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Press Release

Two Michelin-Star Chef Ip Chi Cheung Joins Shangri-La Hotel, At The Shard, London As Guest Chef

Ip Chi Cheung chef of critically acclaimed Summer Palace at Island Shangri-La, Hong Kong, brings with him four signature dishes to showcase at Western Europe’s highest hotel within the iconic Shard building.  

Shangri-La Hotel, At The Shard, London, is delighted to welcome Two Michelin-star Chef Ip Chi Cheung as first guest chef at TING Restaurant,  on the 35th floor of the Renzo Piano designed building. Chef Cheung will showcase his dishes from the Summer Palace restaurant at Island Shangri-La, Hong Kong.  

In his pursuit of excellence, Chef Ip only works with the freshest produce to allow the full and unique flavour of each ingredient to be brought out.  He places emphasis on aroma, colour, taste, texture and contrast, resulting in his dishes having a more distinctive taste compared to conventional Cantonese cuisine.  

Signature menu items include double-boiled chicken soup with Matsutake-mushrooms, stewed beef rib meat, sautéed prawns with garden greens and stewed garoupa fillets with ginger & spring onions - served during lunch and dinner between 16th and 21st November. Diners can also look forward to a celebratory gala dinner on 18th November. Priced from £85 per person for the gala dinner, a la carte menu prices vary.

Numbers are limited, please book in advance by emailing ting.slln@shangri-la.com or call (44 0) 207 234 8108 - Book online by visiting www.ting-shangri-la.com. 

TĪNG Lounge opening times: Lunch: Noon – 2:30 pm / Dinner: 6:00 – 11:30 p.m 

Shangri-La Hotel, At The Shard, London 

31 St. Thomas Street, London, SE1 9QU 

www.shangri-la.com/london

 

About Chef Ip Chi Cheung

Chef Ip commenced his apprenticeship when he was just 14 years old.  After perfecting his culinary skills in a number of notable Hong Kong restaurants, including Yung Kee and Fook Lam Moon, Chef Ip was appointed Head Chef at the Flower Lounge Chinese Restaurant in 1987.  Four years later he joined the Aberdeen Marina Club, a premier private club operated by Shangri-La Hotels and Resorts.  When Island Shangri-La opened in 1991, Chef Ip was appointed as Chef Lee Keung’s right hand man at the hotel’s Summer Palace. In 1994, at the age of 35, Chef Ip was promoted to the position of Executive Chinese Chef at Kowloon Shangri-La, Hong Kong.  He was the youngest Executive Chinese Chef at any hotel Chinese restaurant in the city, setting an example for aspiring young chefs striving for a successful career in Chinese kitchens.