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PRESSEMITTEILUNGEN

A new season at Shang Palace restaurant

Exclusively dedicated to Cantonese cuisine, the Shang Palace is the only Michelin-starred Chinese restaurant in France. Since its opening in September 2011, it has become a Parisian reference venue for gourmets seeking a tasty journey to the Middle Kingdom.

For the new season, Chef Samuel Lee revisits the mythical dishes that marked his childhood and enriches the culinary experience with Maître Tseng's tea ritual.

To the delight of many, the Shang Palace will open its doors every day, from Monday to Sunday, for lunch and dinner, following its summer closure from Monday 13th August to Sunday 9th September.

Tea by Maître Tseng 

The Shang Palace offers a new ritual to make the guests' journey truly unique – Maître Tseng’s tea served according to the traditions of Gong Fu Cha.

“With Samuel Lee, Chinese gastronomy finds a creativity and elegance that resonates with my conception of tea poetry. Each tea that I have selected for this menu, even before it reflects a region or a family, like a dish, a witness of know-how, an ambition for excellence and a gourmet emotion” says Maître Tseng, the world’s emblematic figure of tea.

Tea pairing will be served throughout the meal as an alternative to wine. On the sommelier's advice, guests can enjoy a noble and ancient liqueur and even, in some cases, vintages that bring an unparalleled touch of sophistication to the gastronomic experience.

Signature dishes from his childhood 

Chef Samuel Lee will suggest generous and exotic novelties. Other dishes will be revisited with a selection of French gourmet products also used by Executive Chef Christophe Moret.

Braised pork belly pyramids served with steamed buns
“This dish is the masterpiece of traditional HuaiYang cuisine; it includes both the mastery of fire and the art of cutting. The slicing of the breast is a complex art that is passed down from generation to generation,” says Chef Samuel Lee.

Fried Gillardeau n°2 special oysters accompanied by caviar
“In general, an oyster is eaten plain without any cooking; however, deep frying is a common in Chinese cuisine. I would like to introduce our guests to this other way of enjoying oysters. I also chose to add caviar to enhance its flavour,” explains the Chef. A typically French product already used by Chef Christophe Moret and reinterpreted here in the Cantonese way. Quite a symbol.

Assortment of braised vegetables with fermented tofu
For vegetarians, the Chef suggests a highly popular dish from the Guangdong region. “This dish reminds me of the moments of sharing that cradled my childhood; it is a dish that we prepared as a family, especially for Buddha's blessing of the Chinese New Year” explains Chef Lee.


Shang Palace restaurant
at Shangri-La Hotel, Paris
10, avenue d’Iéna, 75116 Paris  

Open Monday to Sunday – starting from Monday, 10th September:

  • 12 pm to 2 pm for lunch
  • 7 pm to 10.30 pm for dinner

Summer closure from Monday, 13th August to Sunday, 9th September included.

Lunch menu from 48 €
Dinner menu from 98 €

Reservations on (33)1 53 67 19 92 or shangpalace.slpr@shangri-la.com.

About Chef Samuel Lee 

Considered as one of the refined cuisines in the world, the cooking styles of the Canton and Huaiyang regions hold few secrets for Samuel Lee Sum. Aged 35, he spent six years as Executive Chef at top establishments in Tianjin and Kunshan. Originally from Hong Kong, he joined Shangri-La Hotels and Resorts in Wenzhou, a city in the province of Zhejiang, China, in May 2013. Chef Lee Sum discovered a love for cooking through his mother’s side of the family, who introduced him to the subtleties of traditional Chinese cuisine. A subject about which he can happily talk all day, he also mentions Bobby Lo, Executive Chef at the Hong Kong Jockey Club in Beijing, as his mentor: it was with him that he really learned to cook. At his side, the young Chef was initiated into the complexities of accurate cooking times, of the different colours and combinations that have to be understood to give full expression of the natural flavours of seasonal products.
In March 2015, Chef Samuel Lee joined Shang Palace restaurant of Shangri-La Hotel, Paris, and offers to his guest a surprising journey thanks to his generous Cantonese creations.

Die Hongkonger Hotelkette Shangri-La Hotels and Resorts betreibt über 100 Hotels mit insgesamt mehr als 41.000 Zimmern. Shangri-La-Hotels sind Fünf-Sterne-Anlagen mit umfangreichem Angebot an Ausstattung und Dienstleistungen. Shangri-La-Hotels gibt es in Australien, der Volksrepublik China, Fidschi, Frankreich, Großbritannien, Indien, Indonesien, Japan, Kanada, Katar, Malaysia, den Malediven, Mauritius, Myanmar, der Mongolei, den Philippinen, Saudi Arabien, Singapur, Sri Lanka, dem Sultanat Oman, Taiwan, Thailand, der Türkei und den Vereinigten Arabische Emiraten. Zudem plant der Konzern weitere Projekte in der Volksrepublik China, Hongkong, Kambodscha, Indonesien, Malaysia und Saudi-Arabien. Mehr Informationen erhalten Sie auf www.shangri-la.com.

Kontakt Presse

Pauline Thomann
Kommunikationsdirektorin

Telefon

(33) 1 53 67 19 98

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