This dish made with ground pork and sesame and the Jade Bamboo with Fish (above) are two of chef Yu Jiaqiang's proud creations that please both your eyes and tongue.

Executive chef Yu Jiaqiang, who has won the only laurel among Shanghai participants in an international culinary art competition, specializes not only in cooking, but food carving and presentation.

The Jade Bamboo with Fish - cucumber carved into the shape of bamboo filled with fish meat - is a work of art you won't want to destroy. It was also delicious.

Clam and Crab Meat makes people's mouths water before they even see it, but its presentation is again an artistic achievement. Crab meat and clams are mixed and served in beautifully arranged shells.

A reservation may be necessary for some dishes that need hours of work to prepare.

A dragon or phoenix carving out of a pumpkin standing in the middle of the dinner table is gorgeous for any special occasion.

Yu, who was listed in the Who's Who of Chinese Culinary Masters, has cooked for top state, city and military leaders.

The restaurant offers specials throughout the year and the deep-fried live perch with pine nuts and sweet and sour sauce now sells for only 1 yuan (12 cents) and a yellow snake at 38 yuan (US$4.6) for half a kilo.

Waitresses in embroidered red dress are sweet and eager to serve customers.

Tian Yi Se is located on the second floor of the Datong Clubhouse, which has many recreation and sports facilities open to the public such as karaoke, ping-pong, billiards, gym, mahjong, Internet bar, tennis court and a 25-metre heated swimming pool.

(Shanghai Star 04/05/2001)