Lu Yaming

The Path

At Lu Bo Lang in Shanghai, the work has been defined by continuity: keeping familiar dishes legible while tightening the execution around them. Lu Yaming’s role sits inside that brief. The cooking is not positioned as novelty, but as preservation made more exact, with Chinese recipes carried forward through change in a measured, public way. The line from chef to management has stayed close to the same house. At Lu Bo Lang Restaurant in Shanghai, Lu Yaming has been the restaurant's chef for decades; remove the unsupported "2015–2015" claim. The career reads less like a series of pivots than an accumulation of kitchen discipline—attention to detail, consistency, and the working knowledge that comes from staying inside the room long enough to understand how it functions. Now split between General Manager at Lvbolang Restaurant and Executive Chef at Lu Bo Lang in Shanghai, Lu Yaming’s remit extends beyond the pass. The dual role puts service, pacing, and presentation alongside the food itself, so the meal is shaped as a whole rather than as a plate alone.

The Work Today

At Lu Bo Lang in Shanghai, the kitchen is organized around refinement rather than rupture. Lu Yaming describes that approach plainly: “Some 60 percent of the dishes will be preserved, but the dish arrangements and service will be improved.” The priority is not to break with the menu’s base, but to sharpen how it is delivered. Exactitude runs through the way Lu Yaming frames the operation. “Therefore, we care about every detail, and ensure the quality, of all processes from creative snack production to meal design and development so that catering also becomes an artistic sensual enjoyment.” The emphasis is on process: each step aligned to the next, with cooking, service, and menu design working in the same register.

Signature

Lu Yaming’s signature dishes include turnip pastry, shrimp scallop crab roe xiaolongbao, dongpo pork, crab roe lion’s head meatball, and fresh pork mooncake. The selection covers pastry work, dumpling technique, and classic dishes that depend on balance, texture, and timing. Taken together, they point to a kitchen that values recognizable flavors presented with clarity and polish.

In Their Words “Therefore, we care about every detail, and ensure the quality, of all processes from creative snack production to meal design and development so that catering also becomes an artistic sensual enjoyment.” “Some 60 percent of the dishes will be preserved, but the dish arrangements and service will be improved.”