Shangri-La Celebrates 10 Years in Vancouver With Taste of Shang Palace

The GOODS from Market by Jean-Georges

Vancouver, BC | Shangri-La Hotel, Vancouver is thrilled to welcome internationally acclaimed Chef Daniel Cheung of Shang Palace at Kowloon Shangri-La Hotel, Hong Kong. Chef Cheung will join Vancouver’s culinary team to bring the flavours of Hong Kong to Market by Jean-Georges for two nights only, March 15 and 16. This rare dining experience will marry the bounty of British Columbia with Michelin-starred Cantonese cuisine in celebration of the hotel’s 10th anniversary.

Culinary Excellence of Shang Palace’s Chef Cheung

Renowned for its elevated Cantonese fare, Shang Palace delivers traditional and creative dishes, artistically prepared by an award-winning culinary team. The restaurant has retained the coveted Michelin award for 11 consecutive years, a testament to the team’s mastery of flavour and excellence in execution.

Chef Cheung has over 35 years of culinary training and experience in traditional Cantonese cuisine. Prior to joining Kowloon Shangri-La, Hong Kong, he served as the master chef of The Hong Kong Jockey Club Racecourses’ Chinese restaurants. Before that, he worked for 14 years at The Peninsula Hong Kong.

“It’s an honour to welcome Chef Cheung into our kitchen to celebrate our 10 year anniversary,” says Ken Nakano, executive chef at Shangri-La Hotel, Vancouver. “Our approach and culinary philosophy reflects the same core principle, that the provenance of ingredients, combined with thoughtful presentation, is of paramount importance. We look forward to presenting a five-course tasting menu that evokes the grandeur of traditional China, while incorporating the fresh ingredients of the Pacific Northwest.”

One of the show stopping dishes on the menu will be Chef Cheung’s signature Fried Rice with Minced Wagyu Beef served in a whole tomato. Other dishes include the luxuriously rich and flavourful Double-Boiled Pork Broth with 30-Years Dried Tangerine Peel, Chuan Bei, Snow Fungus and Pear. Using sustainable seafood from the Pacific Ocean, the chefs will prepare a Steamed Pacific Halibut Fillet in Assorted Vegetables and Egg White Sauce Topped with Crispy Parma Ham.

Reservation Information for Chef Cheung at Market by Jean-Georges

The 10 Years of Shangri-La Vancouver tasting menu will be available for dinner service only at the hotel’s restaurant on March 15 and 16, and is priced at CAD $120 per person. With limited seating available, advanced reservations are required. For more information and for reservations, please contact Market by Jean-Georges at (604) 695-1115 or email marketbyjg.slv [at] shangri-la.com. Market by Jean-Georges is located on the third floor of Shangri-La Hotel, Vancouver.

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