SH•YUE Description

SH·YUE mainly focuses on local Shanghainese, Zhejiang and Jiangsu cuisine, infused with exotic food ingredients from Yunnan that are preciously uncultivated and in season. The restaurant seeks a breakthrough in the traditional Chinese cuisine in a way to turn these nourishing materials into tasteful and delicious LOHAS feast.

The soul of SH·YUE comes from a beloved couple. The boss is a local Shanghainese while his wife is a Yunnan-born native. The wedlock of this two is itself an infusion of two different lifestyles and collision of dual cultural background. They travelled thousands of miles and tasted hundreds of cuisines, yet, they are like the menu of SH·YUE, inclusive but never deviated from their origins.

The cross-seasonal and resourceful Yunnan teems with all kinds of rare delicacies, particularly after the rainy season when mushrooms and funguses will be growing wildly. This has given the chefs of SH·YUE incessant ideas and thoughts on their creative foods.

Shanghai and Suzhou are the land to cultivate great talents, for which “Suzhou Chuandian” (famous desserts of Suzhou made in the shapes of animals and plants that used to serve on the passenger rowboats) may best interpret the long history of this region. Thus, “Suzhou Chuandian” becomes their signature desserts.

So they decided to open a restaurant featuring a wide collection of vernacular foods and ingredients. This is SH·YUE, an unusual Yunnan restaurant where our tasting buds are connected to our heart.

Chuandian 15 Piece Assortment

When a chef is making desserts for the boat food, he has to think of his product to be delicious and at the same time beautiful to look at. Its delicate handcrafts and wide varieties are to be guaranteed by systematic teachings and the students are required to have a high level of understanding and dexterous skills.

Chuandian should have fillings, normally sweetened bean paste, lotus paste or meat. Stuffed pasties have a good imitation of figures, like flowers, melons, fruits, fishes, birds and animals. Such desserts are no just food, but a kind of aesthetic view on lifestyle.

Steamed Chicken Pot with Bamboo Fungus Eggs

Diners who have taken the fresh bamboo fungus might not have seen its eggs. Actually, they are the spores of the fungus, keeping the most primitive, unmixed and nutritious taste among the whole. Just make sure these sliced ‘eggs’ should be boiled with steamed chicken, which will enhance the tastiness of the chicken and layered richness of the soup.