Sui Tang Li at Upper House Shanghai: Meet the Chef

Jan 25

We sat down with Chef de Cuisine Tony Ye of Sui Tang Li at Upper House Shanghai. When in Shanghai, sampling xiaolongbao is essential—the heart of the city’s cuisine. At Sui Tang Li in Upper House Shanghai, their signature fusion xiaolongbao pairs delicate soup dumplings with Spanish Iberian ham, marrying East and West in a single bite.

Chef Tony Ye of Sui Tang Li at Upper House Shanghai: Meet the Chef

Tell us about what your morning routine looks like, and how you like to end your day?

I rise at half past seven each morning and begin with a session of Eight-Section Brocade to center myself. To wind down in the evening, I often watch culinary videos online before turning in around eleven o’clock.

Do you have any awards or achievements you’d like to mention?

Since opening Sui Tang Li in 2018, it has been a great honor to lead the team in achieving the Black Pearl One Diamond Award for seven consecutive years, along with being recognized as a Michelin-Selected restaurant. With our newly launched private dining rooms and our Chef’s Story series—which reinterprets Chinese and international flavors while staying true to the essence of Shanghai cuisine—we aim to elevate Sui Tang Li to new heights both at home and abroad.

Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?

I have two great inspirations: one is my master, Chef Lu Yiming (卢怿明), and the other is Chef Ye Zhuojian (叶卓坚), who has been a true mentor in my life. To aspiring chefs, I would say: while talent matters, diligence matters even more. It’s also vital to step outside your kitchen—travel, explore, and broaden your horizons. Experience, especially for a chef, is truly indispensable.

What do you typically cook at home?

I often prepare rice cakes and rice noodles. One family favorite is simmered rice cakes with Sanmen crab and black pepper. I also make braised rice noodles with a variety of seafood—usually clams or prawns. It’s a comforting meal that everyone at home really enjoys.

What’s a food trend that you’re loving right now and why?

At the moment, I’m really drawn to the shift back to nature in dining—it’s all about celebrating fresh, quality ingredients. Looking ahead, younger diners are increasingly seeking personalization and experiences that resonate emotionally. There’s also a clear move away from pre-prepared or processed foods, with a stronger emphasis on authenticity and craft.

What’s the strangest food combination you’ve ever tried? And, did you like it?

The most unusual combination I’ve come across is a hotpot made with a sour liquid extracted from a cow’s stomach—often known as “牛瘪火锅” (niú biě huǒguō). To be perfectly honest, I’ve yet to work up the courage to give it a try myself—it remains quite an adventurous challenge!

What drink do you enjoy most?

I’ve always been fond of sake. Its origins can actually be traced back to ancient China, with records dating as far as the Han dynasty. There’s a poignant line from classical poetry that comes to mind: “With a cup of cloudy wine, I ask the blue sky: why can flowers bloom again, yet youth never returns?” For me, sake carries that sense of depth and timeless reflection.

Have you ever cooked for a celebrity? Do you have a story to tell?

Yes, I once had the pleasure of cooking for the lovely couple Jay Chou and Hannah Quinlivan. They were particularly fond of my signature dish—Xiaolongbao filled with Spanish Iberian ham. It was a delightful experience to see how a modern, cross-cultural twist on a Shanghai classic could be so warmly received.

What’s your Instagram so readers can follow you?

I’m more active on Xiaohongshu (Rednote). I’d be delighted to share a drone video from one of my trips to Sichuan, China—it’s a lovely way to bring the landscape and flavors to life.

Why should readers visit Sui Tang Li in Shanghai?

When in Shanghai, trying Xiaolongbao is an absolute must—it’s the soul of local cuisine. Here at Sui Tang Li, we offer my own original creation: fusion Xiaolongbao with Spanish Iberian ham, which brings together East and West in one delicate bite. Beyond the food, Upper House Shanghai embodies our philosophy: “Our House, your home in Shanghai.” It’s a place where warmth, innovation and hospitality meet—and that’s exactly why you should come and experience it for yourself.

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