Freshness is the secret to great Cantonese cooking.
As Executive Chinese Chef at the Michelin-starred Summer Palace at Island Shangri-La, Hong Kong, Chef Leung Yu King’s passion for handpicking fresh seasonal ingredients and preparing them in innovative ways gives his classic dishes a contemporary flavour. He believes that preserving the traditional art of Cantonese cooking means embracing new techniques and flavour combinations.
Chef Leung draws on his decades of experience and mastery of flavours to create an array of aromas, colours, tastes and textures. Savour the wine and dinner menus which feature his signature Stir-fried Lobster served with preserved vegetables, fried wolfberries, crispy rice, shallots, spring and red onions. Or delight in his Sliced Chilled Abalone in Vinasse Eggplant Gravy on the lunch menu. Whatever you have a taste for, each menu is perfectly balanced to delight the senses.
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