Ningbo, Zhejiang, China, 16 September 2013 – Shangri-La Hotel, Ningbo has appointed Zhou Hui as Chinese executive chef. Award-winning Chef Zhou’s culinary achievement is expected to bring a new dimension to the hotel’s food and beverage experience, offering authentic Ningbo cuisine in the signature Chinese restaurant, Shang Palace.
Chef Zhou was born and raised in Ningbo. He is in the 20th year of his culinary career since his apprenticeship under the famous Hong Kong chef, John Tsang. Before joining Shangri-La four years ago, he worked in several well-known local restaurants and international hotels.
During his tenure at Shangri-La Hotel, Ningbo’s Shang Palace, he was awarded the gold medal at Shangri-La Group’s Chinese Culinary Challenge in 2011. He bested 55 Chinese chefs from Shangri-La hotels all over China with his dish of Braised Assorted Seafood with East China Sea Pomfret.This year, he placed second in the South Region competition with his traditional Ningbo dish of Braised Crab with Rice Cake in Sauce, which has been praised by all Ningbo local guests.
Being a Ningbonese, Chef Zhou believes the best food starts from the best ingredients. He and his kitchen colleagues are always at the seaside, waiting for the fishing boats or at the wet market to seek the best seasonal vegetables. “Taste and innovation comes from the most basic elements of each dish,” said Chef Zhou.
With this belief, he has created a series of 24-cycle menus orientated around the connection between nature and the body. “The seasonal food is able to adjust the body’s internal system to get used to the outside environment. The Analects of Confucius mentions that we should not eat non-seasonal food. Each of these 24 menus comes at the beginning of each cycle and encourages a healthy lifestyle.” said Chef Zhou.
For further information or to make a reservation, please telephone the Shang Palace sales office at Shangri-La Hotel, Ningbo on (86 574) 8799 7888, or e-mail firstname.lastname@example.org.
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