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.
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.
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