Shangri-La Hotel, Tianjin is delighted to welcome Chef Yuan Chao Ying, a Peking duck maestro, for a gala wine dinner over two nights on 27 and 28 July.
Chef Yuan brings his Peking duck on the 6-course gala dinner menu. The traditional "hung-grilling" method of duck roasting dates about 150 years, and Shang Palace Roast Duck is carefully prepared through a process of gassing, cleansing, scalding, coating, airing and water filling. Every part of the procedure is strictly monitored and carefully undertaken. Don’t miss other highlights such as baked lobster claws with garlic and scallop rolls, mini “Buddha Jumps over the Wall” double-boiled assorted dried seafood soup, and more delectable Chinese specialties.
With almost 40 years of experience, Chef Yuan specialises in traditional Peking duck roasting. He has worked at the duck ovens of Quanjude and Ya Yuan Roast Duck at City Hotel and participated in culinary events in Japan, Germany, the Philippines and Hong Kong, serving famous political figures and celebrities. In his desire to carry forward the Peking roast duck tradition, Chef Yuan innovates whilst keeping the essence of traditional Chinese cuisine.
Shangri-La’s signature Chinese restaurant Shang Palace is known for sumptuous Cantonese cuisine and authentic Peking Duck. Shang Palace’s chic dining room is styled to evoke a classical Chinese pavilion in gem tones of sapphire, ruby and gold, with traditional artworks and chandeliers. Twelve private dining rooms offer additional exclusivity and butler service.
For reservations or enquiries, please contact 022-84188111.
Date: 27 and 28 July 2018
Time: 6pm to 9pm
Place: 1st Floor Shang Palace
Price: RMB588 net/person
Shangri-La Hotel, Tianjin is delighted to welcome Chef Yuan Chao Ying, a Peking duck maestro, for a gala wine dinner over two nights on 27 and 28 July.
With almost 40 years of experience, Chef Yuan specialises in traditional Peking duck roasting. He has worked at the duck ovens of Quanjude and Ya Yuan Roast Duck at City Hotel and participated in culinary events in Japan, Germany, the Philippines and Hong Kong, serving famous political figures and celebrities. In his desire to carry forward the Peking roast duck tradition, Chef Yuan innovates whilst keeping the essence of traditional Chinese cuisine.
Date: 27 and 28 July 2018
