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Shangri-La Hotel, Qufu Presents Huaiyang Cuisine Food Festival

Qufu, China, 8 May 2014– From 5 to 19 June 2014, Shang Palace Chinese restaurant at Shangri-La Hotel, Qufu will present the renowned Huaiyang cuisine, inviting master chef Zhou Xiao Jun from Qingfengyuan Hotel in Changzhou to deliver the culinary essence of the south of China.

Thousand of miles south of Qufu is Changzhou, the city of happiness acknowledged as a culinary wonderland – professional food lovers pursue even its ordinary standalone restaurants for their high standards in terms of cooking skill and food taste. The city has absorbed much influence from the surrounding cities, representing a typical “Gangnam-style” city China.

Signature dishes to be presented by Chef Zhou include Boiled River Fish Head Soup in Casserole, Braised Pork Cube with Soya Sauce and Chinese Scallion, and Boiled Sliced Bean Curd with Leek. This picturesque cuisine falls in the same culinary theory of Confucius’s famous saying: “Food can never be too good and cooking can never be done too carefully.”

Shang Palace is one of the Shangri-La group’s signature restaurants and has a history of 40 years. The first Shang Palace opened in Singapore in 1971. The Chinese characters making up the name Shang Palace mean “aromatic scent” and “place of royalty”, respectively, which combine to describe the level of cuisine, service and ambience that Shang Palace restaurants provide.

Shangri-La Hotel, Qufu’s Shang Palace serves Cantonese and regional Shandong Lu cuisine, as well as local Kong family cuisine. The restaurant offers nine exclusive private dining rooms,two of which are set amid the hotel’s landscaped gardens.

Location: Level 1
Operating Hours: Open daily Lunch 11 a.m. to 2 p.m. Dinner 5:30 to 10 p.m.
Phone: (86 537) 699 6988

Press Contact

Serena Zhang
Communications Manager


(86 537) 505 8888


(86 537) 505 5616


3 Chunqiu Road, Qufu, Shandong, 273100, China


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