Rick Du

On the Spice Trail

Shang Garden

Futian Shangri-La, Shenzhen

Chef's Philosophy on Sichuan Cuisine

True authenticity comes from traditional recipes and bold new techniques and flavours.

As Executive Chinese Chef at the Summer Palace restaurant of Shangri-La Hotel, Shenyang, Chengdu-born Rick Du has long been dedicated to elevating the standards of Sichuan cuisine.

His introduction of new cooking techniques to traditional recipes gives his dishes a uniquely well-balanced flavour and creative presentation.

The Experiences

Previously nominated 'The Platinum Top 10 Chef', Chef Du promises to serve powerful flavours and vibrant dishes that tantalise and tingle in the mouth. His elaborate lunch and dinner menus celebrate spice but also the more nuanced flavours of Sichuan cooking with signature courses such as Braised Sea Cucumber served with Minced Pork and Spicy Sauce, Spicy Boiled Fish and Stewed Crab Claws with Chicken.


Dine with

Benson Peng

at Shangri-La Hotel, Guangzhou

Chef Peng’s passion for the freshest local ingredients to balance the fiery flavours of Sichuan delicacies promises diners a mouth-tingling dining experience.

Dine with

Leung Yu King

at Shangri-La Hotel, Shenyang

Chef Leung brings originality and distinctive flavour combinations to the table, having honed his skills at Michelin-starred Summer Palace, Island Shangri-La since 1991.


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