A TASTE OF CHINA IN THE HEART OF
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
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.