Shangri-La Hotel, Fuzhou, recently appointed Henry Jiang as its executive chef. Chef Jiang invites new and old gourmets on a brand-new dining journey.

Jiang started his culinary career in 1992 and has over 22 years of operation and management experience. Before joining Shangri-La Hotel, Fuzhou, he worked at several Shangri-La properties for more than 10 years, including Shangri-La Hotel, Qingdao; Shangri-La Hotel, Suzhou; Shangri-La Hotel, Hohhot; and Shangri-La Hotel, Wenzhou.

Jiang is extremely passionate and enthusiastic about cooking. It is worth mentioning that he has studied various cuisines, including European, such as French, Italian, Spanish and German, as well as East Asian, for instance, Malaysian, Singaporean, Vietnamese, Korean, and Japanese. He has a creative knack for combining and summarizing the characteristics and uniqueness of each cuisine.

Jiang uses a modern Western-style management approach in building a strong team. From his perspective, restaurants at a five-star hotel should not only maintain its high standard and good quality, but also provide more training related to the overall perfection of the dining experience. Only then can it be called the “Shangri-La hospitality”.

Upon arriving at Shangri-La Hotel, Fuzhou, Jiang renewed the idea of eZ Café’s original operations. After studying diners’ preference in flavor, he increased the seafood choices. In addition, he rearranged the buffet area based on Western color aesthetics to provide guests with both a visual and gastronomic enjoyment.

In appreciation of nine years’ support from the Fuzhou community, Shangri-La Hotel, Fuzhou, is providing a summer buffet offer. Starting today, the lunch buffet will be priced at RMB188 per person, while dinner will be RMB208 per person. For inquiries and reservations, please call (86 591) 8798 8566.