Grupo Kao was born from the strictest Chinese gastronomic tradition, as a result of the effort, tenacity, love and good work of the Kao family.

The founder Kao Tze Chien, pioneer chef of the Chinese gastronomy in Barcelona since 1956 with the then novel restaurant Gran Dragón.

In 1964 he was emancipated by opening El Pekín, an establishment located on the famous Diagonal Street with Còrsega st, where he used to gather in an elegant space his good clients, characterized in his time by bohemian artists, great sportsmen of the moment and people who appreciated good oriental gastronomy in those years.

In 1976 he moved to what would be the current Shanghai, located in the upper area of Barcelona, with the incorporation of his two youngest children, Jose Maria and Luis Kao.

The first as a chef where his specialty has been to create and innovate new dishes with products from the market adapted to the culinary techniques of the Asian continent.

The second as sommelier, responsible for the selection of the wine list that summarizes about eight hundred references in its entirety.

Chef Jose Maria Kao has always been accompanied by his wife, Mercedes Santín, who also controls the smooth running of Shanghai.

Now, The Kao saga continues with Meilan and Nayan Kao, daughters of Mercedes and Jose María who have developed new concepts such as Kao Dim Sum and Mr.Kao, providing a vanguardist touch but without losing the essence established by the founder.

Now, 4 years after the opening of the first Dim Sum Club of the sisters Kao, arrive in Andorra with its first international project in the Park Piolets Hotel, one union where the objective is none other that transmit the best Kao essence.