Art in orange: Chef's modern twist on ancient dish

Over at Yong Yi Ting, chef Lu Yiming is busy creating his own crab feast. The Chinese restaurant at the Mandarin Oriental in Shanghai's Pudong district was among the city's restaurants that were awarded a Michelin star this year. Another of his restaurants, the vegetarian eatery Fu He Hui, also snagged one star from Michelin, making Lu the only chef in China who runs two Michelin-starred restaurants.

Known to many customers and colleagues as Tony Lu, the 34-year-old Shanghai native has been creating crab feasts every autumn since 2000, and they've become a mainstay at Yong Yi Ting since it opened in 2013. His signature dishes are the steamed orange filled with hairy crab cream and yellow rice wine, and the baked crabmeat souffle.

This year, in the wake of the Michelin honor, Lu has added four new crab dishes for the season, upping his total crab offerings to more than 20.