Preserving Tradition, Reimagining Jiangnan Flavors

With more than two decades of culinary experience, Hu Kaige, Executive Chinese Chef of Shanghai International Convention Center Oriental Riverside Hotel, brings renewed expression to the refined flavours of Jiangnan cuisine.

Rooted in the culinary traditions of Jiangsu and Zhejiang, Chef Hu is dedicated to preserving the essence of authentic Jiangnan cooking while introducing a contemporary perspective to its flavors and presentation. His cuisine reflects a deep understanding of the region’s culinary heritage, where freshness, balance and the natural character of each ingredient take center stage.

Honoring the Roots, Embracing Innovation

For Chef Hu, culinary tradition is a foundation rather than a limitation. While remaining faithful to the essence of Jiangnan cuisine and allowing the natural flavors of quality ingredients to shine, he continually explores new interpretations through meticulous research and development.

Travelling extensively throughout Jiangsu and Zhejiang, he draws inspiration from regional culinary traditions, local ingredients, seasonal produce and time-honored cooking techniques. These influences inform his ongoing refinement of flavors, textures and presentation, bringing a contemporary sensibility to familiar Jiangnan tastes.

Set against the distinctive riverside setting of Pujiang Xuan, Chef Hu brings together the elegance of Jiangnan cuisine with contemporary dining aesthetics and the evolving tastes of today’s diners. His signature creations celebrate classic flavors while introducing thoughtful new interpretations, creating an elevated riverside dining experience that balances Jiangnan heritage with contemporary refinement.

Signature Jiangnan Creations

Drunkenmantis Shrimp with Aged Fermented Marinade

An Ancient Jiangnan Preservation Tradition

Following a traditional Jiangsu-Zhejiang zuì preparation, fresh mantis shrimp are gently marinated at low temperature in an aged fermented brine. The technique delicately tempers the natural brininess of the seafood while preserving its freshness and sweetness.

A subtle aroma of fermented rice wine unfolds gracefully, complemented by firm, succulent shrimp and a clean, lingering finish—a delicate expression of the refined character of Jiangnan cuisine.

Steamed Yellow Croaker Fillet with Pickled Mustard Greens and Chicken Jus

An Elegant Taste of the Jiangnan Coast

Inspired by traditional coastal steaming techniques from Jiangsu and Zhejiang, this seasonal seafood dish features tender yellow croaker fillets steamed with local pickled mustard greens and a savory chicken jus.

High-temperature steaming seals in the natural freshness of the fish, while the gentle saltiness of the mustard greens enhances its delicate sweetness. Clean, mellow and comforting, the dish captures the understated flavors of the Jiangnan coast.

Wok-Fried Eel with Fresh Prawns

A Classic Shanghai Interpretation

Drawing on traditional Shanghai-style wok cooking, tender eel is quickly stir-fried over high heat with fresh prawns before being finished with aromatic hot oil.

The result is a dish of lustrous color and supple texture, with a delicate wok aroma rather than an overly rich finish. Fresh, subtly sweet and lingering on the palate, it reflects the precision of Shanghai cuisine and the importance of mastering heat and timing.

Bean Noodles Braised in Xishi Prawn Broth with Scallop Roe

A Refined Taste of Zhejiang’s Coastal Heritage

Traditional hand-crafted bean noodles from Taizhou in eastern Zhejiang are made using sweet potato starch, giving them a translucent appearance and supple texture that holds beautifully during cooking.

Slowly braised in a delicate Xishi prawn broth and finished with scallop roe, the noodles absorb the layered sweetness of the seafood. Gently reduced over low heat, the broth envelops each strand with depth and richness, creating a dish that elegantly captures the flavors of Zhejiang’s coastal cuisine.

Shanghai-Style Kung Pao Prawns

A Contemporary Expression of Haipai Cuisine

Inspired by the adaptive spirit of Shanghai’s Haipai culinary tradition, this interpretation features plump, fresh prawns carefully shaped by hand.

Rather than the bold heat and intensity traditionally associated with Kung Pao flavors, Chef Hu adopts a more restrained seasoning profile, balancing gentle sweetness and acidity with a refined finish. The result is a harmonious and contemporary creation that reflects Shanghai’s preference for elegant, nuanced flavors.

Soup-Filled Prawn & Foie Gras Guotie

A Refined Contemporary Dim Sum Creation

Combining the delicate sweetness of fresh prawns with the rich, velvety character of foie gras, this signature creation offers a distinctive interpretation of the classic guotie.

The delicately thin wrapper is crisp and tender, enclosing a generously juicy filling. The freshness of the prawns meets the creamy richness of foie gras, creating layers of texture and flavour. A thoughtful fusion of Chinese craftsmanship and contemporary culinary sensibility, the dish brings a refined touch of creativity to the dining table.

A Taste of Jiangnan, Reimagined by the Huangpu River

Through a thoughtful balance of heritage and innovation, Chef Hu Kaige presents Jiangnan cuisine with a contemporary sense of elegance. At Pujiang Xuan, time-honored flavors meet modern culinary craftsmanship, complemented by the restaurant’s distinctive riverside setting—inviting guests to experience the enduring character of Jiangnan cuisine through a new lens.