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Restaurant in a refined setting offering Cantonese-style cuisine.
Originally, there is the Shangri-La, a luxury hotel in one of the most luxurious rooms. In 2011, he offers a table where we find cooking in Cantonese fashion: the Shang Palace. Since January 2015, Samuel Lee Sum has been in charge of cooking. Originally from this southern part of China, he has built a rather personal map that varies according to the seasons. His recommendations? Chicken unravelled and dinafem soup or quails from the bamboo and black mushrooms. A few signature dishes complement the whole, in the image of "chicken, pork and seafood broth with Chinese herbs and Hua Diao rice wine", or "chicken of the roasted beggar in lotus leaf and cooked in clay crust" as well as "baked chicken in salt crust and then yellow in the pink alcohol room". The setting is perfectly fit, refined and elegant. Here, you can find light years of the cliché used throughout Chinese addresses. Of course, there are some details to remind us of the Far East, but they are punctuated with onyx panels or more modern keys. Proof of this discretion, tables are simply nappées blank. As for the service, it is rather deleted.
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Je pense que je viendrais pour tester le canard pekinois