Anthony Dong

Elegant Style, Exquisite Flavours

Shang Palace

Shangri-La Hotel, Tianjin

Chef's Philosophy on Huaiyang Cuisine

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.

The Experiences

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.


Dine with

Teddy Xu

at Shangri-La Hotel, Qinhuangdao

Chef Xu promises diners a true taste of Huaiyang cuisine, serving up delicate flavours and dishes made from locally grown ingredients and seasonal produce.

Dine with

Rick Du

at Futian Shangri-La, Shenzhen

Chef Du’s introduction of new cooking techniques to traditional Sichuan recipes gives his dishes a uniquely well-balanced flavour and creative presentation.


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