Weekdays just got better with a new super value lunch at Shang Palace. Bring your colleagues, friends or family to enjoy the Roast Peking Duck Lunch Set Menu, featuring Shang Palace’s famous roast duck (half or whole), plus seven other courses, including Dim sum selection, Curry chicken with preserved vegetable, Wok-fried choy sum, Crab roe fried rice and more.
Existing since the South-Song Dynasty, the Peking Roast Duck dish was originally named Zhiya. By the Ming Dynasty, it featured as one of the main dishes on imperial court menus. Containing protein, natural fat, carbohydrate, calcium, iron and vitamin B, duck meat is very nutritious, and is a popular choice for those who wish to eat a healthy food.
The traditional "hung-grilling" method of duck roasting dates back 150 years, and Shang Palace Roast Duck is carefully prepared through an intricate process of gassing, cleansing, scalding, coating, airing and water filling. Every part of the procedure is strictly monitored and carefully undertaken by experienced chefs. In terms of scalding and airing, for example, it is critical that the chefs master the soaking time of the duck in the boiling water and the airing sequence in order to maintain the duck’s even and well-rounded shape as well as a crispy taste.
Chef Yuan Chao Ying has been in the industry for 40 years and is a maestro in kitchen operation, especially duck roasting. Chef Yuan used to work for Quanjude and Ya Yuan Roast Duck at City Hotel. Chef Yuan has participated in several culinary communication and exchange in Japan, Germany, the Philippines and Hong Kong, through which he has presented authentic roast duck to the world, and he has served several iconic political figures and world celebrities. In his desire to carry forward the Peking Roast Duck tradition, Chef Yuan innovates while keeping the essence of traditional Chinese cuisine.
Weekdays just got better with a new super value lunch at Shang Palace. Bring your colleagues, friends or family to enjoy the Roast Peking Duck Lunch Set Menu, featuring Shang Palace’s famous roast duck (half or whole), plus seven other courses, including Dim sum selection, Curry chicken with preserved vegetable, Wok-fried choy sum, Crab roe fried rice and more.
Existing since the South-Song Dynasty, the Peking Roast Duck dish was originally named Zhiya. By the Ming Dynasty, it featured as one of the main dishes on imperial court menus. Containing protein, natural fat, carbohydrate, calcium, iron and vitamin B, duck meat is very nutritious, and is a popular choice for those who wish to eat a healthy food.
The traditional "hung-grilling" method of duck roasting dates back 150 years, and Shang Palace Roast Duck is carefully prepared through an intricate process of gassing, cleansing, scalding, coating, airing and water filling. Every part of the procedure is strictly monitored and carefully undertaken by experienced chefs. In terms of scalding and airing, for example, it is critical that the chefs master the soaking time of the duck in the boiling water and the airing sequence in order to maintain the duck’s even and well-rounded shape as well as a crispy taste.
Chef Yuan Chao Ying has been in the industry for 40 years and is a maestro in kitchen operation, especially duck roasting. Chef Yuan used to work for Quanjude and Ya Yuan Roast Duck at City Hotel. Chef Yuan has participated in several culinary communication and exchange in Japan, Germany, the Philippines and Hong Kong, through which he has presented authentic roast duck to the world, and he has served several iconic political figures and world celebrities. In his desire to carry forward the Peking Roast Duck tradition, Chef Yuan innovates while keeping the essence of traditional Chinese cuisine.
