香港六合彩资料网

The house of chef Lan Guijun, a Sichuanese chef who has been called the “the new emperor of Chinese gastronomy” (Fuchsia Dunlop in the Financial Times); a “high priest of gastronomy” (Conde Nast); and “kaiseki-like” (The New York Times). After opening in Chengdu in 2011, where his minimalist renditions of Sichuan food flopped for a full year before finally finding their audience, Lan has gone on to achieve the international and national recognition. Now, for the first time, he’s out of his hometown kitchen and here with us in Shanghai, in a private villa on Julu Lu. You must reserve your menu in advance — 688rmb or 888rmb for lunch, or 988rmb, 1288rmb or 1488rmb for dinner, plus 10% service.