From September 15 to 20, chef Tony Su from the renowned Xi Ji Xuan Restaurant at Four Seasons Hotel Shanghai will take foodies on a week-long gastronomic journey.

Savour Shanghainese delights such as the comforting and delicious double-boiled pork soup with bamboo and preserved pork ($14), and chilled rice bean curd with black mushroom and peanut ($10), which is cooked using unique ingredients and robust in flavour. Signature dishes from this Shanghainese restaurant include sautéed crystal shrimps with Long Jing tea ($26) and the marinated fish and beancurd in fermented rice wine ($12).

190 Orchard Boulevard, Level 2, Four Seasons Hotel. Tel: 6831 7220

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