Shang Palace

“Cantonese cuisine takes its rhythm from the seasons, with the deepest respect for nature”

Chef Frank Xu

A culinary master

Frank Xu

From Shenzhen, outside of Hong Kong, Chef Xu has spent nearly 30 years pursuing a culinary philosophy based on a wide spectrum of seasonal produce.

"Cantonese cuisine takes its rhythm from the seasons, with the deepest respect for nature," said Chef Xu. "The idea is that impeccably fresh products do not need elaborate treatment, and their flavours should not be 'masked.' It is a cuisine anchored in our tradition of fishing and our proximity to the sea, based on perfectly balanced dishes of supreme subtlety and refinement." Chef Xu admits a particular fondness for seafood and shellfish as well as mushrooms, which take pride of place in several of his signature dishes.

As the ambassador of Chinese cuisine at Shang Palace in Paris, his first European post, Chef Xu promises to introduce Western patrons to the unexpected diversity and flavours of Cantonese cuisine and offer a culinary experience worthy of China's greatest emperors in the world's foremost gastronomic capital.

According to the philosophy of Chinese cuisine, the chef's primary instrument is the wok, considered a separate entity but in complete synchronisation with the chef, a perpetual exchange that allows the chef to develop "the art of working the spirit." To guarantee the authenticity of this exceptional culinary experience, Shangri-La Hotel, Paris has specially appointed four native Cantonese chefs to Chef Xu's brigade.


(33 1) 5367 1992


Level F3

Operating Hours

12noon - 2pm (Thursday to Monday)

7pm - 10pm (Thursday to Monday)

*Closed from 15 July to 20 August 2014 (included).

Dress Code

Smart Casual

Smoking Policy

Smoking is not permitted in Shang Palace.