Shangri-La has an exceptional treat for all culinary explorers, Chef Cheung from the Michelin Star rated Shang Palace is here to take you on a journey through Chinese Cuisine. The Go2askAnne team got a first-hand look and taste in what the chef has in store for Chiang Mai.
Our lunch started with three different meals on a plate. At the forefront is Scallops rolled in bacon and Thousand Island sauce. Chilled shredded chicken with Sichuan peppercorn and pan-fried bean curd sheet rolls with assorted vegetables. As soon as the first bite was taken, you could hear the “oohs” and “ahs” around the table. The scallops were unquestionably enticing, and I can genuinely say I wasn’t expecting the thousand island sauce to be as marvelous as it was.
Our second course was served in a young coconut to take on some the flavors from the plating. This dish was a double-boiled pork shank broth with sea conch, Chinese Yam, and wolfberries.
Steamed spotted garoupa fillet in assorted vegetables with an egg white sauce, and it was garnished with crispy Yunnan ham. Wonderfully cooked, I enjoyed every aspect of this dish. The filet was so moist and tender with a mild taste. It was easily one of my favorites from the lunch menu.
The Yunnan ham also made another appearance in the braised bamboo fungus rolls stuffed with rice vermicelli. This is my first time having this style of Chinese ham, and it was such a pleasant surprise that I will make sure to look for it in the near future.
A sautéed King Prawn covered in a garlic filled Sichuanan sauce a bit spicy but 100% delicious! My only complaint was that I wanted more! Maybe about a dozen to go would have made me happy.
Fried rice with minced wagyu beef served in a whole tomato which I have to say was beautifully plated. When it was brought to the table, it reminded me of a giant candy apple. When I asked the Chef what inspired this dish, he mentioned this dish is his take on street food. Chef Cheung went on to explain that fried rice with tomato is a typical dish that can be found anywhere in China. So he wanted to challenge himself and reimagined it to create this wonderful aesthetically and palate pleasing dish.
6–10 June 2018
11.30 – 2.30 p.m. THB 1,388++ per person
6 – 10 p.m. THB 1,688++ per person
(THB 468++ for 3 glasses of wines and THB 842++ for 5 glasses of wines)
China Kitchen, level 1
Reservation required, limited seating available. For further inquiries and booking
Call: +66 53 253 888 or Email: firstname.lastname@example.org