Tradition meets worldly culinary ideas.
Executive Chinese Chef Anthony Dong at Futian Shangri-La, Shenzhen’s Shang Garden excites and intrigues diners with his award-winning modern take on Huaiyang dishes.
Passionate about teaching and sharing his philosophy on contemporary Chinese cuisine, Chef Dong is inspired by cooking techniques, ingredients and traditions from different cultures around the world.
Chef Dong has prepared an exquisite gastronomic experience and menu inspired by his sophisticated knife skills and mastery of flavours. His signature creation of Double-Boiled Bean Curd with Matsutake Mushroom and Sea Cucumber in Superior Broth features tofu sliced so intricately it forms a beautiful floating hydrangea.
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