PARIS: Sa­muel Lee Sum, new Chef at the Shang Palace restau­rant of the Shangri-La Ho­tel Paris Restau­rant Shang Palace - Shangri-La Hô­tel Paris - 10, av­enue d’Iéna, Paris 16 - Phone: 01 53 67 19 98

Cuisine | a&d - - News -

Since open­ing in Septem­ber 2011, Shang Palace has been ded­i­cated ex­clu­sively to China’s Can­tonese cui­sine and be­come a pop­u­lar des­ti­na­tion for gourmets seek­ing to sam­ple the de­lights of au­then­tic Chi­nese food pre­pared by Miche­lin-starred chefs. Some of the most re­fined cook­ing styles in the world have come from the Can­ton and Huaiyang re­gions. Sa­muel Lee Sum, how­ever, man­aged to un­ravel their se­crets. Now aged 33, he spent six years as an ex­ec­u­tive chef at top es­tab­lish­ments in Tian­jin and Kun­shan. Orig­i­nally from Hong Kong, he joined Shangri-La Ho­tels and Re­sorts in Wen­zhou, a city in the prov­ince of Zhe­jiang, China, in May 2013. Chef Lee Sum dis­cov­ered a love for cook­ing through his mother’s fam­ily. They in­tro­duced him to the sub­tleties of tra­di­tional Chi­nese cui­sine, which is a sub­ject he can hap­pily talk about all day. He cred­its Bobby Lo, the ex­ec­u­tive chef at the Hong Kong Jockey Club in Bei­jing, as his men­tor. It was with him that Chef Lee re­ally learned how to cook. At his side, the young chef was shown the com­plex­i­ties of ac­cu­rate cook­ing times and taught about the dif­fer­ent col­ors and in­gre­di­ent com­bi­na­tions that have to be un­der­stood to give full ex­pres­sion to the nat­u­ral fla­vors of sea­sonal pro­duce. Above all, Chef Lee adopted a phi­los­o­phy that re­jects the sta­tus quo. He al­ways chal­lenges him­self to take his cook­ing one step fur­ther. Chef Lee Sum brings this am­bi­tion to Europe’s first Shang Palace, where he in­tends to bring fur­ther credit to this unique restau­rant lo­cated in the heart of Paris. Con­structed to match the lux­u­ri­ous re­fine­ment of the din­ing room, where the decor and ser­vice seem to pause time, the menu’s gen­eros­ity em­braces the Asian tra­di­tion of shar­ing dishes be­tween guests. This tra­di­tion will now be en­riched by «Chef Lee Sum’s rec­om­men­da­tions» for each sea­son, such as the Shred­ded Chicken and Grape­fruit Salad that de­lights with its mouth-wa­ter­ing fresh­ness or the Quail Soup gar­nished with Bam­boo and Black Mush­rooms. Beau­ti­fully sliced, a Crab meat and Onion Gratin is served in the shell, while Stir-Fried Beef is pre­sented on a fried heart of palm, trans­formed into a del­i­cate bas­ket.

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