News&Events

Traditional Chinese Flavors in Chiang Mai

Shangri-la’s last event took us on a unique journey through Northern Italian flavors. Michelin Star Chef Marco Stabile, spoke of family, tradition, and history when he talked about his food. We got to experience a unique dinner that paid homage to not only the roots but the future of Northern Italian flavors. With their next event, Shangri-la continues moving forward with their goal of elevating the culinary scene in Chiang Mai.

Chef Daniel Cheung will be showing off his culinary talents to the delight of all gastronomy enthusiasts at Shangri-La Hotel, Chiang Mai. You will be able to spoil your palate with a journey into Traditional Chinese flavors, skillfully composed by Chef Cheung, from the iconic Shang Palace restaurant, located Kowloon Shangri-la Hong Kong. Chinese food lovers from all over Northern Thailand can enjoy a nine-dish menu served through seven courses, which would cost nearly THB5,000 if you would have them in Hong Kong. With prices set at THB1388++ for lunch and THB1,688++ for dinner, you can also choose a wine package, which was specially hand selected by the hotel’s resident sommelier, the only sommelier of Chiang Mai. You have a choice between a 3-glass selection at THB468++ or 5 glasses at THB 842++.

Chef Cheung first learned how to cook when he was 14 by his mother. Afterward, he was responsible for his family’s meals, and the “family obligation” nurtured his passion for cooking. He started working in the culinary industry when his cousin, who was also a chef, got him a job at the age of 18.

Using traditional Cantonese methods in most of his cooking style, combining fresh ingredients and presentation without compromising the food’s pure taste and losing its authenticity. For the chef, food must be served at the right temperature, and the taste has to be authentic and truthful to the ingredients. During this thoroughly worth experiencing journey, he will be introducing numerous traditional Chinese dishes with a twist of Western influence in there such as:

Marinated Shredded Chicken with Sichuan Peppercorn.

This is a traditional cold starter in Sichuan cuisine, and its presentation is delicate. Chef Cheung mixes edamame beans and shimeji mushrooms with the shredded chicken. Although this spicy Sichuan dish gives a kind of “tingly numbing” sensation on the palate, diners could still feel the richness or depth of flavors and the complexity of the ingredients.

Double-Boiled Pork Shank Broth with Sea Conch, Chinese Yam and Wolfberries served in a Young Coconut.

Chinese Yam, Chinese wolfberries, and sea conch are double-boiled in a young coconut for hours. The essence of these nutritional ingredients is all captured in the ‘extraordinary container’ – the young coconut. When the soup is brought to the table, its distinctive and refreshing aroma impresses diners immediately and takes them on a good start to enjoying the dish.

Fried Rice with Minced Wagyu Beef served in a Whole Tomato.

This creative dish is inspired by a local Hong Kong flavor. Chef Cheung scoops out the seeds and some flesh from a tomato, stuffs in fried rice with minced wagyu beef and egg to make a “tomato bowl” and serves it with a devilishly delightful rich tomato sauce. Its presentation is captivating, and diners only find out what is inside the tomato bowl when the lid is opened.

Stewed Pear with Bird’s Nest, Osmanthus and Sweet Wine.

Pear is stewed till soft and set aside. Sweet wine, fresh osmanthus, and gelatine are cooked, stirring well the whole time, and then cooled down to form an osmanthus jelly. Before serving, the cooked bird’s nest and osmanthus jelly are poured into the stewed pear. This exquisite dessert is believed to nourish the skin and lungs.

With a look at the menu, you can undoubtedly see Chef Cheung wants all guest to experience his unique style and flavors featured in the awarded Shang Palace restaurant.