GASTRONOMY

A Michelin-starred Cantonese delight at Shang Palace

April 29, 2026April 29, 2026

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There are meals you enjoy, and then there are meals that quietly reset your expectations. My recent evening at Shang Palace at Shangri-La Eros New Delhi fell firmly into the latter category. The occasion was a limited five-day Cantonese showcase led by Chef Liew Chin Fei, visiting from Shangri-La Taipei. I walked in expecting refinement, Shang Palace rarely misses, but what unfolded was something more layered: a thoughtful, almost meditative exploration of Cantonese cooking, where restraint felt like the highest form of luxury.

What stood out across the meal was the unmistakable presence of wok hei and that elusive, smoky depth often described as the “breath of the wok.” It came through beautifully in the wok-fried black cod with black truffle sauce, where the richness of the fish was lifted by a gentle char, and again in the seafood fried rice, which managed to be both comforting and quietly complex. Nothing felt overworked. Each dish arrived with a sense of immediacy, as though it had travelled the shortest possible distance between flame and table.

The lobster, tossed with almond flakes in a superior broth, was another highlight and indulgent without being heavy. Even the stir-fried vegetables, served in a pumpkin with macadamia nuts, held their own, offering texture and warmth that felt deeply satisfying. By the time dessert arrived — a smooth avocado cream paired with dark chocolate, the meal had settled into a rhythm that felt both luxurious and hearty.

Chef Liew’s philosophy reveals itself not through grand declarations, but through precision. Ingredients, temperature & timing — all needs to be perfect when you are hosting a special table and the result was far better than my expectations. The first dish I tried, the signature crispy prawns with mango sauce, arrived glistening and perfectly hot. The sweetness of the mango didn’t overwhelm; it lingered just long enough to offset the crisp, delicate shell of the prawns. It was balanced in a way that felt organic not decorative.

There’s a certain confidence in cooking that doesn’t try too hard to impress, and Chef Liew leans into that space. Having trained at the Michelin-starred Summer Palace Singapore, his approach is clearly rooted in discipline, but what comes through most is sincerity. You can taste the care in how each plate is composed, how each element is allowed to speak without interruption.

Dining here didn’t feel like attending a showcase; it felt like being let in on a conversation and the chef shared his ideas on cooking tradition, technique, and the quiet evolution of Cantonese cuisine. And as I left, I realised this was not just about a visiting chef or a limited-time menu. It was about being reminded that good food stays with you, and if you want to enjoy this experience, you may call (91 11) 4119 1040 or email shangpalace.slnd@shangri-la.com to book online.