Entering the 45th year of their long legacy with the launching of the 39th Shang Palace, Shangri – la’s Eros Hotel brings authentic Chinese cuisine. By Team Viva
Entering the 45th year of their long legacy with the launching of the 39th Shang Palace, Shangri-la's Eros Hotel brings authentic Chinese cuisine to the doors of Delhites.
Our love for Chinese cuisine took us to the restaurant. The first of its kind in India, the Shang Palace has a presence across the world including cities like Paris, Beijing, Hong Kong et al. With its promise of Chinese fine dining, Shang Palace believes in the authenticity of the food served and goes as far as breeding special ducks at a farmhouse to importing ingredients from China to make sure that the quality of the food compliments the name of the restaurant. The restaurant’s exquisitely delicate, mostly Cantonese cooking has upstaged almost every other Chinese table in Delhi.
"We have three Chinese chefs in our kitchen here known for their specialties in dim sum, barbecue and wok. Being the executive sous chef, my job is to oversee the menu and cooking. We import most of our ingredients from China like different kinds of chilli pastes, oils, Chinese wine and all. Authentic ingredients give the original flavour to the Chinese food served here and make our chefs more comfortable in working with the ingredients familiar to them," said chef Gagandeep Sawhney.
“We are also the first to serve Yunan cuisine in the country which has never before been seen in the country,” he added. Our menu consisted of the chef’s recommendations that he promised was nothing like we’d ever had. The meal began with chicken shou mai dumplings and The meal gained momentum with the Yunan skewers - spit roasted cumin and dry chilli lamb and deep fried cod fillet coated with breadcrumbs with golden garlic. The dry cod provided a pleasant contrast of crispiness on the outside and soft, warm cod on the inside. The well garnished juicy skewers roasted to the core was a great beginning to the courses to follow and made us look forward to every bite that we took.
Of the multiple courses of starters, the best that we liked was the Beijing roast duck, carved out and filled into a wanton wrap. The main course was a multitude of dishes that we just could not get enough of. Starting with the signature sizzling lobster mapo tofu and progressing with the wok fried shredded chicken with chilli, fresh basil and mint were meant to tantalise our taste buds with an array of flavours as well as the colours on our plates.
The presentation of each dish was spectacular making fine use of the culinary prowess of the chefs. With expansive interiors, three private dining rooms, all done in an understated style reflect the vision behind the ambience of the Shang Palace — to create a restaurant that provides authentic and elegant Chinese cuisine and and an unforgettable dining experience for its guests.
