Shang Palace, revered Chinese restaurant at Shangri-La Bangkok, introduces the flavor of Huaiyang cuisine by chef Anthony Dong of Futian Shangri-La in Shenzhen until 31 March.
Considered among Four Great Traditions of Chinese cuisine (the others are Cantonese, Shandong and Sichuan), Huaiyang fare is indigenous to provinces like Huai’an, Yangzhoi and Jiangsu and is characterized by slightly sweet flavor profile and the use of Zhenjiang vinegar. The cuisine is championed by chef Anthony Dong, who has had experiences in the kitchen for over 25 years.
Chef Dong will churn out Huaiyang cuisine in contemporary presentation like the soup of double-boiled bean curd and Matsutake mushroom; pan-fried beef steak with black garlic sauce; Yangzhou-style fried rice; poached bamboo fungus with asparagus; and sweet bird nest soup with avocado and sweet dumplings. Price starts from B208++/dish.
For reservation and more information, call 0 2236 7777.
Shang Palace
Shang Palace
Shang Palace