Leung Yu King

From Tradition to Table

Summer Palace

Shangri-La Hotel, Shenyang

Chef's Philosophy on Cantonese Cuisine

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.

The Experiences

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.


Dine with

Chan Kwok Hung

at Shangri-La Hotel, Harbin

With over 40 years experience, Chef Chan blends traditional cooking techniques, innovative flavours and elaborate presentation to wow and inspire diners.

Dine with

Benson Peng

at Shangri-La Hotel, Guangzhou

Chef Peng’s passion for the freshest local ingredients to balance the fiery flavours of Sichuan delicacies promises diners a mouth-tingling dining experience.


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