Xindalu shines with seasonal creations

The flirty spring wind of East China's Yangtze River Delta has paddled the dead water, perfumed the dull air and metaphorically ruffled the already busy kitchen of executive chef David Du.

"I am sorry everything is a little out of control these days," apologizes Du, who has been at the helm of Xindalu, or, literally translated, New Continent, the Chinese kitchen at Hyatt on the Bund for a decade.

Before our fully stuffed mouths could produce a timely response - a hearty cheer for the new spring menu - the agile native of Jiangsu has quickly fled to the back of the brick oven, where shining, plump ducks are roasting over a fire of fruitwood logs.