Shang Palace at Kowloon Shangri-La Presents Authentic Huaiyang Cuisine (China)
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Shang Palace at Kowloon Shangri-La Presents Authentic Huaiyang Cuisine (China)
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Category: Asia Pacific - China - Gourmet restaurants
- Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2010-10-26
Between 18 and 28 November, Kowloon Shangri-La, Hong Kong presents an 11 day Huaiyang feast for guests at the Michelin two-star Shang Palace. A team of three skilled guest chefs comprising Ye Haiyan, Wang Hongcai and Joe Wang will bring the authentic rendition of Huaiyang cuisine from Shangri-La Hotel, Qingdao.
A Yangzhou native, Chef Ye has over 18 years of experience in Huaiyang cooking, while Chef Wang Hongcai has nearly a decade of experience in preparing Huaiyang delicacies. Pastry Chef Joe Wang, who has cooked for a number of important Chinese government officials, has over eight years of experience in making Huaiyang snacks and desserts.
Originated from the Huai’an, Yangzhou and Zhenjiang areas in Jiangsu province, Huaiyang cuisine has been dominating the culinary heritage of China since the Tang Dynasty, alongside Cantonese cuisine, Shandong cuisine and Sichuan cuisine. Over the centuries, the superior Huaiyang specialities have been served at numerous important occasions in China, including the first state banquet for the establishment of the People’s Republic of China in 1949.
Coming from the lower reaches of the Yangtze River where marine life is aplenty, Huaiyang cuisine uses a lot of fresh water seafood and ingredients, making the dishes fresh in taste, and sweet and light in flavour. Preparing Huaiyang cuisine requires meticulous cutting skills as well as experience in delicate cooking methods, including slow braising and stewing. With master chefs’ excellent carving techniques, Huaiyang dishes are artfully presented.
During the Huaiyang promotion, guests can look forward to an array of authentic Huaiyang dim sum, soups and main dishes prepared by the three master chefs. The à la carte menu includes Steamed Minced Pork Bun in Huaiyang Style, Handmade Noodles in Superior Fish Broth, Boiled Glutinous Rice Dumplings in Huaiyang Style, Shredded Bean Curd Soup with Mushroom and Sliced Abalone, Braised Dongpo Pork in Casserole, Sweet and Sour Mandarin Fish, among other delights. Guests can also opt for a set menu for 12 persons at HK$6,388. The promotion is available for lunch and dinner.
All prices are subject to 10 per cent service charge. For reservations and further information, please call (852) 2733 8754.
Lavishly decorated in auspicious red and gold with traditional motifs imported from China, Shang Palace offers a range of dim sum, set lunch and à la carte menus for lunch from noon until 3 p.m. Monday to Saturday, and 10:30 a.m. to 3 p.m. on Sunday. Offering a range of set dinner and à la carte menus to tempt the discerning palate, the restaurant opens daily for dinner from 6:30 to 11 p.m.
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