Summer Palace, the signature Chinese restaurant of Shangri-La Hotel, Guangzhou, launches its third-generation grand menu since 2007.
With over nearly 40 years of experience, Executive Chinese Chef Jacky Chan gathered all he has learned from guests and chefs all over the world to design an authentic Cantonese menu with over 80 brand-new dishes.
The new menu retains guests’ favourites and such innovations as Cantonese barbeque, double-boiled soup, seafood, poultry and more. The newly launched menu is based on the principle of using the least amount of oil and salt to maximise the dishes’ nutritional value and provide guests a premium health choice with which to entertain their families and business partners. Moreover, Summer Palace has upgraded the service of its 18 private dining rooms to bring in a new era of Asian service with the new PDR Experience.
The grand menu is categorised into nine sessions, including Huaiyang-style appetiser, Cantonese barbeque, signature double-boiled soup, meat lovers, fresh seafood, rare ingredients, vegetables, dim sum and Cantonese dessert.
For Braised Pork with Brown Sauce in Luo Han Guo, the chef decided after several experiments to replace white sugar with Luo Han Guo by blending the salty flavour of braised pork with the natural sweetness of Luo Han Guo. The dish is paired with steamed wheat bun, which guests can neatly fill with braised pork that melts in the mouth the moment they take a single bite.
Other items in the menu include Wok-Fried Sliced Abalone and Scallop with Chinese Herbs, which is made of mushroom from Yunnan province villages and freshly fished abalone from Dalian. Pan-Fried Goose Liver with Salt Truffle is innovatively cooked with less salt and less oil, surprising guests’ taste buds with healthy and distinguished Chinese cuisine.
Chef Jacky Chan Kwok Hung
Chef Jacky Chan Kwok Hung has been in the pursuit of demonstrating Chinese dining culture by innovating Cantonese cuisine. Born and raised in Hong Kong, he absorbed traditional cooking skills from the Chinese in the East and creativity from the West, allowing him to create a diversified and innovative cuisine.
In early 1990’s, he worked in one of the most prestigious hotels in Hong Kong and accumulated valuable experience for his career at an early stage. He became executive chef by the age of 18, the youngest one to hold such a title in Hong Kong.
In 1992, Chef Jacky was highly praised for his supreme cooking for Mr. Deng Xiaoping during the latter’s inspection of the south. Afterwards, he worked in Macau and Taiwan for years, winning the gold prize at the Taiwan Food Contest.
Chef Jacky joined the Shangri-La group in 2000 and, since Shangri-La Hotel, Guangzhou opened in 2007, has proven his mettle as the executive chef at Summer Palace. His cooking mastery and caring personality deeply impresses both guests and the media.
Summer Palace has been a popular choice among local guests, attracting pop stars from Hong Kong and Taiwan, as well as consuls of different countries. It was named best Chinese restaurant in hotels by That’s PRD and one of Best 50 Restaurants in China by Food & Wine. Its stylish surroundings featuring 18 luxurious private dining rooms is ideal for intimate meals or formal business entertaining. With the recently launched PDR Experience, guests can enjoy a carefree VIP dining experience. Classic Cantonese dim sum breakfast is available from 8 to 11:30 a.m. on Saturday and Sunday.
The dishes in the new menu are priced from RMB58 and are available for tasting starting today. A 15 per cent service charge is required. With advance booking, the PDR Experience is flexible enough to the meet needs of different guests with a tailor-made menu and table settings (dependent upon the hotel’s arrangement). For enquiry or reservations, please call (86 20) 8917 6428 or email to firstname.lastname@example.org.
Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages more than 90 hotels under the Shangri-La brand with a room inventory of over 38,000. Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services. Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Mongolia, Mauritius, Myanmar, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom. The group has a substantial development pipeline with upcoming projects in Mainland China, Cambodia, Hong Kong, India, Myanmar, Philippines, Qatar and Sri Lanka. For more information and reservations, please contact a travel professional or access the website at www.shangri-la.com