Two Star Michelin Chef’s Amazing Chinese Flavours at Shangri-La Hotel, Chiang Mai
The moment is upon us! The much anticipated menu from two-star Michelin chef, Chef Daniel Cheung from Shang Palace, Kowloon Shangri-La Hong Kong, begins today at Shangri-La Hotel Chiang Mai, as he wows the city with an exquisite exploration of the most exquisite Cantonese food at an incredible price.
The unique feast, that features traditional Chinese cuisine with a twist of Western influences, is an incredible opportunity for fans of great food across the city to try out the food crafted by one of Asia’s top chefs. Both the lunch and dinner menu take you on a journey, exploring some of Chef Cheung’s signature dishes packed with secret ingredients, intriguing cooking styles and dishes never before seen in Chiang Mai.
Citylife were lucky enough to meet Chef Daniel Cheung one day early for a sneak preview. As we talked to the chef will enjoying the many dishes, it became very apparent as dish upon dish came packed with some of the world’s best ingredients, that this opportunity was great value for money. A seven course menu such as this would usually cost around 5,000 baht up, but the Shangri-La are offering it for just 1,388++ baht for the lunch set and 1,688++ baht for the dinner set.
For an added 468++ baht or 842++ baht, why not enjoy the seven course menu with an expertly crafted wine paring set of three or five glasses presented by Shangri-La Chiang Mai’s best and only fully trained sommelier, Pakpoon Towatcharakun.
Chef Daniel Cheung began cooking aged 14 after his family assigned him responsibility of his family’s meals. This obligation quickly turned into a passion, and now 34 years later, he is one of Asia’s top chefs and holder of two Michelin stars.
The kitchen that Chef Cheung is usually work in is the world-renowned kitchen of Shang Palace in Hong Kong, a restaurant that specialises in sophisticated Chinese cuisine. “Cantonese food is my favourite food in the world,” Chef Cheung told Citylife.
“Although Thai food is lovely, it uses many herbs and flavours that hide the true taste of your main ingredients, whereas Cantonese food focuses solely on the individual flavours of each main ingredient.” As a result, Cantonese food can sometimes feel rather simple, but the flavours are well refined and incredibly layered.
“I place emphasis on the overall presentation of my culinary delights. Plating has to be ascetically appealing, as it is the first thing that draws the diner’s attention. The food must be served at the right temperature and the taste has to be authentic and truthful to the ingredients. I also think that aroma enhances the attractiveness of the dish and leaves a stronger memory.”
The seven course meal starts with scallop rolled with bacon topped with thousand island sauce, chilled shredded chicken with Sichuan peppercorns and pan-fried bean curd sheet rolls with assorted vegetables. The freshness of the chicken perfectly cuts through the creaminess of the scallop and the crunch of the bean curd.
The second serving is the double-boiled pork shank broth with sea conch, Chinese yam and wolfberries served in a young coconut. Served on a bed of blue ‘sand’ and decorated with seashells, this is a feast for the eyes as well as the senses.
Two seafood dishes follow, including the steamed spotted grouper fillet in assorted vegetable and egg white sauce and sautéed king prawns coated with shrimp paste in hot and sour sauce. As the two dishes arrive, the contrast between the creamy egg and rich, soft flesh of the grouper and the tangy, slightly spicy notes of the king prawns can be noticed. If you enjoying the lunch menu, the king prawn dish is replaced by deep-fried stuffed crab shell.
To cleanse the palate, a soothing bowl of braised bamboo fungus rolls stuffed with rice vermicelli and Yunnan ham is served on a bed of creamy pumpkin sauce before the star of the show is presented. The fried rice with minced wagyu beef served in a whole tomato is Chef Cheung’s signature dish on the menu. Open up the top and tuck into some tender rice, succulent beef and a wild array of flavours from a sweet hot and sour sauce to the tanginess of the half cooked, peeled tomato.
To finish off, a sweet of stewed pear with bird’s nest soup, osmanthus (a tiny flower found only in China) and sweet wine is served. If you are eating the lunch menu, this sweet is replaced by the double-boiled papaya soup with peach tree gum and apricot kernels.
This once in a Chiang Mai opportunity begins tomorrow (June 6th) and continues until June 10th at China Kitchen, Shangri-La Hotel, Chiang Mai. Check out the menus below and then be quick to call 053 253 888 to reserve yourself a seat before it is fully booked.