Le Royal Méridien Shanghai

Alan is a culinary veteran with 13 years of experience. He started his career in the hotel industry at Pudong Shangri-La, East Shanghai as Chef de Cuisine, Banquet and Chinese Kitchen, and then he joined Shanghai Xijiao State Guest Hotel Shanghai in 2006 as Chinese Executive Chef and Executive Chef, taking charge of reception and the main banquets for the parties and government delegations from various countries.

With his great passion for culinary arts, he has won numerous awards such as “Shanghai Chef” by the Shanghai Cooking Association and “National Cooking Chef”.

Selected yellow fish from Eastern China Sea cooked in Yunnan Crossing-the-Bridge rice noodles way. The boiling wonton soup, made from fish bone base is served together with wonton, shrimps and crabs etc.