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It is a top-class Cantonese restaurant combined with famous Jiangnan dishes. The restaurant focuses on "good experience, services and ambiance” and strives to be the “temple of modern fine Chinese cuisine". All the black painted window frames, copper handles and switches are preserved in their original classic style. The historical Huangpu River can be seen from the white glass of the windows on three sides.
While preserving the traditional taste of Cantonese cuisine, Bund 18 also created the modern fusion Cantonese gourmet with other streams of cooking. The Chinese delicacies are enriched with western utensils and tableware to deliver the perfect exquisite Chinese dinning environment.
Chief chef Tao Zhi-Hai is a well-seasoned Cantonese cook with 28 years cooking and 10 years chief chef experience. Nicknamed, Master E-Tao, he started learning the art of cooking since 14 years old from the Hong Kong cookery master, Li Qiang Among his more than 30 years of Cantonese cooking experience, there were also many overseas cooking years. He has traveled around the world and his specialties are the “Chinese and Western Fusion" dishes integrating the features of French, Taiwanese and Italian cooking art into Cantonese cuisine.
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