26 August 2013
Shangri-La Hotel, Beijing's prestigious "Shang Palace" has always won acclaim for its distinguished dishes. Now, the Restaurant has injected new elements by inviting master chef Siew Tong Kam from Malaysia onboard to be the head chef.
Chef Kam, a native Chinese born and raised in Malaysia, has over 40 years of culinary experience and has worked in various cities in China. Not only has he assimilated the country’s different culinary cultures, but he has also integrated these cooking concepts with his own ideas to create a variety of plated surprises. Chef Kam’s forte is seafood, beef and wholesome soups, and his strength is in the selection and matching of ingredients and spices. In addition,to uphold the principle of health, he carefully prepares dishes that are both nutritious and appealing. Moreover, with a belief in natural tastes with no additives, he insists on using natural ingredients that are good for a person’s health. While following Shang Palace'stradition of offering quality Cantonese delicacies, he will use his Nanyang cooking and seasoning style to createa new menu to bring pleasure to guests.
Located on the second floor of Shangri-La Hotel, Beijing, Shang Palace has elegant interiors as well as garden views. The restaurant’s modern décor is the work of Hong Kong designer John Chan. Of particular interest is theopen kitchen at the restaurant’s entrance, where chefs showcase their culinary skills, especially turning the preparation of "knife-sliced noodles" and fish soup into an aromatic bowl of noodles with bouncy bites. The steaming hotknife-sliced noodles cooked upfront gives guests a warm homelike feeling. While the precious stones and shells embedded in the fashionable yet classic Chinese décor add shimmer, the highlight is the two Chinese pavilion dining areas that feature golden lamp posts, which create a luxurious mood.
During the day, the natural sunlight in Shang Palace provides a relaxed and harmonious feel;in the evening, the stylish lighting creates a more intimate atmosphere, providing an ideal dining venue for family reunions and get-togethers. This is particularly true during the festive seasons, such as the Mid-Autumn Festival, during which family and friends gather at the restaurant to share delicacies, the window views, happinessand enjoyable moments. The nine rooms of different sizes can each accommodate between six and 20 guests; the “PurpleBamboo Room”, the largest, is a spacious and bright, 110-square-metre venue that can host as many as 195 guests.
Shang Palace is open seven days a week. Lunch is offered daily from 11:30 a.m. to 2:30 p.m. and dinner from 5:30 to 10 p.m. For reservations, please call 6841 2211 extension 6733.