SHANG Palace, the Chinese restaurant at Shangri-La Hotel Shenzhen, has recently launched a menu of authentic Cantonese dishes. The menu is designed by the hotel’s new Chinese executive chef Zhou Yongxiang, who adheres to traditional culinary methods while making surprising innovations.

The new menu is a rich collection of the “Guangfu cuisine,” which is recognized as the essence of the Cantonese cuisine and features the use of various materials, elaborate food pairing and refined cooking methods. The dishes range from appetizers to soups, various meats and seafood to dim sum and desserts,showcasing the characteristics of Guangfu cuisine as being meticulous in cooking and fresh in flavor.

Recommended dishes include the steamed lobster with egg white and truffle. The Boston lobster meat tastes soft and tender, and the combination with egg white and truffle creates a texture of flavors.

The pan-fired wagyu beef with fresh Sichuan chilli makes use of M7 Australian wagyu beef, which after frying at a high temperature looks sizzling and emits a tempting flavor. When you take a bite, the rich juices locked in the meat instantly “bloom” in your mouth, and the rich-layered taste from the food itself explodes into the truest sense of happiness.

The tiger grouper steamed in the traditional method is not to be missed. The dish features a fresh taste and meticulous cutting. The tiger grouper is cut, sliced and placed into the shape of a swimming dragon, and after steaming, the dish tastes clear and fresh, which is the embodiment of the Guangfu cuisine.

Born in Qingyuan in Guangdong Province, Zhou has rich culinary experiences and has served as executive chef in many international hotel brands.(Tang Li)