In March 2015, Chef Samuel Lee took over the kitchen as Executive Chef. Originally from Hong Kong, he joined Shangri-La Hotels and Resorts in Wenzhou, a city in the province of Zhejiang, in May 2013. Samuel Lee 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. Chef Lee brings his ambition to Europe’s first Shang Palace, where, accompanied by Executive Chef Christophe Moret, he intends to bring further credit to this unique restaurant in the heart of Paris. Constructed to match the luxurious refinement of the dining room, where the decor and service seem to suspend time, the menu’s generosity embraces the Asian tradition of sharing dishes between guests. Samuel Lee remains very proud of Chinese cuisine while absorbing new influences from Paris.

Visit the Shang Palace website here

Europe's first Shang Palace opened in Paris in 2011 and the very next year it became the only Chinese restaurant in France to be awarded a Michelin star.

Inspired by Southeast China's culinary traditions, the restaurant offers authentic Chinese cuisine by Chef Samuel Lee. The venue includes a main dining room and two private dining rooms; Tang can host until 12 guests and Qing Ming has a capacity of 24 guests maximum.

In March 2015, Chef Samuel Lee took over the kitchen as Executive Chef. Originally from Hong Kong, he joined Shangri-La Hotels and Resorts in Wenzhou, a city in the province of Zhejiang, in May 2013. Samuel Lee 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. Chef Lee brings his ambition to Europe’s first Shang Palace, where, accompanied by Executive Chef Christophe Moret, he intends to bring further credit to this unique restaurant in the heart of Paris. Constructed to match the luxurious refinement of the dining room, where the decor and service seem to suspend time, the menu’s generosity embraces the Asian tradition of sharing dishes between guests. Samuel Lee remains very proud of Chinese cuisine while absorbing new influences from Paris.