Samuel Lee Sum
Since opening in September 2011, Shang Palace has been dedicated exclusively to China's Cantonese cuisine and become a popular destination for gourmets seeking to sample the delights of authentic Chinese food prepared by a starred kitchen.
Some of the most refined cooking styles in the world have come from the Canton and Huaiyang regions. However, the areas hold few secrets for Samuel Lee Sum. Now aged 33, he spent six years as an 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 family. They introduced him to the subtleties of traditional Chinese cuisine, which is a subject he can happily talk about all day. He credits Bobby Lo, the executive chef at the Hong Kong Jockey Club in Beijing, as his mentor. It was with him that Chef Lee really learned how to cook. At his side, the young chef was shown the complexities of accurate cooking times and taught about the different colours and ingredient combinations that have to be understood to give full expression to the natural flavours of seasonal produce. Above all, Chef Lee adopted a philosophy that rejects the status quo. He always challenges himself to take his cooking a step further.