Exquisite Creations by Chef Chan Kwok
Wah
The
dining scene in Taiwan has recently been inaugurated by the international
renown bible of cuisine guide, The
Michelin Guide. And it’s about time too… as Taiwan is a renowned for their
epicurean cuisines.
My
Taiwan travels continue in Taipei as we made a visit to the elegant and luxury
5-star Shangri-La’s Far Eastern Plaza
Hotel to savor an exquisite Cantonese epicurean journey of flavours. Shang Palace was recently awarded The Plate Michelin by the Michelin
Guide this year among the prestigious 99 restaurants list.
We entered Shang Palace, the realm of the elites where gourmands dine in fine pleasures of Cantonese cuisine set in modern Oriental environment.
Opulence
are everywhere, from the moment one steps into the path leading to the
restaurant, to the moment one opts for their two themes dining scene of celestial
clouds or the peony flower.
One
feels the adrenalin rush of excitement while being led through a maze of
Oriental vibes, brought up to the modern era of today’s gastronomy scene.
We
pass the celestial clouds dining area and couldn’t resist a peek into the fine
dining room, beautifully designed with simple sophistication of dark wood
lifted by whites and splashes of gold. The ceiling of the room is emblemed with
the celestial cloud motif to depict the whole theme of its design.
We
pass another hallway, this time down-to-earth with warm glow lights leading us
to the end of the tunnel where light prevails.
It
is here where all the private rooms are set. Mostly minimalist with grandeur,
the private rooms hold up to quite a few parties.
Modern contemporary furniture with classic table settings are seen in all the rooms. The gold, cream and black theme continues through the table setting, reminding us of how the East favors gold as their note of luxury.
Modern contemporary furniture with classic table settings are seen in all the rooms. The gold, cream and black theme continues through the table setting, reminding us of how the East favors gold as their note of luxury.
We
met with Executive Chinese Chef Chan Kwok Wah, humble and soft-spoken. Chef
Chan, a Hong Kong-born master chef with over 30 years of experience, has been
working in the kitchens since his early teens. Before joining Shang Palace
recently, his previous stints include various Michelin Star restaurants in Hong
Kong such as Shang Palace at Shangri-La Hotel Kowloon and Hong Kong Liyuan
Restaurant. Garnering his skilled Chinese cooking techniques from other famous
eateries, such as Donghai Seafood Restaurant, Maxim's Restaurant and Fudong
Restaurant, has enriched his repertoire of Cantonese signature dishes through
his culinary years.
When
asked on his motto of being a chef, Chef Chan replies modestly with “Keeping to self-principles and doing every
dish.”. He abides by his own six core principles of freshness, hygiene,
safety, exquisiteness, benevolence and creativity when it comes to his cooking.
With the evolution of gastronomy, Chef Chan believes that Chinese cooking is
shifting to modern single plating affair while retaining the classic flavours
of yesteryears through classic and new ingredients.
Shang Palace offers Personal Set Menu as well as A
la Carte Menu where diners can opt of chef’s 7-course specials or savor
individual signatures. We had the honors of trying the Personal Set Menu as
well some few other a la carte signatures.
香宮三首碟 Appetizers
熱情果烏魚子叉燒、竹炭脆炸明月玉帶佐菠菜汁、冰鎮鮮鮑海蜇
Barbecue Iberico Pork with Mullet Roe
in Passion Fruit Sauce, Fried Conpoy in Spinach Sauce, Chilled Abalone with
Jellyfish
Our
individual Personal Set Menu
commenced with a fine plate of trio of appetizers, showcasing Chef Chan’s
creative interpretation of classic Cantonese dishes. Using the finest black
pig, the Barbecue Iberico Pork with Mullet Roe in Passion Fruit Sauce is a
moreish rendition from Chef Chan. The flavours are distinctively ‘Char Siew’
and yet the addition of fruity passionfruit tang balanced the rich meaty sweet
notes with the salty mullet roe.
The
Fried Conpoy in Spinach Sauce had a
fresh and plump scallop wrapped with seaweed and paired with a spinach sauce.
The scallop was juicy and beautifully sweet while the globules of salmon roe
added a delicious briny finish.
The
third appetizer was a lavish abalone, glazed in a caramelized sticky sweet and
savory sauce. Tender and tasty, one cannot help but to indulge happily at this
beautiful mollusk in Chilled Abalone
with Jelly Fish. There’s also a spicy crunchy jellyfish salad beneath the
abalone.
阿拉斯加蟹肉芙蓉燕窩羹
Braised Bird’s Nest Soup with Alaskan
Crab Meat
Cantonese
cuisine are known to place much importance on soup course. In fact, most
families would have at least a soup in all their meals. Every spoonful of Shang
Palace’s Braised Bird’s Nest Soup with
Alaskan Crab Meat is sublime. Thick broth filled with luscious essence of
the sea followed by beautiful soft textures of bird nest and sweet crab meat
flesh.
賽螃蟹金絲黑松露玉筍蝦球
Shrimp Ball with Egg white and
Tuberosa in Truffle Sauce
The
next course was elegant and fine in flavours. The Shrimp Ball with Egg white
and Tuberosa in Truffle Sauce showcased plump and sweet king prawn ball,
carefully stacked on a bed of creamy fluffy egg white and crab meat sauce as
well as asparagus. Both prawn and asparagus were generously coated in the
earthy notes of black truffle sauce. A golden mount of crispy and fluffy egg
floss crowned the splendid prawn as its finishing touch. Superb…
黑蒜濃味牛肋肉
Beef Ribs with Black Garlic
The
Beef Ribs with Black Garlic took hours to make but was gone in a few
pleasurable minutes. Chef Chan took us back to the kitchen to give us a demo of
this dish and his cooking finesse was impressive. Making it look so easy but we
all know it was a skill set that was garnered over many years of slaving over
the stove.
The
beef was braised for hours till fork tender in its own jus. It was then
finished up with a steaming process and then sauced up with a piquant black
garlic sauce, minced onions and chives and a tiny piece of soft creamy black
garlic.
濃雞湯鮮百合番茄盅
Braised Whole Tomato filled with Fresh
Lily and Cordyceps in Chicken Broth
For
a lighter touch in between heavier courses, the Braised Whole Tomato filled
with Fresh Lily and Cordyceps in Chicken Broth was delightful. Soft and sweet
whole beefsteak tomato is stuffed with fresh creamy lily bulb, jelly cubes of
broth and Jinhua ham. Finished with a thicken sauce on a bed of soft sautéed
greens, the dish is creative and light even with so many ingredients.
脆皮臘味糯米釀雞翅
Deep-Fried Chicken Wing
filled with Glutinous Rice
Chef
Chan’s Deep-Fried Chicken Wing filled with Glutinous Rice is one of the most
popular signature dishes at Shang Palace. The clever classic dish of
yesteryears is perfectly executed from its presentation to the flavours and
textures.
Gorgeous at sight, the plump stuffed chicken wings had all the markings of perfection from its crispy golden skin to the lap mei glutinous rice stuffing. Solid balance of savory, sweet and umami notes. In fact, the acoustic was music to my ears when my knife cut into the 6 hours air-dried chicken wing …
Gorgeous at sight, the plump stuffed chicken wings had all the markings of perfection from its crispy golden skin to the lap mei glutinous rice stuffing. Solid balance of savory, sweet and umami notes. In fact, the acoustic was music to my ears when my knife cut into the 6 hours air-dried chicken wing …
抹茶紅豆蛋白杏仁露、狗仔奶皇糯米糕、時令鮮果
Almond Tea blended with Egg White and
garnished with Matcha and Red Beans, Sticky Rice Cake with Custard Inside,
Fresh Fruits
The
set menu ended with this pretty plate of desserts. From the adorable doggie
shaped mochi to the golden sesame encrusted glutinous rice ball filled with hot
nutty almond sweet broth, dessert was a medley of colours, flavours and
textures. The pairing of intense green tea with the almond flavour was rather a
bold risk but it paid off as the flavours work harmoniously well.
Besides
the Personal Set Menu, we savored four other A la Carte signature dishes from
the menu.
香宮果木烤鴨
Roasted Duck
Many
epicureans are said to visit Shang Palace just for their Roasted Duck. Ours was
stunning at sight. Gorgeously evenly lacquered, the duck skin glistened with
deliciousness.
Carved
at tableside, the chef’s quick carving skills separated the Roasted Duck into a
plate of crispy skin and another place of skin and duck meat.
Served
together steamed pancake, thin batons of cucumber and spring onions as well as
hoisin sauce, both platter of Roasted Duck looked utterly delectable. The duck
skin is crispy and not fatty or oily at all, denoting the fat of the duck
well-rendered under skillful roasting technique. The meat, tender and moist,
had a lovely aroma and flavour with subtle herbal notes.
When savored all together with the condiments, the Roasted Duck is a masterpiece.
When savored all together with the condiments, the Roasted Duck is a masterpiece.
豉蒜干蔥自制豆腐龍躉斑球
Wok-Fried Spotted Garoupa Fillets with
Black Beans served in a Clay Pot
The
first bite of the thick and tender garoupa fillet was deliciously pleasant. Delicate
sweetness with moreish nutty notes, the fillet is cooked well and the
accompaniments of the crunchy vegetables balance up the robust sauce well.
香煎美國和牛柳佐蘆筍
Pan-Fried Beef Tenderloin with
Asparagus
The
finest ingredients and skilled technique are the highlights of the Pan-Fried
Beef Tenderloin with Asparagus. Marbled tenderness with sublime flavour, the
cubes of beef is a joy to eat. There is a wondrous smoky aroma on the beef that
enhances the flavour. It may looked rather simple but rest assured, it a dish
that one would indeed return for.
金盅田翠八景
Sautéed Assorted Vegetables Served in
Pumpkin
The
Sautéed Assorted Vegetables Served in Pumpkin features a garden medley of crisp
and crunchy sweet vegetables and pops of nutty macadamia nuts. Colorful and
tasty, the dish is very light and enjoyable.
Shang
Palace offers a refine Cantonese epicurean dining experience. Coupled with its
beautiful ambiance, diners are pampered with much fine elegance from the
quality of the food to the discreet and excellent service. A gastronomical fine
dining experience of fine Cantonese cuisine…
SHANG
PALACE
Shangri-La Far Eastern
Plaza Hotel
No. 201, Section 2,
Dunhua South Rd,
Da’an District, Taipei
City,
10675 Taiwan
Tel: (886 2) 7711 2080
Facebook: www.facebook.com/shangrilataipei
Business Hours:
Lunch 11.30am - 2.30pm (Mon - Sun)
Dinner 6pm - 9.30pm (Mon - Sun)
*This trip was made
possible by Taiwan Tourism together
with First Class Magazine and Eva Air. However, all stories and
comments in my posts are purely derived from my own experiences through the
trip.
Taiwan
Travel Series
Shang Palace, Shangri-La
Far Eastern Plaza Hotel
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