Chinese
Dim sum
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Review
Shang Palace is the Chinese restaurant at Shangri-La Paris, open since 2011 and now led by Chengdu born chef Tony Xu. With more than 20 years of experience in China, Xu draws on different Chinese regional traditions and cooking techniques while adding a few more personal touches.
Dishes include pork belly, sweet and sour aubergine stuffed with shrimp and fish, as well as sweet and sour foie gras, which brings a French ingredient into a distinctly Chinese preparation. His cooking remains closely rooted in Chinese tradition, with careful sourcing and a contemporary approach.
Closed Tuesday & Wednesday
Editor’s Highlights
- Sweet&sour foie gras
- Red rice flour rolls with shrimps
- Crispy pork belly
- Barbecued pork with honey