[Photo provided to China Daily]

Honor and pressure

Zhu Haifeng, chef at Shanghai Cuisine in Beijing, which has two Michelin stars, said that after the restaurant gained its rating last year, clients quickly flocked to the business.

"We were so busy serving customers on one table after another that we had no opportunity to take a break. I was a little stressed at the time," Zhu said.

The pandemic gave him the opportunity to upgrade the restaurant, from the tableware and wine glasses to the menu and wine list. "We closed the business in February and reopened in March. While we were closed, the staff had little rest and continued to work hard," he said.

Zhu added that in the pandemic, the restaurant's revenue took a hit in February, but business quickly recovered the following month.

"I was a little surprised when we received the two stars last year, as we had only been open for two years and the team still needed to improve. This year, I feel the restaurant has improved in every respect," he said.

Zhu recently launched a house liquor with a partner, and is also looking for an associate to introduce a house wine. "I have many plans to improve the restaurant," he said.

He was not surprised that Shanghai Cuisine retained its two stars this year and was also pleased when its subsidiary, the newly opened Tasty House, won a star.

Zhu feels that Shanghai Cuisine showcases authentic flavor with traditional dishes. Meanwhile, Tasty House acts as a "backyard garden" for him to realize his creative and innovative ambitions and demonstrate his experience in other types of cuisine, including Cantonese, Sichuan and Western.

He thinks there is plenty of room for Tasty House to grow, and hopes that by improving in every way, it can retain its Michelin star.

Luo Qilong, chef at Yu Zhi Lan, the only Sichuan cuisine restaurant in Shanghai to earn a Michelin star.