New Delhi, Apr 24: Shangri-La Eros New Delhi presents an extraordinary culinary moment at Shang Palace this April, as it welcomes Chef Liew Chin Fei, Executive Chef of Shang Palace, Shangri-La Taipei for an exclusive five-day Cantonese culinary showcase from 29 April to 3 May 2026.
Chef Liew is set to lead guests on a Contemporary Classics Cantonese journey. He spent years honing his skills at the Michelin-starred “Summer Palace” in Singapore. From the most fundamental tasks to mastering the essence of heat control, he built a rock-solid foundation.
To him, food is not merely a tool for sustenance; it is a universal language that transcends regions and connects hearts.
Chef Liew’s cooking philosophy is built upon three pillars: Ingredients, Temperature, and Timing. He emphasizes that the soul of Cantonese cuisine lies in Wok Hei (The breath of the wok). Every dish must be served piping hot to fully preserve its vitality and essence.
The signature dishes feature Shang Palace Signature Crispy Prawns with Mango Sauce, Wok-fried black cod with Black Truffle Sauce, Shang Palace Taiwan Signature Seafood Fried Rice, Wok-fried Lobster with Almond Flakes in Superior Soup, Stir-fried Champignon Mushroom Mixed Vegetables and Macadamia Nuts Served in A Pumpkin, Wok-Fried Glass Noodle with Minced Chicken, Brinjal Round and Morel Mushroom along with Avocado Cream with Dark Chocolate.
On his visit to New Delhi, Chef Liew shares “I dedicated countless nights to mastering the art of flame and stir-frying under Hong Kong masters. Seeing guests smile after tasting the soul of my dishes is my greatest motivation. Through this culinary exchange, I hope everyone can not only taste the excellence of Cantonese cuisine but also feel the sincerity and warmth behind every plate. I cordially invite all food enthusiasts to join me at Shang Palace to witness traditional craftsmanship elevated to new heights of modern luxury”.
Shang Palace becomes the setting for a dining experience shaped by legacy, precision, and a deeply rooted understanding of Cantonese cuisine. Guests are invited to engage with this expression through curated lunch and dinner experiences, available as both set menus and à la carte.
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