The story of 102 House began in Foshan, where manager Yao Min and chef Xu Jingye opened the first restaurant in 2006 inside a private house in the alleys of Chancheng District. Their vision was to preserve and present the ancient Cantonese(Guangfu) banquet cuisine of the Lingnan region, sharing Foshan’s rich culinary culture with a wider audience. In the summer of 2021, 102 House brought this heritage to Shanghai, marking a new chapter for traditional Cantonese fine dining on the Bund.

At the helm is Chef Xu Jingye, a protégé of Cantonese master Chen Daben. Xu applies meticulous techniques to seasonal ingredients, presenting dishes such as perfectly steamed fish with precision and restraint. His cuisine remains firmly rooted in Lingnan traditions while incorporating subtle modern interpretations. Signatures include refined versions of Sweet and Sour Pork, adjusted seasonally so that each rendition reflects shifting ingredients and flavours.

Chef Xu draws inspiration from Japanese kaiseki, adapting its philosophy of seasonality and harmony to Cantonese banquet cuisine. His guiding concept—“clean, fresh, refreshing, tender and smooth”—forms the backbone of the restaurant’s four seasons menu. Seasonal vegetables, delicate seasoning, and a respect for the original taste of ingredients define the experience, allowing ancient banquet dishes to be revived with contemporary refinement.

More than a restaurant, 102 House serves as a living archive of Cantonese banquet culture. Through discipline, vision, and reverence for tradition, it offers Shanghai diners a rare opportunity to experience Lingnan’s timeless flavours in a modern setting, bridging past and present with clarity and grace.