. The wows of the Steamed Pork Balls with Broth Soup are the chef’s cutting skill and temperature control. Moreover, well cooked in the casserole, the pork balls and fresh water chestnuts produce a very delicious taste.
As one of the Chinese restaurant by Shangri-La hotels, Wu Li Xiang is keen on providing healthy delicacies with safe and non-genetically modified ingredients with no food additives. These include Chef Han’s seasonal recommendations such as Crispy Mandarin Fish glazed with Sweet and Sour Sauce and Braised Pork Ball in Superior Soup with Rice, etc.
Wu Li Xiang’s interior evokes the essence of Chinoiserie chic with its distinctly contemporary tempo and stylish lighting features complemented with tall glass panel walls that allow views of the landscaped garden. The restaurant has 11 private dining rooms decorated in the traditional style, with tasteful lighting and soft colour tones. Shangri-La personal service is delivered as a separate access and an abundant parking lot is available for guests’ convenience and privacy. For inquiry and seat booking, please call (86 10) 5907 8406.