This four-hands collaboration dinner will be held on November 22, 2024, at Shang Palace, Kowloon Shangri-La. Led by acclaimed chefs Yip Chi-cheung and Gordon Leung, the culinary team will meticulously craft eight dishes that combine traditional Cantonese cooking techniques with innovative modern methods.
The highlights of this eight-course dinner include steamed marbled grouper fillet with Yunnan ham and lotus leaf and wok-fried tiger prawn with hairy crab roe. The chefs and service team have seamlessly integrated innovative concepts with traditional Cantonese cuisine into this culinary experience, aiming to elevate the recognition and influence of Chinese cuisine and promote Cantonese food on the global stage.
Chef Yip Chi-cheung (Photo: courtesy of Shang Palace)
Chef Gordon Leung (Photo: courtesy of Shang Palace)
Leung, the corporate Chinese chef (Hong Kong) of Shangri-La Group, comes with over 40 years of experience and is skilled in traditional Cantonese techniques while embracing innovation. He uses this to highlight the freshness and quality of seasonal ingredients with meticulous attention to quality and detail.
Chef Yip, the former executive Chinese chef of Shang Palace and Summer Palace at Shangri-La (Hong Kong), brings over 50 years of culinary experience, having led both restaurants to achieve two Michelin stars.
For reservations and enquiries, contact +852 2733 8754 or shangpalace.ksl@shangri-la.com
留言 0