Shang Palace – Garden, Travel, Photo Journal

Shang Palace Cantonese restaurant at Shangri-La Hotel Paris France

It is quite rare to have Chinese cuisine highly praised but this one star Michelin restaurant offers some authentic traditional Cantonese cuisine beautifully orchestrated by Chef Samuel Lee Sum. Born and raised in Hong Kong, Samuel discovered the delightful perfume of traditional Chinese cuisine from his mother which later dedicated his life into the art of fine Chinese cooking.After having worked in China he joined Shangri-la hotels and today heads the Shang Palace while keeping to the Cantonese high gastronomy cuisine using the finest and seasonal ingredients. From crispy Peking duck Imperial style to grilled chicken in lotus leaves or braised fish on a bed of garlic bathed in ginger you are sure to be pampered voluptuously while sitting in a cozy elegant setting.

Samuel Lee Sum head Chef of Shang Palace at the Shangri-la Hotel Paris France

My epicurean journey begins with sesame flavoured marinated beans as a mouth watering appetizer.

Followed by a series of delicious and tasty steamed dumplings, these irresistible “Dim Sum” are served in their traditional bamboo baskets. With an array of succulent “Siu Mai” and “Ha Kao” shrimp and pork dumplings topped with crab roe together with Shanghainese pork buns and scallop dumplings you are sure to ask for more. Next are meat filled steamed buns, these popular Asian street food – one of the best barbecued pork buns I ever had.

To savour one of the Chef’s specialty dish is definitely the must try shrimps filled crispy red rice flour rolls.

Clear soup comes next – with very tasty crab meat dumpling and Bok Choy Chinese cabbage …

With of course the irresistible traditional Cantonese fried rice Chef style – another very tasty exotic mixture of fine shredded egg yolk, shrimp, chicken, barbecued pork, bamboo shoots, mushroom, green peas and ham.

Tasty Cantonese fried rice Chef style

Fresh traditional desserts to end up my epicurean journey at Shang Palace – chilled mango cream with pomelo and sago popularly known as Yang Zhi Gan Lu and Xue Mei Niang glutinous soft rice balls similar to Japanese Mochi rice cakes filled with chilled mixed fruit and cream.