Shang Palace at the Shangri-La, Paris
Shang Palace: Authentic Chinese Restaurant
Shangri-La Hotel, Paris welcomes Cantonese Chef Frank Xu as head chef of Shang
Palace, the first hotel restaurant in Paris dedicated to fine Chinese dining. A master of
one of the most refined cuisines in the world, Chef Xu has been part of Shangri-La
Hotels and Resorts for a decade, most recently at Shangri-La Hotel, Beihai.
United by a quest for excellence, Chef Xu and Chef Philippe Labbé, the executive chef
of Shangri-La Hotel, Paris, have created a 60-dish menu composed exclusively of
seasonal produce so that guests may discover the true delicacy of Cantonese cuisine.
“It is an honour to have been chosen by... [MORE]
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[CONT] ...Shangri-La to inaugurate the first Shang Palace
in Europe,” said Chef Xu. “Paris is an extraordinary city and an exceptional place to
showcase Chinese haute cuisine for the world to discover and appreciate.”
Alongside traditional favourites such as herb-based soups, an assortment of freshly
made-to-order dim sum and stir-fried specialties, highlights from the Shang Palace
debut menu include Lo Hei Salmon, served sashimi style with shredded fruit,
vegetables and minced jellyfish with sesame dressing. Diners can also enjoy the
two-course Whole Peking Duck, served first in crispy slices of skin with pancakes, and
is followed by wok-fried meat with lettuce. Fish dishes such as Braised Whole
Abalone with Wild Mushrooms and Goose Foie Gras are also available. The flavourful
Poulet du Mendiant, or Beggar’s Chicken, is prepared roasted in a lotus leaf and clay
crust and must be ordered 24 hours in advance. Desserts include such delicacies as
Chilled Mango Cream with Pomelo and Sago. To complement the restaurant’s menu,
the chef offers an extensive tea menu composed of rare, exclusive and special blends
such as the prestigious 20-year-old Pu-Er, a vintage black tea from Yunnan that is
distinctive for its rich, earthy taste and light, peachy flavours.
Shang Palace and its three private dining rooms named for the Tang, Ming and Qing
dynasties very naturally found a place in the heart of what was once Prince Roland
Bonaparte’s mansion, a landmark building that was completely renovated to become
Shangri-La Hotel, Paris. Hong Kong-based LRF Design, whose principals, Paul Leese,
Charles Robertson, Ivan Dai and Andy Tait designed the restaurant, had previously
conceived Shang Palace restaurants in the Far East (Singapore, Beijing and Hangzhou).
For Shang Palace in Paris, the agency designed a resolutely contemporary Asian
interior with mahogany screens, chandeliers radiating soft light and backlit jade
columns. Tradition is reflected in the chairs of precious wood upholstered in silk, from
where guests may admire an eclectic mix of formal painted panels and vases juxtaposed
by contemporary artwork set against a background of saffron hues. A marriage of
tradition and modernity, the restaurant and its private salons make an ideal setting for a
culinary voyage that is both delicious and unexpected.
