Shangri-La Hotel, Shenyang invites guest Chef Loi Tim Ming from Kowloon Shangri-La, Hong Kong’s Michelin two-starred Shang Palace to present signature Cantonese barbecue at Summer Palace from 2 to 30 June 2016.
Chef Loi will present the flavours of Michelin glory to Shenyang diners through such dishes as Roasted Pork Tenderloin with Honey Sauce, Roasted Sucking Pig stuffed with Assorted Mushroom, Baked Crispy Pork Belly and more.
In 1900, the founder of renowned French tire manufacturer Michelin initiated the publication of the first edition of the Michelin Guide to provide useful information for motorists, including car maintenance instruction, driving guide and restaurant recommendations and so on. Later, the guide began to award stars to French fine-dining establishments; its strict rating system earned itself credit from the readers and boosted its worldwide reputation. By the end of 2008, Michelin Guide – Hong Kong & Macao was released after the first one for the Asian city of Tokyo, which is deemed as a stepping stone to entering the Chinese market. Culinary professionals in Hong Kong and Macao integrate Western ingredients, condiments and cooking methods into Cantonese cuisine to create signature dishes.
Authentic Cantonese Barbecue
A traditional Cantonese barbecue chef, Chef Loi considers the control of heat and the freshness of ingredients as the focal point of making delicious barbecue and the key to Michelin qualification. When choosing the pork, Chef Loi always insists that the ingredients have complete traceability to check the source and quality. He also believes that the left Boston butt is the perfect part for the barbecue because its balanced marbling provides the best texture and tenderness.
Roasted Pork Tenderloin with Honey Sauce was one of the masterpieces that amazed the Michelin team. The chef pickles the meat with over 10 kinds of spices, including sugar, salt, seafood sauce, chilly bean sauce and more, for 30 minutes before placing it in a 200-degree-Celsius oven for roasting.
After 10 minutes, the pork is baked further on low heat for another 20 minutes. Sugar is sprinkled on the meat, after which the meat is cooked for another 10 minutes at 150 degrees Celsius. The dish is seasoned again with a secret sauce made with sugar, sesame oil, soy sauce, star aniseed and other spices before it is served to guests.
Roasted Sucking Pig Stuffed with Assorted Mushroom is another dish that cannot be missed. As spring is the season of fresh mushrooms, the chef especially stuffs fried mushrooms into seasoned pork before roasting. This method allows the pork to absorb the sweetness of the mushrooms.
Diners who want to have something with a different texture may opt for the Baked Crispy Pork Belly. After boiling, pork belly is soaked in water for 30 minutes. The chef then proceeds to roast the pork with his signature spices. When the pork’s outer skin turns dark, the chef will take it out to remove the black part. Doing this step more than three times gives the meat a tender and crispy golden texture.
Although Cantonese barbecue is common in Cantonese cuisine, its way of cooking is more complicated than one can imagine. The serving period at Summer Palace is from 11 a.m. to 2 p.m. and from 5 to 10 p.m. daily. For more information or for reservations, please call (86 24) 2436 6633.