Shanghai Blues Appoints Executive Chef To Spice Up Menu     Critically acclaimed Chinese restaurant Shanghai Blues is diversifying its menu and launching a selection of new dishes following the appointment of renowned Chef Chen Quan Zhang. The new chef works alongside Executive Head Chef Hong Qui Feng who has been working for Shanghai Blues since it opened a year ago, in response to the restaurant's growing popularity, with a view to creating a seasonal and inspiring menu. Chen Quan Zhang is concentrating on developing modern Chinese dishes and experimenting with new recipes for the restaurant's menu. New dishes introduced include Supreme Soy Sauce King Prawns, Chilled Chilean Seabass and Shark's Fin-Gourd. Hong Qui Feng now focuses on the dim sum which has won Shanghai Blues much critical acclaim. Andrew Hung, General Manager, explains: "We strive to offer the highest standards and with the restaurant becoming more and more popular, we felt it was time to appoint a second chef to support Hong Qui Feng and further excel at the food we serve. We were awarded a star in the Egon Ronay Restaurant Guide last year and aim to get another one this year. Chen Quan Zhang is the perfect man for the task." The restaurant has also launched a Chilled Mixed Platter, perfect for the summer, with a selection of Chinese specialities such as Seabass on a bed of Spicy Cabbage, Razor Clams and Jelly Fish with Sesame and Chilli Dressing garnished with Fresh Seaweed, Marinated Duck and To-fu. Set lunch options that are quick and offer value for money at £8.80 include a selection of dim sum and combination platters - comprising of Barbecued Pork Slices, Spicy Cabbage, King Prawns with Buddhist Monk Vegetables and rice.     top