New Delhi, February 17, 2018: Commemorate the arrival of the Lunar New Year with an exclusive menu curated by Chef Ye Haijun, a Dimsum culinary master, Chef Kong Fanyi, an expert on Chinese barbeque and Chef Luojiang Tao, a proficient Wok Chef at Shang Palace, Shangri-La’s – Eros Hotel, New Delhi.
The Chinese New Year is an hundred year old tradition and marks the onset of spring leaving the winter behind. It is oldest of all Chinese celebrations and signifies the upcoming New Year with a new beginning in its fullness. The festival is synonymous with China’s dynamic culinary history with feasts that symbolizes good fortune.According to the Chinese 12-year animal zodiac cycle, the Chinese year beginning in 2018 is the year of the Dog. The Dog occupies the eleventh position in the Chinese zodiac, after the Rooster, and before the Pig.
Commence your meal with Morel Mushroom Soup and Stewed Chicken Broth with Celery and Shiitake. Dimsums according to Chinese traditions signify prosperity. Shang Palace invites its guests to indulge in Sui Chow Dumplings with Chicken or Vegetables, Squid-ink Scallop dumplings topped with Salmon Roe, Pork and Shrimp Dumplings, Minced Prawn Stuffed Fried Eggplant, Turnip Cake and Pan-Fried Corn Cake with Yunnan Tomato Salsa from Chef Ye Haijun’s kitchen.
Further into the menu, guests can savour the Wok section, which includes dishes like Yunnan Style Chili Garlic Crab, Sliced Lamb with Garlic Clove and Pickled Chili, Twice Cooked Pork with Fresh Chili, Wok Fried Seabass, Sour Green Mustard Leaves, Braised Tofu with Bell Pepper and Fresh Chilies and many more that are imbued with intense flavor, alluring aromas and freshest ingredients locally sourced from China. The barbeque section features Peach wood fired flow roasted and Chinese tea smoked full/half duck and corn fed chicken.
For dessert, guests can treat themselves to decadent Nian Gao generously topped with fresh fruits and ice cream.
With expansive interiors that include lavish indoor seating, three private dining rooms for a personalized dining experience and a large outdoor deck overlooking lush green gardens for al fresco dining, Shang Palace once again invites its patrons to celebrate the Spring Festival in a scrumptious and quintessential way.
Dates: 15 – 18 February, 2018
Price: INR 5000 plus taxes per person for the set menu. Guests can also choose their favorites from the a la carte selection.
Lunch – 12:30 PM to 2:45 PM
Dinner – 7:00 PM to 11:45 PM
For reservations, Please call the hotel’s dedicated team at 91 11 41191040 or email Book online at
Corporate Comm India(CCI Newswire)