I have always maintained that Chinese food is probably one of Indiaa��s national cuisines. So if you can serve up decent Chinese, youa��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 a�� Shang Palace is gearing up to set new standards in comfort food set in a luxurious space. Ita��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 youa��re a soup junkie, you can skip to some thing else a�� 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. Whata��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 hea��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