Summer Palace will launch a brand-new affordable luxury journey in August. This inspiring journey will first take guests to a two-day Michelin gourmet experience—a set menu with wine paring—hosted by guest chef Chan Kwok Wah from the acclaimed 2-star Michelin restaurant Shang Palace of Kowloon Shangri-La, Hong Kong. One of the highlights of this experience is the introduction of caviar, a domestic produce with both world-class quality and sustainable philosophy at its core. The caviar theme will continue to shine in the Summer Caviar Menu at Summer Palace throughout August to let guests enjoy this special journey even further.
广州香格里拉大酒店夏宫中餐厅于八月推出全新轻奢美食之旅。此次轻奢概念美食将于8月11日及12日带宾客享受由客座大厨——九龙香格里拉大酒店米其林二星餐厅香宫厨师陈国华师傅精心设计的为期两天的米其林盛宴。其中的亮点之一是采用了产自国内而符合世界级标准及可持续发展观的优质鱼子酱。鱼子酱主题美馔将自8月1日起于夏宫、乐排馆及大堂酒廊持续供应，延续夏日轻奢主义味蕾革命。

Michelin Gourmet Experience
米其林二星美食体验
Born and raised in Hong Kong, guest chef Chan Kwok Wah from Shang Palace will bring with him a six-course signature set menu with wine pairing for a two-day Michelin gourmet experience. Each course on the menu is a testimony to the chef’s years of expertise in Cantonese cuisine.
于香港土生土长的香宫客座大厨陈国华，将呈现由六道特色菜肴组成的轻奢菜单，配以精选香醇美酒，为食客带来别致的米其林美食体验。菜单上的每款菜肴均是凝聚师傅多年粤菜烹饪经验的经典之作。

WHAT to EXPECT
值得期待的美食


Sautéed Fresh Milk & Egg White with Caviar Served in a Golden Cup
金杯鲟鱼子酱炒鲜奶
Fried Fresh Milk is a classic Cantonese dish that tests a chef’s frying techniques and command of cooking temperature. The major ingredient of this dish is a mixture of fresh milk with egg white and starch. To fry such delicate components, the chef needs to carefully repeat two actions: stir the fresh mixture to the centre of the heat and then push the cooked egg white to a cooler side of the wok. Everything has to be done within 2-3 minutes. Once the mixture is 80% cooked, it is ready for plating. The finished product resembles soft white clouds in the sky with silky texture and rich milky flavour. One of the ingredients used is equally delicate but powerful. It is a cluster of dark brown crystal balls with a diameter of 2.5-3mm. It carries with it exceptionally rich flavours and a subtle sweet afternote. Russian emperors were crazy about it and European royalty craved it. This tiny little ingredient is caviar—a delicacy that is well worthy of its nickname ‘soft gold’ on the dining table. For this Micheline recipe, Chef replaces chopped nuts and cured ham—the two traditional toppings—with caviar. The rich taste and the subtle nutty note of the caviar instantly boosts the flavour and enhances the quality of this classic Cantonese dish.
炒鲜奶因其讲究火候的控制和翻炒的技巧，是粤菜中最能考验厨师功力的经典名菜。这道佳肴的主要食材是蛋白、鲜牛奶及少量湿淀粉，要炒制质地如此幼嫩的食材，厨师需要将混合后的食材置于锅中央翻炒并将熟蛋白置于锅边冷却，整个过程需要在2至3分钟内完成。全部食材炒至八成熟后方可上碟。成品外观雪白形如云海，入口质地细滑，味道香浓。这道头盘还囊括了一种珍贵食材，它通体浑圆，直径只有2.5至3毫米，多呈黑褐色，灯光下晶莹通透。它虽小巧玲珑却具有丰富鲜味，细腻的口感令俄国沙皇为之倾倒，欧洲王室趋之若鹜，它就是有餐桌上的软黄金美誉的鱼子酱。大厨巧妙地选用带有淡淡果仁香气的鱼子酱取代传统顺德炒鲜奶中的火腿碎和榄仁，让这道菜的尊贵品质得以升华。


Braised Bird’s Nest Soup with Alaska Crab Meat and Conpoy
阿拉斯加蟹肉瑶柱燕窝羹
The time and energy Cantonese people put into soup making is sufficient to illustrate its prime position in their diet. For a 2-star Michelin menu, the soup course is no exception. The soup base takes 6 hours to prepare, using fresh chicken, pork of the best cut and cured ham. The sumptuous ingredients, such as the prime bird’s nest, fish maw and Alaska crab meat, require care and precision in handling. While cooking, ingredients need to be added in a particular order, and each tick tock becomes vital to bring out the best of the soup.
众所周知，汤品是粤菜中不可缺少的部分，此次米其林二星菜单中，阿拉斯加蟹肉瑶柱燕窝羹亦是不容错过。羹汤以鲜鸡、赤肉和火腿熬制6小时后，加入上乘燕窝、花胶及阿拉斯加蟹肉煮成。厨师对时间、火候及食材烹煮顺序的把握，让羹汤中各种食材的风味恰到好处地融合，口感清爽而质地浓稠。


Baked Whole Abalone & Inaniwa Noodles with Cheese served in a Mini Pumpkin
芝士鲜鲍稻庭面
This dish is a fusion of Western baking technique and Japanese ingredient. Chef chooses hand-made Inaniwa noodles, a flatter version of dry udon, for its smooth and refreshing texture. It does echo with the silky taste of the abalone. While it absorbs all the sweet juice of the pumpkin, a hint of cheese flavour in every bite instantly enhances the base taste of the entire dish. Indeed, every ingredient is there to complement each other, so do not get the cheese wrong. It is not simply a nice Western touch to this dish.
这道菜的独特之处，在于它运用西方烹饪技术烹制日本料理的中的食材——稻庭面。扁平长条状的手工稻庭面，口感流畅顺滑，与鲍鱼的柔滑味觉体验相得益彰。南瓜香甜的汁液与香浓的芝士随着晒炉温度的增高慢慢渗入面条中，瞬间为整道菜增添了别样的风味。每样食材均水乳交融并微妙地相互均衡，碰撞于舌尖之上带来淋漓尽致的味觉享受。

Michelin Gourmet Experience
Promotion Time:
19:00-21:30, 11-12 August 2017 (Friday & Saturday)
Selling Price:
RMB 1,088 net per person
Early Bird Price:
RMB888 net per person
Additional Wine Pairing:
RMB200 net per person