i. Biography
Pan Jiulong is Executive Chef of Zhejiang Heen in Hong Kong, where the brief is narrowly defined and clearly executed: Zhejiang and Shanghai cuisine. In a city built on speed, the kitchen is organized around precision, balance, and restraint. The work lands less as display than as control—an approach that keeps the focus on the restaurant, the regional style, and the discipline needed to hold both in place.
Coming Up
Today, Pan is Executive Chef of Zhejiang Heen. That role places Pan Jiulong at the center of a kitchen with a defined mandate: to carry Zhejiang and Shanghai cuisine with consistency inside a polished Hong Kong setting. Executive Chef here means shaping the pace of service, setting the kitchen's standards, and keeping the house style legible from plate to plate. The point is not range for its own sake, but fidelity to a regional brief that depends on exactness, restraint, and steady execution.
Where They Are Now
He leads the kitchen at Zhejiang Heen, with a specialty in Zhejiang and Shanghai cuisine. This is cooking that depends on control rather than volume, and Pan's position calls for a measured hand. Leading a kitchen in this context means keeping textures clean, flavors in balance, and the regional identity intact. Zhejiang and Shanghai cuisine provides the framework; Pan Jiulong's job is to keep that framework readable in service, translating tradition into a formal dining room without dulling its character. The result is a practice rooted in precision and disciplined interpretation.
Signature
Pan's signature dishes include Minced Meat in Rice Crusts, Minced beef crispy rice cone, Sliced eels' back with garlic, Crispy rice wrapping minced chicken with pine nuts, and Sweet soya river shrimps in shell. Read together, these dishes point to a kitchen that works through texture, contrast, and careful assembly. Minced Meat in Rice Crusts and Minced beef crispy rice cone put crunch against softness and make structure part of the flavor. Sliced eels' back with garlic shifts the register toward something more direct and aromatic, while Crispy rice wrapping minced chicken with pine nuts suggests layering and control, with each element held in relation to the next. Sweet soya river shrimps in shell brings a quieter finish, marked by delicacy and balance. As a group, the signatures show how Pan Jiulong frames Zhejiang and Shanghai cuisine at Zhejiang Heen: controlled, textural, and exact.
Profile updated August 2026
FAQ
Asked of Pan
What is Pan Jiulong's current role?
As of 2026, Pan Jiulong is Executive Chef.
What is Pan Jiulong known for?
Zhejiang and Shanghai cuisine.
