The Shangri-La Hotel, Guangzhou invites you to take part in the all-new affordable luxury gourmet journey at Summer Palace, kicking off this August.
Guests will embark on a two-day culinary journey, exploring Michelin cuisine courtesy of renowned chef Chan Kwok Wah of the Shangri-La’s Shang Palace restaurant in Kowloon, Hong Kong.
The meal will consist of a six-course set menu and wine pairing, with each dish a reflection of the chef’s mastery in Cantonese cuisine.
As an additional highlight of the event, Summer Palace presents the Summer Caviar Menu, introducing guests to the exquisite flavors of world-class caviar, available until the end of August.
Here are just a few of the superb menu items available for this Michelin experience:
Sautéed Fresh Milk & Egg Whites with Caviar Served in a Golden Cup
Fried Fresh Milk is a classic Cantonese dish that tests a chef’s frying techniques and command of cooking temperature. The major ingredient of this dish is a mixture of fresh milk with egg white and starch, and the finished product resembles soft white clouds in the sky with silky texture and rich milky flavour. For this Michelin recipe, the chef replaces chopped nuts and cured ham—the two traditional toppings—with caviar. The rich taste and the subtle nutty note of the caviar instantly boosts the flavour and enhances the quality of this culinary masterpiece.
Braised Bird’s Nest Soup with Alaskan Crab Meat and Conpoy
The time and energy Cantonese people put into soup making is sufficient to illustrate its prime position in their diet. For a 2-star Michelin menu, the soup course is no exception. The soup base takes 6 hours to prepare, using fresh chicken, pork of the best cut and cured ham. The sumptuous ingredients, such as the prime bird’s nest, fish maw and Alaskan crab meat, require care and precision in handling. While cooking, ingredients need to be added in a particular order, and every second is vital in bringing out the best of the soup.
Baked Whole Abalone & Inaniwa Noodles with Cheese served in a Mini Pumpkin
This dish is a fusion of Western baking and Japanese ingredients. The chef selects hand-made Inaniwa noodles – a flatter version of dry udon – for their smooth and refreshing texture, perfectly complementing the silky taste of abalone. While it absorbs all the sweet juice of the pumpkin, a hint of cheese flavour in every bite instantly enhances the base taste of the entire dish. Indeed, every ingredient is carefully selected to enhance the next. Don’t be mistaken, the cheese is not simply a western touch.
Summer Caviar Menu
Fitting perfectly with the theme of affordable luxury, the Summer Caviar Menu offers diners the chance to sample an exquisite selection of caviar, an ingredient typically foreign to Cantonese cuisine.
Jacky Chan (no, not that one), executive Chinese chef of Shangri-La Hotel, Guangzhou, has personally selected a supplier of Sturgeon Caviar from the Thousand Islands, Zhejiang Province.
Chef Chan places an emphasis on quality, freshness and, in accordance with Shangri-La principles, sustainability. This assures that guests are served only the finest quality product available.
The Kaluga caviar a la carte menu begins August 1, and includes two appetisers, three mains, and three dim sum options. Priced from RMB68 to RMB268 per person, and subject to 10 percent service charge and value-added tax.
Chilled Australian Fresh Abalone with Caviar
Chilled dishes are often the best-selling items during summer, and Chef Chan places this dish first on the menu. He chooses medium-sized Australian abalone for its silky texture. Dip the abalone with caviar in the sesame sauce and allow the rich flavour to burst in your month. The sweet note of the sesame sauce neutralises the salty flavour of the caviar while the low temperature helps open up the palate. It’s the perfect appetiser for a hot summer.
Pan-Fried Australian Wagyu Beef Roll with Caviar
This dish is inspired by Western cuisine that couples red meat with seafood. A5 grade Australian Wagyu beef leads the show for its well-balanced fibre and fat. Each slice of beef rolls in chopped garlic, onion, pickles, lettuce and prime dried shrimp. Chef carefully fries the roll with low heat to allow the beef juice to seep through the rest of the ingredients. The roll is then finished with caviar topping. Multiple flavours of beef and caviar sing in perfect harmony, bringing exceptional pleasure to the palate.
Baked Cod Pastry with Caviar
This is a four-layered pastry with a modern appearance and Cantonese essence in the flavour. The bottom layer is the pastry, followed by cod fillet, baked cheese slice and caviar topping. The essence is in the sauce, which is made of red fish roe and traditional Cantonese yellow mustard. Chef slowly pan fries the cod fillet to allow the sauce to completely embrace the fish. Take a bite, and you will find that the cod flavour echoes beautifully with the caviar.
The Kaluga Caviar menu will also be available in the Lobby Lounge, where you can enjoy a caviar and champagne set with ribs. Additional dishes include cauliflower soup, roasted scallop and Kaluga caviar, crispy soft-poached egg, vodka crème fraiche and Kaluga caviar.
Fri-Sat Aug 11-12, 7-9.30pm; RMB888 per person (early bird), RMB1,088 per person (regular priced), RMB200 for the wine pairing. Summer Palace, Shangri-La Hotel, Guangzhou.
Summer Palace is known for its elegant ambiance and prime food quality. It has 18 private dining rooms, each with an oriental design. The venue is ideal for business entertainment and private gatherings. This summer, indulge in the double promotion at Summer Palace with friends and family. Satisfy your palate with the affordable luxury of caviar and Michelin gourmet experience.
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