Shangri-La Group's food and beverage offerings are recognizable, with Shangri-La Summer Palace Hong Kong being awarded a Michelin star for eight consecutive years, as well as being named one of the world's 1,000 most outstanding restaurants in the 2018 LALISTE International Culinary Rankings in France.
If there are two Shangri-La hotels in a city, their Chinese restaurants will have different names, such as Summer Palace and Shang Palace. Chef Leung Yu-king, who previously worked at FLM and Tang Court, joined Island Shangri-La Hotel, Hong Kong in 1991 and was promoted to Executive Chinese Chef in September 2017.
Steamed fresh crab with white jade with legs, baked shrimp with truffle sauce and Zhenjiang cuisine are the classic dishes of the Summer Palace. This dish looks refreshing and exquisite, Vietnamese blue crab takes the crab claw meat as the main ingredient, steamed for two or three minutes, the winter melon is at the bottom, the ham is fresh, the whole dish is warm and delicious, the crab meat is full, and it is delicious enough without salt. Baked shrimp with truffle sauce is also an intoxicating dish on the table, the prawns are only taken from white meat, and the black truffle is added on top, and the whole piece is eaten, and the unique aroma spreads in the mouth. Zhenjiang meat seems ordinary, but the actual feeling is extremely amazing. The color of the pork crispy bones is attractive, the layer of meat jelly on top is full of bone collagen, the bite is soft and glutinous, slightly elastic, and the meat jelly dissolves in the mouth, which is very delicious.
Siu mei is also a must. The chicken skin of the Rose Soy Sauce Chicken is full of elasticity, the meat is delicate, soft and delicious. The skin of the roast goose is very thin, and you can hear a click when you bite into it, and the thin fat layer is just right, sweet and not greasy, and it is full of flavor without dipping it in sour plum sauce. Roast belly, honey sauce barbecued pork, and crispy chicken are also well done, and the blind spots of the siu-mei page with closed eyes are enough to be satisfying.
The golden hollow carved door of the summer palace is set against the main color of classical red, which is graceful and luxurious. The ornate teardrop-shaped crystal lamps on the ceiling add to the antique ambience, and the crimson chairs and flawless white tableware complement each other, making the dining feel peaceful and comfortable. Once seated, the waiter will be served a welcome flower tea with two rose buds, and XO hot sauce and kimchi will be prepared. The professional quality of the waiter is commendable, and when ordering, the taste is intimately inquired about, and the recommendation is based on the number of people, and the bone-collecting plate is silent and will not disturb the guests at all. Whether it's a weekday or a weekend, the restaurant is full, so be sure to make a reservation in advance.
*Encyclopedia of Knowledge:
What sauce should I go with siu-mei?
First of all, let's be clear, the sweetness in the seasoning is generally to enhance the saltiness, and the sweetness can relieve greasyness, Cantonese people like one dish and one sauce, so a wide variety of dipping sauces are derived. The following is a list of common ways to eat, and diners can choose according to their tastes.
1. Roast suckling pig: suckling pig sauce and white sugar (to maintain the crispy "rustling" taste of suckling pig skin)
2. Roast goose: sour plum sauce (sour to remove the smell of goose)
3. Char siu: honey
4. Roasted belly: yellow mustard and white sugar
5. Pork neck: Thai sauce (sweet and sour, slightly spicy)
6. Beijing sliced duck: pancakes, shredded green onions, cucumber strips and sweet noodle sauce
7. White-cut chicken: minced ginger and sesame oil
8. Tide brine: minced garlic, white vinegar, red pepper rings
