A PIONEER OF CANTONESE CUISINE
In the early 1990s, Summer Palace became one of Beijing’s premier destinations for Cantonese cuisine. Chinese and foreign diners alike gathered around the restaurant’s tables to taste classic dishes while making new connections.
Summer Palace started the long history of training and developing culinary talent creating a highly-skilled team with both local and international insights.
Committed to using the finest ingredients prepared by a team of experience chefs from Hong Kong, Summer Palace offers an unparalleled Cantonese dining experienced, a benchmark for the Beijing restaurant scene.
THE ELEGANCE OF THE HUAIYANG CUISINE
The addition of Huaiyang cuisine in 2008 completed Summer Palace’s culinary offering. Huaiyang cuisine dates all the way back to the Spring and Autumn period and flourished in the Ming and Qing dyansties, a favourite of scholars and poets.
One of China’s most elaborate, elegant culinary traditions, the work that goes into Huaiyang cuisine is evident on every plate.
THE JOURNEY NORTH TO BEIJING
Over the past 30 years, as the guests who dine at Summer Palace have diversified, so has the menu. In 2019, the latest treat to greet diners is traditional Peking duck.
Developed by Shangri-La Group’s Peking duck ambassador, Chef Yuan Chaoying, the date wood-roasted duck is the perfect homage to Summer Palace’s home city of Beijing. Delve into the heart of Chinese cuisine at Summer Palace, where new chapters of culinary history are being written on the plate every day.
Summer Palace awarded Michelin Plate in Michelin Guide Beijing 2020