Shou, Mao-Jang
Chef Shou started at the bottom 21 years ago, washing pots and peeling vegetables. Over the years he worked at various traditional Chinese restaurant, improving his skills while learning the intracacies of Chinese cuisine.

For the last 5 years Chef Shou has been in the kitchen of Shanghai 1924 where he has been adapting the traditional heavier and oiler style of cooking to the modern way—lighten, and healthier with western influences.