8 May 2014
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.
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
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