Prix Chine 2024

Perched on the fourth floor of the prestigious Four Seasons Hotel in Hong Kong, Lung King Heen, which translates to "view of the dragon," boasts a captivating ambiance characterized by sleek silver and glass elements mirroring the city's dazzling skyline. Under the expert guidance of executive Chinese chef Chan Yan Tak, renowned for his mastery of Dim Sum, the restaurant offers a refined culinary experience blending traditional Cantonese cuisine with contemporary flair. / Chef Chan Yan Tak's culinary philosophy revolves around utilizing the freshest local and seasonal ingredients to craft exquisite dishes that tantalize the palate. The menu at Lung King Heen showcases upscale traditional Cantonese fare and innovative reinterpretations of Chinese classics. Signature dishes, such as the Marinated Red Jellyfish in Sesame Oil and the Crispy Suckling Pig with Chinese Pancake, reflect the chef's commitment to excellence and creativity. / Diners are treated to an array of gastronomic delights, including the Deep-fried Mini Crab Shell Stuffed with Fresh Crab Meat and Black Truffle, the Wok-fried Superior Australian Wagyu Beef with Morel Mushroom, Capsicum, and Lily Bulb, and the Braised 30 Heads Yoshihama Abalone with Sea Cucumber. Each dish is meticulously prepared to offer a harmonious blend of flavors and textures.

Nestled in a detached villa, Amazing Chinese Cuisine offers an intimate dining experience with only five private rooms. Despite its modest size, the restaurant boasts an extensive network of over 20 suppliers providing fresh ingredients daily. Guests are greeted by impressive wall-sized wine cabinets upon entering, and the dining experience is flexible, with patrons given the option of set menus or à la carte offerings depending on ingredient availability. Returning patrons can make reservations a day in advance for convenience. The beverage selection includes Chinese Baijiu, single malt whiskeys, and a variety of Kung Fu teas. Signature dishes include Teochew marinated goose head, Frozen Mackerel, Teochew pickles with jellyfish, Teochew-style braised fish maw, and Black-bone chicken stewed with fresh ginseng from Mt Changbai.

Step into Stone Sal, where the aroma of sizzling, succulent steaks greets visitors at the door. Since its inception in late 2017, right as the gates reopened for American beef imports, Stone Sal has been a sanctuary for aficionados of prime cuts. Nestled in an ambiance of deep leathers and rich woods, it exudes a masculine charm, adorned with neon bull insignia and a tantalizing display of dry-aged meats. / The menu, though diverse, revolves around one star: the USA Prime beef steaks. Crafted with precision and passion, these steaks are the epitome of indulgence, commanding attention and respect. However, for those seeking a lighter fare, there are an array of delectable options such as burgers all crafted with the same commitment to quality. / When asked about his culinary philosophy, the esteemed chef shares, "I keep it simple. I travel extensively, exploring different cuisines and sourcing the finest ingredients globally. While my dishes showcase a variety of influences, they are grounded in simplicity and authenticity. Each menu reflects a balance of 70% global ingredients and 30% local, allowing guests to connect with my culinary journey.

France’s most esteemed chefs, Eric Pras, who has transported his famed Maison Lameloise from Chagny, Burgundy all the way to Shanghai, to deliver French gastronomy to this exciting city. Maison Lamelois looks over the Bund from 68 stories up in the city’s tallest building, the Shanghai Tower. The restaurant is a modernist glass and metal masterpiece and one of the most sought-after tables in Shanghai, Chef Eric Pras and Chef Yann Klein work at the juncture where tradition meets innovation, creating playful artistic plates that express the highest standards of French culinary craft. French ingredients like pigeon, foie gras, Comté and vin jaune meet Chinese flavors such as Dalian Scallops, Hainan lemon, marinated mandarin, and kumquat.

Nestled in Shanghai's historic Villa Rosenfeld, EHB is a culinary jewel born from Chef Esben Holmboe Bang's acclaimed Maaemo in Oslo. Led by Chef Viviane Mello, the restaurant seamlessly blends Nordic and Chinese ingredients, offering a captivating dining experience. Guests embark on a sensory journey through the century-old mansion, indulging in delicacies like Dalian scallop in honey butter and lemon cream. Desserts by pastry chef Maira Yeo, such as the brown butter conelet with almond crumbles, provide a sweet finale. EHB invites diners to savor its innovative cuisine, where tradition meets creativity in every dish.

In 1996, the opening of the first Meizhou DongPo marked the beginning of a remarkable journey for Wang Gang, who would ascend to become a luminary in the Chinese hospitality and culinary scene. This once-modest restaurant has since burgeoned into the Meizhou DongPo Group, one of China's top 100 catering companies, embodying the essence of Sichuan cuisine and extending its allure all the way to the United States. / The conglomerate's business now spans across various domains including restaurant management, catering services, food processing, and sales, all centralized under its Beijing headquarters which houses a logistics center and a central kitchen. / The success of Meizhou DongPo can be attributed to its unwavering commitment to authenticity, quality, and meticulous organization, coupled with a smart pricing strategy that keeps the establishments accessible to the Chinese public. This approach has not only solidified Wang Gang's status as a leading figure in the industry but has also garnished the brand and its founder with numerous accolades, ranging from "Person of the Year" to "Famous Sichuan Restaurant." The story of Meizhou DongPo is a testament to the enduring power of cultural authenticity and entrepreneurial spirit in the global culinary landscape.

Yu Zhi Lan, established in 2011 in Chengdu, is a culinary gem with a connection to its Shanghai counterpart, sharing the same name and culinary excellence. With only 18 seats, this Chengdu-based restaurant is renowned for its commitment to high-quality ingredients and meticulous preparation, showcased in its sophisticated set menus. The late Anthony Bourdain, a renowned food broadcaster and writer, visited this intimate venue in 2016, which is situated in a serene four-room garden villa on a peaceful street. The establishment is celebrated for Chef Lan Guijun's signature dishes, such as the elevated Golden Silk Noodles, which reflect the 24 compound flavors of Sichuan cuisine without resorting to MSG or chicken powder. / The restaurant's commitment to tradition and quality is evident in its unique preparation methods, including the use of a 2-meter-long bamboo rod to create exceptionally thin and smooth noodles from dough enriched with duck yolks. The noodles are then served in a luxurious broth, Lan's take on the traditional Sichuan dish "cabbage in boiling water," which is simmered for hours with free-range poultry and Jinhua ham. / Prepaid reservation required.

Located in Shanghai's Jing’an district, Fu 1015 is a distinguished restaurant set in a 1920s villa, offering a unique dining experience. Instead of a traditional menu, diners leave the choices to Executive Chef Tony Lu, who specializes in authentic Shanghainese cuisine. The dining is communal, with a focus on shared dishes, showcasing Chef Lu’s traditional yet refined culinary style. Signature dishes include the marinated hairy crab, traditional pork belly with black truffle sauce, and braised fish in soy sauce, alongside the unique smoked duck with tea leaves. Ingredients are sourced locally, ensuring freshness and quality, with a select wine list to complement the meal.

Yong Fu restaurant in JinJiang Hotel offers a taste of Ningpo cuisine with a traditional ambiance. Despite the dated decor, the menu boasts classic dishes like Short Razor Clams and Secret Recipe Iced Crayfish. The "Ningbo 18-cut" showcases raw Suo Zi crab marinated in yellow wine, expertly prepared for easy enjoyment. Other highlights include the "sheep tail" bamboo shoot starter and the Braised Beef with a perfect balance of flavors. For dessert, the Black Sesame Rice Ball surprises with its delicate texture and rich filling. Overall, Yong Fu impresses with exceptional ingredients and flavors, making it a destination for authentic Ningpo cuisine.

Restaurant Ling Long, under the innovative guidance of Chef Jason Liu, presents a unique fusion of Chinese culinary traditions with modern Western techniques. Born and raised in Taiwan, Chef Liu's early experiences in Taipei's vibrant markets and his professional journey through prestigious French kitchens have deeply influenced his cooking style. His approach combines the rich, diverse flavors of China's regional cuisines with sophisticated French techniques. / Ling Long stands as a tribute to both heritage and innovation. The restaurant aims to honor Chinese culinary traditions while simultaneously pushing the boundaries of traditional cooking. This philosophy is reflected in a menu that takes diners on a nostalgic journey, echoing Chef Liu's own childhood and his extensive travels across China. Dishes such as snapper carpaccio and pork belly showcase local ingredients and are presented with French elegance, yet retain the authentic tastes and essences of their origins. / The ingredients at Ling Long are predominantly sourced locally, supporting sustainability and freshness. For instance, the beef hails from Shandong, and the establishment takes pride in crafting its own oyster sauce and fermented condiments in-house. This dedication to quality and authenticity extends to the entire dining experience, offering guests a sophisticated yet deeply familiar culinary adventure.

Located in the esteemed Bund 18, 18 by Fréderic Anton marks the debut of acclaimed Chef Fréderic Anton outside of France. Known for his stellar track record at Le Pré Catelan and Jules Verne in Paris, Chef Anton brings his culinary expertise to Shanghai in this new venture. Executive Chef Adrien Delcourt, a longstanding collaborator with Chef Anton, oversees the day-to-day operations, ensuring a seamless dining experience. The menu will evolve seasonally, with Chef Anton making regular visits to the city to oversee culinary updates. With its prime location and renowned culinary team, 18 by Fréderic Anton promises to be a notable addition to Shanghai's dining scene.