The foods of Shanghai, a major international seaport in the estuary of the Yangtze River, stress flavors which are heavier, sweeter, and oilier. Cantonese chefs are known for their light touch with ingredients and the foods are slightly undercooked to stress the natural flavors. As the old Chinese proverb says, 'If you want good food, go to Guangzhou.' Because of the subtropical climate, the growing season is year round, allowing chefs to depend on the freshest ingredients. Of all the regional cuisines in China, Cantonese is the one considered haute. In the kitchen with Chen are another chef from Guangzhou, and one who came to Charlotte via a restaurant in the five star Sofitel Jin Jiang Tower hotel in Shanghai.

He is, however, usually on hand during the dinner hours to help with any questions. Finally the Manager Bob ('Not my Chinese name, but easier') Lam came to my rescue. Several days went by before I found a person in the establishment who spoke English. No buffet here, and the phone is not always answered by an English speaker. A native of Guangzhou (formerly known as Canton), Chen trained at the renowned Pan Xi Restaurant in that city.Ruby Palace Bistro is not an Americanized Chinese restaurant. Chen, who specializes in Cantonese cuisine, had also been the chef at the old Ho Toy (when it was Chinese, not Thai) in Plaza Midwood. In 2000 Chef Chen sold his share and left the kitchen of Dim Sum Chinese Restaurant on Central Avenue to strike out on his own at the 136-seat Ruby Palace Bistro. Not everyone has caught on, and that was three years ago. When Wenda Chen bought the Ruby Palace in Matthews he added the word Bistro and thought everyone would know the place had changed from a buffet style Chinese spot to a restaurant.

Chef chen translation