Fook Lam Moon, the internationally renowned Hong Kong Cantonese restaurant, opened its first restaurant in mainland China at the Pudong Shangri-La, Shanghai hotel in October 2004. The opening introduced mainland gourmands to Fook Lam Moon’s 56-year dedication to centuries-old culinary craftsmanship.
The restaurant’s roots reach back to 1948 when Grand Master Chef Chui Fook Chuen catered lavish dinner parties for wealthy Hong Kong tycoons. In 1972, his sons established Fook Lam Moon as it is known today. Continuing the legacy, son and Master Chef W.K. Chui personally developed and approved every menu item at the Shanghai restaurant.
Against floor-to-ceiling views of the historic Bund, diners discover the essence of Cantonese cuisine in which the color, fragrance and taste of fine ingredients are enhanced by steaming, stewing and braising.
Highest grade Amitori abalones are prepared with a delicate sauce achieved by monitoring cooking time by minutes, even seconds. The nests of South Seas canaries, built only three times a year, are used for Braised Stuffed Bird’s Nest with Bamboo Pith. Shark’s Fin with Brown Sauce incorporates one of three fine varieties of shark’s fin, in a lengthy process of soaking, braising and grilling. Many consider these dishes and Roasted Suckling Pig, Fried Rice inside Lotus Leaf and Deep Fried Crispy Chicken, “musts” when dining at Fook Lam Moon.