I have always maintained that Chinese food is probably one of India’s national cuisines. So if you can serve up decent Chinese, you’ll always have customers. Shang Palace, the signature Chinese restaurant by the international hotel chain Shangri-La, comes to South India at the recently-opened Bengaluru property. The menu here focuses on some familiar dishes that Indians love, along with some signatures of the brand. Dimsums, hot and cold appetisers, barbecues and curries — Shang Palace is gearing up to set new standards in comfort food set in a luxurious space. It’s not so much about being innovative here, but more about flavour. We began lunch with the crispy lotus stem tossed in chillies, and Hoisin sauce lends the dish a sweet and spicy flavour.
The soup section is fairly predictable, and unless you’re a soup junkie, you can skip to some thing else — for instance, the roasted Beijing duck, where slivers of roasted duck are wrapped in a pancake with cucumber, scallion and some Hoisin sauce. For mains, the Hunan steamed fish is perfect for those who like basa. What’s absolutely marvellous about it is the sauce made with pickled chillies and preserved black beans.
The star of the afternoon is the tenderloin slices stir-fried in black bean sauce. The chef reminds me that traditionally this dish would have been much hotter, and he’s had to tone down for the local customers. Fair enough, I suppose.
Meal for two at Rs 1,800 plus tax.
Details: 080 45126440