'Great Hotel Restaurant' Honour Bestowed On Shang Palace At Kowloon Shangri-La, Hong Kong

5 August 2002

Shang Palace has recently been chosen as one of only ten “Great Hotel Restaurants” worldwide by HOTELS magazine. In its 13th annual list, HOTELS identifies the “10 hotel restaurants that best fulfil the definition of greatness”. With over 150 nominees from different parts of the world, the HOTELS Selection Committee chose restaurants based on the criteria of “consistency, quality and overall excellence”. The list has just been published in the August 2002 edition.

Highlighting the reason for Shang Palace’s success, the article comments: “Aroma, colour, taste, texture and contrast give [chef] Ip’s dishes a more distinctive flavour than conventional Cantonese cuisine”. Shang Palace will receive a porcelain trophy made especially by Villeroy & Boch to acknowledge this achievement. 

“We are very proud to be honoured by HOTELS magazine in its Great Hotel Restaurants list. Shang Palace strives to deliver exquisite traditional and innovative cuisine, combined with the highest levels of service, to every guest. It is very gratifying for our dedicated team to have their efforts rewarded. I would especially like to congratulate chef Ip for his continued commitment and creativity, and for ensuring that Shang Palace remains competitive,” said Mr Thierry Douin, general manager of Kowloon Shangri-La. 

Shang Palace opened with the Kowloon Shangri-La in 1981, and has enjoyed an excellent reputation with both local and overseas guests since. Renowned for its traditional Cantonese delicacies and seasonal specialities, Shang Palace is lavishly decorated in auspicious red and gold, with traditional motifs imported from China. Shang Palace is open for lunch from 12:00 noon until 3:00 pm Monday to Saturday and 10:30 am until 3:00 pm on Sunday offering dim sum, set lunches and à la carte; and for dinner from 6:30 pm until 11:00 pm daily with à la carte and a range of set dinner menus. Seating a total of 180, there are four function rooms available for private parties. 

Shang Palace Chinese Restaurant At The Kowloon Shangri-La 

LOCATION: Lower Level 1 

CUISINE: Exquisite Cantonese specialties prepared by experienced Chinese chefs. 

HOURS: 

- Dim sum and set luncheons are served between 12:00 noon and 3:00 pm 

- 7 days a week for lunch and dinner 

- Lunch 12:00 noon to 3:00 pm (Sunday & Public Holidays dim sum lunch from 10:30 am to 3:00 pm) 

- Dinner 6:30 pm to 11:00 pm 

SEATING: 180 (including four function rooms for private parties) 

DRESS: casual 

SERVICES: Personalised matches, printed menus for private parties. 

CREDIT CARDS: All major 

ENTERTAINMENT: Chinese music (recorded) 

DECOR:An authentic, extremely luxurious Chinese restaurant, lavishly decorated in red and gold with traditional motifs imported from China. 

INTERIOR DESIGN: Don Ashton Designers (Asia) Ltd 

Biography: Mr Ip Chi Cheung, Executive Chinese Chef, Kowloon Shangri-La 

Joining the award-winning Kowloon Shangri-La Hotel in 1994 when he was 35 years old, chef Ip possesses an impressive career in Chinese culinary. 

Chef Ip commenced his apprenticeship when he was just 14 years old in a well-known Night Club and Chinese Restaurant in North Point, a popular dining and entertainment venue for the famous and affluent in the 1960’s and 1970’s. His cooking skills were further honed in the famous Yung Kee Restaurant in the Central business district. In 1980, he met and started to work for renowned head chef Mr Lee Keung of Fook Lam Moon Restaurant. It was chef Lee who said that chef Ip was not only one of the best chefs in Hong Kong, but also one of the best Chinese chefs in the world. Chef Lee added “Ip Chi Cheung is the most creative in combining fresh ingredients and presentation without compromising on the food’s true taste.” Chef Lee is currently Manager – Kitchen Operations of Shang Palace Restaurant Services Limited. He is responsible for the Chinese kitchen operations of all Shangri-La properties worldwide. 

In 1987, chef Ip was appointed as the head chef of the Chinese Restaurant Flower Lounge. Four years later, he joined a premier private club operated by Shangri-La Hotels & Resorts, Aberdeen Marina Club. When Island Shangri-La, a new 5-star sister property opened in 1991, chef Ip was appointed as the right hand man for chef Lee Keung. In 1994, chef Ip was promoted to the position of executive Chinese chef at Kowloon Shangri-La. He was the youngest executive Chinese chef amongst all hotel Chinese restaurants, setting an example for young chefs aspiring to successful careers in Chinese kitchens. 

Since joining Kowloon Shangri-La, chef Ip has been invited by Royal Park Hotel in Tokyo to present a Chinese food promotion at their hotel every year. In 1995, chef Ip was invited by Hong Kong’s leading television station, TVB, to participate in the first Hong Kong Gourmet Masters Championship contest. This was a live competition judged by six of Hong Kong’s most famous and influential food critics that included Mr William Mark, Mr Eric Wong, chef and cookbook author Mr Chan Tung and Ms Doreen Leung. The main challenge was an impromptu cooking session where candidates were required to create an entire meal on the spot without any prior planning or preparation. After a series of tests judging cooking skills, presentation, tastes and aromas, chef Ip swept all the prizes and won the Culinary Decathlon Championship. 

Chef Ip has also prepared meals for a host of celebrities and notable dignitaries, including Chief Secretary of the Hong Kong SAR, Ms Anson Chan and His Royal Highness Sultan Azlan Shah from Malaysia. Supreme Shark’s Fin in Brown Sauce and Deep-fried Crispy Chicken rank amongst Ms Chan’s favourites while His Royal Highness is especially fond of Double Boiled Supreme Shark’s Fin Soup and Steamed Giant Labrid. 

In his pursuit for excellence, chef Ip selects only the freshest foods allowing the full and unique flavour of each ingredient to be brought out. Chef Ip places emphasis on aroma, colour, taste, texture and contrast, hence his dishes possess a more distinctive flavour compared to conventional Cantonese cuisine. 

Creating new dishes is one of his favourite responsibilities. Chef Ip enjoys the challenge of experimenting with new recipes and innovatingly combining ingredients together. He regularly visits the markets to check out seasonal produce and likes to cook even at home. 

In addition to supervising the Shang Palace kitchen, chef Ip is also responsible for all the hotel’s Chinese food production including Coffee Garden, the Grand Ballroom and 10 function rooms.