Director of Sales & Marketing
The Ritz-Carlton Shanghai, Pudong
8 Century Avenue, Lujiazui, Pudong
Shanghai 200120, China
D +86 21.2020.1118
SHANGHAI, CHINA – October 1, 2016 – The Ritz-Carlton, Shanghai Pudong's Chinese restaurant, Jin Xuan, has earned its first Michelin Star in the inaugural Michelin Guide Shanghai 2017. It is one of 26 restaurants in Mainland China to receive this accolade.
“I am thrilled that Jin Xuan has garnered a one-star rating from the world-renowned Michelin Guide, an achievement that demonstrates our commitment to culinary excellence in a city that is well known as a gourmand’s paradise. This recognition would not have been possible without our Ladies and Gentlemen in the restaurant operations and culinary teams, who are dedicated towards crafting a memorable and exceptional dining experience for all our guests,” said Rainer Burkle, Regional Vice President and General Manager of The Ritz-Carlton Shanghai, Pudong.
Chef Daniel Wong joined The Ritz-Carlton Shanghai, Pudong in 2014, bringing more than 20 years of hands-on experience in strategic culinary operations planning, creating new menus and leading highly-motivated culinary brigades to excellence. His relentless quest for culinary perfection with an insistence on superior quality ingredients and innovative ideas creates the authentic Cantonese cuisine appealing to discerning palates that has propelled the restaurant to Michelin heights. Prior to his current role at The Ritz-Carlton Shanghai, Pudong, he led kitchen teams to recognition by the Michelin Guide Hong Kong Macau in 2009 and 2010.
“I believe that the key to creating authentic Cantonese dishes is through modest cooking techniques which bring out the natural flavors of the ingredients. Having been in the industry for more than 20 years, my passion is fueled whenever I see the smiles on the faces of guests after they taste my creations,” said Chef Wong. He also makes a personal recommendation on some of his signature dishes that all gourmets should try at Jin Xuan. These include wok-fried Australian full blood mayura Wagyu beef tenderloin in black pepper sauce, double-boiled fish maw soup, crispy cereal lobster with curried leaves and chili padi, crab claw, and sea whelk in coconut.