Executive Chef Matthew David Ona, CEC, explores street food
and open-air markets in one of the world’s largest cities.
Photography by Fan Shi San 范 石 三
In the beautiful port city of Shanghai n Eastern China, ancient traditions combine with economic strength,
making the city a bellwether of China’s
newfound global identity. Over
many centuries, Shanghai has grown
from a small farming community to
China’s financial and social hub and
its largest city, with more than 16
million residents today and 23 million
expected by 2015.
restaurant in downtown Shanghai. I
also oversaw the opening of Chalet
Suisse, an affiliated restaurant
featuring classic Swiss cuisine. Our
clientele included members of the
international business community and
Shanghai’s upper class. What brought
me to Shanghai? Simply put, my
professional network kicked in, and
I found myself in one of the premier
cities on the planet.
top left: The Shanghai skyline.
top right: Shanghai’s street markets.
It was a privilege to live and work in
this incredible city for 13 months,
serving as executive chef of Napa
Wine Bar & Kitchen, a 120-seat
I lived in Luwan District, located in
the heart of the city. From the balcony
of my condo on the 21st floor, I
observed the early morning bustle
of a metropolis coming to life, and at
night, I was treated to the stunning