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A Unique Culinary Collaboration Featuring Huaiyangese and Cantonese Cuisine at Gui Hua Lou

April 22, 2017 Dining No Comments Email Email
From 24 to 30 April, “Journey from West to East” as Pudong Shangri-La, East Shanghai presents a unique culinary collaboration by Chinese Executive Chef of Gui Hua Lou, Chef Sam Gao, and Guest Chef David Liu of famed Cantonese restaurant Summer Palace at Jingan Shangri-La.

Originally from Yang Zhou, Chef Gao is enriched with 30 years of culinary experience specialising in Huaiyangese cuisine, one of the four major culinary styles in China. Huaiyang cuisine is characterised by its meticulous knife skills and incredibly light flavours that belies the fresh ingredients used.

Chef David’s culinary style is expressed in his double-boiled soups, rich stews, claypot dishes and roast meats that showcases the purity of ingredients while elevating traditional Cantonese cuisine to a new level, cultivated over 30 years spent in the kitchen, including Michelin-starred restaurants.

Both chefs share an uncompromising attitude towards usage of high quality fresh ingredients, combined with precise culinary techniques honed through their years of experience. Drawing from this shared philosophy, the two chefs present a menu that cleverly marries the contrast of delicate Huaiyangese with the robust flavours of authentic Cantonese cuisine for an eye-opening experience not to be missed.

Enjoy an a la carte selection of selected signature dishes from the two chefs including Chef Liu’s Sautéed Sliced Beef Fillet with Goose Liver (RMB 388), Steamed Baby lobster with Preserved Pineapple Bean Paste (RMB 288 for half lobster) or the Crispy Chicken (RMB 198 for half chicken) made from Qingyuan chicken flown in from Guangdong daily. Raised with special farming methods, the dish features mouth-watering tender meat, crispy skin and soft bones. Signatures from Chef Gao includes Sautéed Yellow Croaker with Rice Wine Sauce (RMB 198) and the Sautéed Turtle Rim with Black Pepper (RMB 388).

Alternatively, savour a seven-course set menu featuring highlights such as Double-boiled Sea Whelks with Truffle, Baked Prawns with Tofu and Wild Truffle Sauce, Sautéed Catfish with Wild Rice and Yangzhou Fried Rice for two persons.

For dining reservations and enquiries, please call (86 21) 6882 8888 ext 6888 or email fbreservation.slpu@shangri-la.com.

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