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).
