Shang Palace is Shangri-La's signature Chinese restaurant perched on level 3, offering authentic Chinese cuisine presented by a brigade of Chinese expatriate chefs. It has indoor and outdoor seating. For a more intimate dining experience, guests may dine in either of the two traditional private dining rooms, Bengaluru’s first of its kind, catering to 12 and 8 guests. I had a walk through the restaurant during the launch of the property but I was recently invited to enjoy a Shangri-La experience at Shang palace along with other few bloggers.
At level 3, as you enter Shang Palace, you will have to walk a long ramp to head to the dining area. Chef Lin Lin Yang and his team greeted us to a private dining area where we experienced some of the best dishes along with conversations. Started the evening with some refreshing Chinese tea while everyone warmed up for a gastronomical experience. I love authentic chinese food so I waited with waited breath for every dish to be unveiled.
We started the meal with some appetizers, Crispy lotus stems (lotus stems tossed with chilli and hoisin sauce), Chinese cucumber salad (cucumber with yellow bean sauce, banana chilli and coriander), Chongqing chilli chicken (Wok fried chicken with dry red chilli and schezwan pepper corns) and Roasted crispy pork belly. I did not try the pork belly. But I loved the cucumber salad which had a tangy twist to it, at times I am fond of veggies too ;) I'm not a fan of lotus stems but hoisin sauce twist to this dish made the difference and I liked it. Chilli chicken was very spicy, clearing my throat and the taste of chilli was left on my throat for a long time.
After some yummilicious appetizers, it was time for some dim sums. Pan fried mushroom bun (Fungus, shiitake and spring onions in a pan fried bun) and Prawn hargau (Traditional cantonese prawn dim sum) was served. I have always loved prawn hargau and this tasted good too. Though I am not not fond of mushroom, but pan fried buns have been my favorite but in lamb. Mushroom bun with the sauces available was delish. I am waiting to try Barbecued chicken puff when I visit next.
How can I miss having Crabmeat soup when its on the menu? With asparagus and egg drops I enjoyed every spoon of it. It is a must try here.
I sipped on a refreshing mocktail while I ate some finger-licking food.
For main course, Mapo tofu (Tofu tossed with bamboo shoots and shiitake mushrooms in chilli bean sauce) and Stir fried chinese greens (Seasonal green tossed with garlic) was served with Yangzhou fried rice with egg. I am not fond of both the dishes but gave tofu a try as it was praised for tofu being very soft.
For non-veg, Hunan style steamed fish (fish with pickled chillies and fragrant soy sauce) was served with Yangzhou fried rice. This tasted exceptionally well. Also, Gongbao prawns (prawns fried with dry chillies and peanuts) with the fried rice was relished. I could also eat the prawns by itself.
Roasted Beijing duck (duck meat carved and served with scallion, cucumber, sweet bean sauce and pancakes). They made rolls by adding all ingredients and served. This dish was a little sweet compared to all other dishes and this completed my entire meal, of course dessert was pending ;)
Almond milk jelly (almond milk jelly served with papaya) with Cinnamon ice-cream was the dessert for the night. Papaya over powered the milk jelly which anyway did not have much taste but cinnamon ice-cream was very good. I'm not very fond of asian desserts much too.
Overall the experience was brilliant where almost all dishes were loved which is a rare thing I face. When I had a look at the menu, there were many other dishes which I could like to try in my other visits. I couldn't help but admire all the chandeliers in the hotel. Yes I am visiting the place again for the brilliant service along with exceptionally tasting food. The prices of the dishes are also reasonable making it a must visit place. You can also enjoy this experience while having a hearty lunch (from noon to 3PM) or a healthy private dinner (from 6:30PM to 10:30PM).
At level 3, as you enter Shang Palace, you will have to walk a long ramp to head to the dining area. Chef Lin Lin Yang and his team greeted us to a private dining area where we experienced some of the best dishes along with conversations. Started the evening with some refreshing Chinese tea while everyone warmed up for a gastronomical experience. I love authentic chinese food so I waited with waited breath for every dish to be unveiled.
We started the meal with some appetizers, Crispy lotus stems (lotus stems tossed with chilli and hoisin sauce), Chinese cucumber salad (cucumber with yellow bean sauce, banana chilli and coriander), Chongqing chilli chicken (Wok fried chicken with dry red chilli and schezwan pepper corns) and Roasted crispy pork belly. I did not try the pork belly. But I loved the cucumber salad which had a tangy twist to it, at times I am fond of veggies too ;) I'm not a fan of lotus stems but hoisin sauce twist to this dish made the difference and I liked it. Chilli chicken was very spicy, clearing my throat and the taste of chilli was left on my throat for a long time.
After some yummilicious appetizers, it was time for some dim sums. Pan fried mushroom bun (Fungus, shiitake and spring onions in a pan fried bun) and Prawn hargau (Traditional cantonese prawn dim sum) was served. I have always loved prawn hargau and this tasted good too. Though I am not not fond of mushroom, but pan fried buns have been my favorite but in lamb. Mushroom bun with the sauces available was delish. I am waiting to try Barbecued chicken puff when I visit next.
How can I miss having Crabmeat soup when its on the menu? With asparagus and egg drops I enjoyed every spoon of it. It is a must try here.
I sipped on a refreshing mocktail while I ate some finger-licking food.
For main course, Mapo tofu (Tofu tossed with bamboo shoots and shiitake mushrooms in chilli bean sauce) and Stir fried chinese greens (Seasonal green tossed with garlic) was served with Yangzhou fried rice with egg. I am not fond of both the dishes but gave tofu a try as it was praised for tofu being very soft.
For non-veg, Hunan style steamed fish (fish with pickled chillies and fragrant soy sauce) was served with Yangzhou fried rice. This tasted exceptionally well. Also, Gongbao prawns (prawns fried with dry chillies and peanuts) with the fried rice was relished. I could also eat the prawns by itself.
Roasted Beijing duck (duck meat carved and served with scallion, cucumber, sweet bean sauce and pancakes). They made rolls by adding all ingredients and served. This dish was a little sweet compared to all other dishes and this completed my entire meal, of course dessert was pending ;)
Almond milk jelly (almond milk jelly served with papaya) with Cinnamon ice-cream was the dessert for the night. Papaya over powered the milk jelly which anyway did not have much taste but cinnamon ice-cream was very good. I'm not very fond of asian desserts much too.
Overall the experience was brilliant where almost all dishes were loved which is a rare thing I face. When I had a look at the menu, there were many other dishes which I could like to try in my other visits. I couldn't help but admire all the chandeliers in the hotel. Yes I am visiting the place again for the brilliant service along with exceptionally tasting food. The prices of the dishes are also reasonable making it a must visit place. You can also enjoy this experience while having a hearty lunch (from noon to 3PM) or a healthy private dinner (from 6:30PM to 10:30PM).
