Embark on a Culinary Journey to Ningbo with Chef Wong at Grand Hyatt Shanghai

By That's Shanghai, April 12, 2023

Throughout the year, the flavors of Ningbo's seafood drifts in the air, creating a unique culinary experience, distinct to this region. When the taste of Ningbo arrives in the bustling city of Shanghai, it's a collision of flavors like no other. The Grand Hyatt Shanghai, in partnership with the Executive Chef Wang Bin from the Hyatt Centric Lakeside Ningbo, is set to take diners on a culinary journey of Ningbo cuisine from April 8 through May 3 at the Club Jin Mao & ON56.

From sea to table, the gifts of the East China Sea are transformed into a myriad of flavors through various cooking techniques, such as steaming, braising, stir-frying, roasting and marinating, which are the hallmarks of Ningbo cuisine.

Authentic Ningbo specialties such as steamed red-glowing crab in its own roe and plump, juicy razor clams from Changjie Street will be meticulously presented by guest chef Wang Bin, who hails from the Hyatt Centric Lakeside Ningbo. Chef Wang is a native of Ningbo and passionate about exploring the seasonal seafood and preserving the authentic flavors of Ningbo cuisine. With his creative and unique culinary skills, he has won the hearts of many diners.

Highlighted Ningbo-Themed Dishes

Xiangshan Port Steamed Horse Mackerel

Freshness is the key to this dish, as the horse mackerel from Xiangshan Port is steamed to perfection, ensuring diners enjoy the freshest and most delicious flavors.

Sea-caught Yellow Croaker with Local Celery

The yellow croaker, a beloved fish on Ningbo's dining table, is presented in a new and creative way. Sliced and arranged in a small tower with celery, it creates a picturesque scene of spring, tantalizing the taste buds.

Marinated Pork Ribs with Fermented Rice Steamed Green Crabs

The unique salty-savory flavor of fermented rice is a favorite taste among Ningbo locals. Steamed together with pork ribs and green crabs, the dish brings the essence of the sea to the palate.