Shangri-La's culinary offerings are recognizable, with Shangri-La's Summer Palace in Hong Kong being awarded two Michelin stars and Summer Palace Chinese Restaurant in Beijing being named one of the 1,000 Most Outstanding Restaurants in the World by LALISTE International Cuisine in France 2018.
Located in the China World Hotel, Summer Palace specializes in Cantonese and Huaiyang cuisine, as well as Jinglu cuisine. This allows the summer palace to avoid the minefield of difficult to reconcile, and the diversified choices give it a foothold in the bustling international trade business district. The current Executive Chef of Chinese Cuisine at Summer Palace is Chef Chan Kin, who is originally from Hong Kong and has more than 30 years of experience in Cantonese cuisine, having not only worked at The Hong Kong Jockey Club Ka Lok House Chinese Restaurant, but also won a silver medal at the Hong Kong International Culinary Competition.
There are many Cantonese dishes on the menu, and the manager will patiently recommend them according to the tastes of diners. Soups have always been the opening star of the table. The original cup of Huaiqi stewed snails, American ginseng and golden silk dates stewed fresh abalone, thick soup bamboo fungus fish maw soup are stewed very hot, suitable for business banquets. The siu mei in the menu is a must-try. Pipa suckling pig pieces, roast meat bricks with chemical skin, Guangdong gold medal roast goose, charcoal roast crystal barbecued pork, southern milk roast chicken, white-cut three yellow chicken with scallion oil fresh sand ginger juice are of a high standard, and the appearance and taste are online at the same time.
In terms of Huaiyang cuisine, Huaiyang double-flavored river shrimp, eggplant river eel, summer palace ingots meat, squirrel osmanthus fish, and boiled dried shreds are well done; Huaiyang xiaolongbao, Huaiyang wonton, and fish noodle soup are also Huaiyang snacks with a high rate of serving. In addition, local specialties such as fried black pork with Beijing onions, spicy chicken and shrimp in Geyue Mountain, and fried chicken with Hainan sauce are also worth trying.
Overall, the dim sum production of Summer Palace has been criticized a lot, and the taste has declined more seriously, but the production of Cantonese cuisine and Huaiyang cuisine has increased steadily, making it a safe choice for many people to dine.
Located on the 3rd floor of China World Summit Wing, the Summer Palace has a certain sense of age, with golden chandeliers, crimson carpets, and white tablecloths setting off the taste of a star-rated Cantonese restaurant. The seats are very comfortable, and the spacious dining space allows people to relax and talk. The restaurant has a total of 6 private rooms, which can accommodate 6, 10, 20 and 40 people respectively. However, the quality of the restaurant's service is uneven, and in general, it is responsive, but it is far from being meticulous, and it is not up to par in star-rated restaurants that charge a 10% service charge. Corkage fee: ¥100/bottle for red wine, ¥200/bottle for white wine.
