Approach to LE SUN CHINE,Approach to WORLD CUPRoom Sales

Approach to LE SUN CHINE,Approach to WORLD CUP May 25—— June 10, during the World Cup, we will have 3 different sets of VIP deluxe rooms(RMB1288/ per room/per night) for you to choose and book. We will cheer the World Cup Games with you and give a dozen of beer for free, Continuous stay for 3 or 5 nights, you will get more package promotions and discounts.

  • Johnny Gu

    Executive Chef – Lilac Family Cuisine
    Le Sun Chine Shanghai – a member of Relais & Chateaux
    Starting his gourmet career from 1996 at the first international five star hotel in Pudong shanghai , taught by David Yip, Chinese Cooking Master, The French Blue-ribbon Badge, Five-star diamond award.
    In 2002, he joined Nobel House, a top seafood restaurant chain to be the executive chef. Win 3rd place in 7th international cooking competition.
    In 2010, cooperate with Gianni D’amato, Italian Michelin ...

  • Zhangwei

    “Create cuisine with smile, create smile with cuisine.” Influenced by my father since I was a child, I’m interested in cooking. After graduated from college, I choose to be a chef which I’m fond of it. Cooking brings me endless pursuit of the dream of happiness and energy. I also convey happiness to every guest who loves food via my cooking.
    In fact, cooking enables me to bring the sense of happiness to people. There exist a potential behind every diner and as chefs we should seize the desir ...

  • Sun Wangda

    “No best, only better, believe yourself and attitude is a key for everything.” as his working credendum.
    He devoted himself to the study of culinary skill for a long time and used to work in Nanya restaurant, Zitao garden restaurant, Mingxuan restaurant and so on. After his hard working, he got the recipe of culinary skill and good at cooking Sichuan cuisine, Shanghai cuisine and local cuisine. Furthermore, he is also expert in cooking desserts. Sun Wangda got the Group Gold Medal of Zhabei Cu ...

  • Yan Leiping

    Believing in the motto “Every profession produces its own leading authority”, Yan Xueping sticks to cautious and conscientious work in cooking career. After going through 18 years practice and experience, she was employed by Jesse restaurant in 2001 which named “The most pure of old Shanghai taste and ten lane restaurants in Shanghai”. In 2004, she was sent to Hong Kong Jesse restaurant work as a chief in cold dish, which attributed to the CEO-li Guohua’s cultivation. Hong Kong new Jesse re ...

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