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Taipei, October 24, 2017 – Shangri-La’s Far Eastern Plaza Hotel, Taipei announces the appointment of Kwok-Wah Chan as Shang Palace’s new Chinese Executive Chef.  By presenting a tasting set menu priced at NT$3,200+10% and a la carte menu from NT$880+10% per dish, Chef Chan is set to amaze diners in Taiwan with Michelin-level Cantonese cuisines.  For reservations, guest may call (02)7711-2080.

201710260002-11.jpgWith nearly 30 years of culinary experience, Chef Chan from Hong Kong is not only an expert in Cantonese cuisine, but also familiar with the standards of Michelin gourmet as he used to serve at Kowloon Shangri-La, Hong Kong’s Shang Palace -a famous restaurant that has been recognized with two Michelin stars for nine years in a row.  Trained under Michelin standards, Chef Chan values the quality of his creations the most by developing six yardsticks: freshness, hygiene, safety, exquisiteness, aroma and originality none of which is dispensable.  He believes that only when these six principles are met, can one provide guests the most fantastic dining experience.

Positive as one person can ever be, Chef Chan enjoys challenges so much that he thinks innovation is necessary- it is also the thing that gives him self-identity and the motivation of progress.  His creations feature a new style of authentic Cantonese cuisines, including not only re-presenting cuisines with a modern western style, but also using fresh ingredients.  With Taiwan’s many high-quality ingredients, Chef Chan will use his wealthy culinary experience to present a series of delicacies that truly shows fine local cuisine.

Striving to be the best, Chef Chan will also lead the culinary team on a mission to redefine Cantonese cuisine and, with his arrival, Shang Palace will present diners a brand-new menu and signature dishes to surprise their taste buds.


Chef Chan’s Recommended Dishes

Braised Bird’s Nest Soup with Alaskan Crab Meat and Conpoy

201710260002 (9)Being one of the classic components of Cantonese cuisines, soup represents the core of traditional Guangdong taste.  The Cantonese people love eating seafood, and Chef Chan uses the luxurious Alaskan crab meat and conpoy in the soup which is basically broth that is boiled with chicken and pork for over six hours.  The soup tastes even richer with the bird’s nest.

Pan-Fried Wagyu Beef with Prime Salt

201710260002 (7)Inspired by the Western flavors, Chef Chan simply sautés the waygu to highlight its original taste.  Even without any seasoning, it has an amazing flavor, but the selected black sea salt abstracted from charcoal brings out the lusciousness of the meat.


Baked Abalone and Inaniwa Noodles with Cheese served with Pumpkin

201710260002 (4)This palatable delicacy perfectly combines Western cooking methods and Eastern ingredients as Chef Chan uses Japanese Inaniwa noodles and a creamy sauce, which is braised with broth and Cheddar cheese and baked in the oven.  Baked with the noodles inside, the sweetness and aroma of steamed pumpkin blend into the noodles and create an extraordinary taste.

Sautéed Shrimp and Sea Urchin with Milk and Egg White

201710260002 (5)To make the egg white with milk tender and smooth, the chef has to precisely control the fire, the temperature and the time not one should be missed.  After pouring it into the pan and taking it out separately within two to three minutes, shrimp and sea urchin are placed on top, presenting a dish with marvelous fragrance and unforgettable texture.

Braised Pork Ribs with Fresh Guava in Plum Sauce

201710260002 (1)The highlight of this dish is the secret plum sauce created by Chef Chan.  First, the pork rib is deep-fried until it’s surface is golden and crispy.  It is then braised with fried ginger, green onion, sugar candy, tomato juice and dried plum over a full flame, before the heat is lowered.  The fresh scent of guava and the special sour, yet sweet plum sauce makes the pork ribs lip-smacking and appetizing.

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