Cover Sichuan-style poached beef in hot chilli oil (Photo: Shang Palace)
Sichuan-style poached beef in hot chilli oil (Photo: Shang Palace)
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Shang Palace
The evening will spotlight spice-laden Sichuan specialties alongside Shang Palace’s Cantonese creations
Kowloon Shangri-La’s Shang Palace will collaborate with acclaimed Chengdu restaurant Art Yinba 1986 for an exclusive nine-course four-hands dinner that blends the essence of Cantonese and Sichuan cuisines. Joining chef Gordon Leung at Shang Palace is Xu Xiaohong, executive chef of Art Yinba and a National Intangible Cultural Heritage Representative. Together, Leung and Xu will craft a menu of contrasts, where subtle Cantonese profiles are presented alongside Sichuan intensity in a celebration of depth, balance and traditions.
Xu brings the essence of Chengdu cuisine to the table with dishes that are simultaneously rooted in Sichuan culinary culture and interpreted through a contemporary lens. A standout is the Sichuan-style poached beef in hot chilli oil, where premium grain-fed beef tenderloin is cooked until tender and finished with a splash of hot oil infused with knife-cut chillies. Equally enticing is the complex prawns with cold noodles and basil sauce, which balances seven representative tastes in Chinese cuisine that ranges from numbing spice to fresh aromatics.
Shang Palace x Art Yinba collabration dinner (Photo: Shang Palace)
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Meanwhile, Leung will present Cantonese dishes that celebrate purity, technique and premium ingredients. A highlight is the pan-seared crab meat and egg with bird’s nest in pipa style—a classic Cantonese roasting method where the bird is splayed open before being roasted, the resulting shape resembles the traditional Chinese string instrument, pipa, for which the technique is named after. This style of cooking yields an incredible crisp, which Leung contrasts with silky egg whites, tender crab meat and the glutinous texture of prized bird’s nest. A selection of terroir-driven wines accompanies the collaboration menu, where three hand-crafted Dongqu Shaoxing wines are meticulously selected to pair with the progression of Cantonese and Sichuan flavours across the multi-course experience.
Reserve a table by calling Shang Palace at +852 2733 8754.
Shang Palace
Chinese
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$ $ $ $
Lower Level I, Kowloon Shangri-La Hotel, 64 Mody Road, Tsim Sha Tsui, Hong Kong
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