Johnson Zhu, the chief chef of Jade Garden, said the restaurant selected the best staff and most popular dishes for its Expo outlets.

"We are required to serve food representing the highest culinary standards of our business," Zhu said. "Besides that, bones, shells and packages have to be removed before serving to avoid producing rubbish. This is in keeping with the 'low-carbon' lifestyle encouraged by the Expo organizers."

Mizhi huofang (sliced ham with honey sauce) is one of the chef's recommendations. The restaurant only selects the best cuts of ham from Jinhua in Zhejiang province, an area known for producing the best ham in China. The restaurant uses a traditional cooking method passed down from 1930s and improves on it by creating a "secret" sauce. The meat is tender and tastes sweet outside and salty inside. The chef suggests diners make reservations specifically asking for mizhi huofang because of the big demand for the dish.

The restaurant created two cuisines for the Expo: Stir fried shrimp with fragrant vegetables and leeks; and sauted sea cucumber with fresh crabmeat. The former wins diners' hearts with its beautiful color and delicious taste, while the later is outstanding for the high-quality sea cucumber and crabmeat, which are imported from South Africa and Sri Lanka.

Stir-fried shrimp with fragrant vegetables and leeks is a must-try dish. The chef chooses the best shrimp from Malaysia, mixes them with a dozen different seasonings and flavorings, and cooks them in oil at a low temperature. The way it is served is also impressive: The shrimp are arranged in the shape of peony, China's national flower, which symbolizes prosperity and auspiciousness.

The dish smells fragrant when served, is fresh, juicy and sweet when first tasted, but with a delightful spicy aftertaste.