Lu Style (Huangpu)

The head chef is a Shandong native, who started his career at the age of 18 as an army chef. The menu features the freshest catch from Bohai Sea – shipped in daily – and the chef fine-tunes his recipes according to the season. The Jiaodong cold appetiser platter includes four kinds of seafood with different seasonings. Live or dried sea cucumber is braised in a scallion sauce with corn smut, a mushroom believed to have health benefits.

Lu Style (Huangpu)

• The head chef is a Shandong native, who started his career at the age of 18 as an army chef.
• The menu features the freshest catch from Bohai Sea – shipped in daily – and the chef fine-tunes his recipes according to the season.
• The "Jiaodong cold appetiser platter" includes four kinds of seafood with different seasonings. Live or dried sea cucumber is braised in a scallion sauce with corn smut, a mushroom believed to have health benefits.

Signature Ingredients

• Bohai Sea seafood (fresh daily): The freshest catch from the Bohai Sea is shipped in daily and forms the core of Lu Style's seafood-forward menu. The chef tunes recipes according to the season to highlight delicate brininess and peak umami in each dish.
• Sea cucumber (live or dried): A prized luxury ingredient, braised in scallion sauce with corn smut to showcase its gelatinous texture and its ability to absorb aromatic flavors.
• Corn smut (a mushroom): An earthy, healthful mushroom used alongside sea cucumber to add depth and a distinctive textural contrast, valued in the dish for its subtle umami and wellness associations.
• Scallion sauce: A bright, aromatic braising medium that carries seafood flavors and complements the sea cucumber's texture and the corn smut's earthiness.
• Jiaodong cold appetiser platter (four seafood types): The signature cold platter featuring four kinds of seafood with different seasonings, illustrating Lu Style's emphasis on seasonal, seafood-forward flavors and the regional Shandong culinary influence.