From Shenzen, outside of Hong Kong, Chef Xu has spent nearly 30 years
pursuing a culinary philosophy based on a wide spectrum of seasonal
"Cantonese cuisine takes its rhythm from the seasons,
with the deepest respect for nature," said Chef Xu. "The idea is that
impeccably fresh products do not need elaborate treatment, and their
flavours should not be 'masked.' It is a cuisine anchored in our
tradition of fishing and our proximity to the sea, based on perfectly
balanced dishes of supreme subtlety and refinement." Chef Xu admits a
particular fondness for seafood and shellfish as well as mushrooms,
which take pride of place in several of his signature dishes.
the ambassador of Chinese cuisine at Shang Palace in Paris, his first
European post, Chef Xu promises to introduce Western patrons to the
unexpected diversity and flavours of Cantonese cuisine and offer a
culinary experience worthy of China's greatest emperors in the world's
foremost gastronomic capital.
According to the philosophy of
Chinese cuisine, the chef's primary instrument is the wok, considered a
separate entity but in complete synchronisation with the chef, a
perpetual exchange that allows the chef to develop "the art of working
the spirit." To guarantee the authenticity of this exceptional culinary
experience, Shangri-La Hotel, Paris has specially appointed four native
Cantonese chefs to Chef Xu's brigade.