INTRODUCTION

Y2C2 is a Chinese restaurant showcasing contemporary and contrasted Cantonese food concept: Yin vs Yang - Classic vs Contemporary .   Chef Zhou Han Ming catches his culinary ideas from dual essences of Yin & Yang, adds a seasonal product approach and hatches into an ever-evolving cuisine based on classic Cantonese cooking technique: Tradition looks for Originality, Modernity for Authenticity.

Located on Shanghai South Bund, Y2C2 Tan Wai Lou is part of Wharf Warehouse Number 2 overlooking the Huangpu River. Designed by architect firm KokaiStudio, which is led by Filippo Gabbiani, the restaurant is filled with elegant and harmonious tradition touched with stimulating and modern sense. Y2C2 aims to offer an efficient and personalized service with a palatable dining experience.  Being the latest project by F&B specialist VOL Group, it just opened.

ABOUT - CHEF

Zhou Han Ming, restaurant chef of Y2C2, born in Shun De, now is Cantonese culinary master of China and Chaine des Rotisseurs member.

From his hometown in Shun De, Guangdong to Beijing, Chef Zhou Han Ming has honed his childhood love for the culinary arts for over 20 years. Dedicated to the study of food and beverage, with a sharp eye for delicious trends his personal motto is “cooking is a form of creation.” Locals will note his Western influences, foreigners his authentic Chinese heart, leading Y2C2 with wholesome flavors and freshness.

FOOD – HOW TO ORDER CANTONESE

Mindful of Yin and Yang, each meal is a blend of unique dishes, delivering balance in the order served: Essential to any gathering, guests begin by sharing tea as a traditional way to show honor and friendship.

Starting the meal, a selected cold dish is served, soft textures to promote the appetite. Next comes a “Cantonese blessing” of slow-simmered soup, providing nutrition with a harmony of fresh meat, blended herbs and seasonal ingredients to balance the body’s natural energies.  

With a renewed vigor comes the phase of hot dishes, auspicious red and other colors introducing sweet and roasted flavors, stimulating the senses and rapport between host and guests. The meal continues with a zesty dish holding to the Cantonese saying: “a feast requires poultry.” Sensuous rhythm then presents a freshly prepared fish and vegetable dish, sublime color and textures lending a final touch to an unforgettable meal. Yet a finishing garnish of sweetness, delightful syrups and desserts, send beloved guests off knowing they are appreciated.