Head Chef Tai Chung-Lin, born to be in the culinary world, has worked at the hotel since the opening in 1994. With nearly 40 years of cooking experience, Chef Tai serves sumptuous, yet healthy dishes, with less oil and salt in his food.

For Chef Tai, emphasis needs to be placed on the taste, as well as the appearance of each dish to enhance the quality of his traditional Shanghainese dishes; his personal, contemporary twist provides every dish with unforgettable elements.