September 20th, 2019, Shanghai – In the selection of the MICHELIN Guide Shanghai 2020 released yesterday (19th), two high-profile restaurants are recognized with michelin stars. One is 8 1/2 Otto e Mezzo BOMBANA Shanghai which is lauded with the two-Michelin-stars status, 4 years in a raw; another is Yu Zhi Lan, a one-star Sichuan cuisine restaurant joining the list for the first time.
8 1/2 Otto e Mezzo BOMBANA Shanghai is lauded 4 times with the two-Michelin-stars status
8 1/2 Otto e Mezzo BOMBANA Shanghai was awarded two Michelin stars four times under the leadership of chef Riccardo La Perna. In honor of all the diners who have been supported 8 1/2 Otto e Mezzo BOMBANA Shanghai, the restaurant is now offering a selection of the most popular Italian dishes of the past few years. Signature Menu only available in limited quantities, with 2180 RMB per person.
Left: Food & Beverage Director Gian Luca, right: chef Riccardo La Perna
Chef Riccardo is very grateful and says, “we are always enthusiastic about cooking and we insist with good quality of Italian style. Thanks for your support and recognition of 8 1/2 Otto e Mezzo BOMBANA Shanghai for so many years. We will continue to work hard to offer you with best dining experience.”
Yu Zhi Lan, the only Michelin-starred Sichuan cuisine in Shanghai
Yu Zhi Lan Shanghai, which has been open only one year in Shanghai, has recevied the honor of 1 star and become the only Michelin-starred Sichuan cuisine in Shanghai. The acclaimed private home cuisine comes from Chengdu and was founded by Lan Guijun, the father of chicken feet with pickled peppers. Luo Qilong, the apprentice of Lan Guijun, is now the chef of Yu Zhi Lan Shanghai.
From the left to the right: chef Lan Guijun, manager Wang Chenyu and chef Luo Qilong
Chef Lan has always been unique with his exquisite and delicate style. “Thank you for the recognition by Michelin Guide, and thanks to chef Luo and Shanghai team for their efforts to convey the culinary philosophy of Yu Zhi Lan to every patrons through the purest and natural flavors with our dishes. To do one thing, the difficult part is to persist. I still owns diverse enlightenment towards life and cooking every day, and I continue to learn from the market. Sincerely thank you everyone who visited Yu Zhi Lan Shanghai.” Chef Lan says.
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