Restaurants at a Glance
Shang Palace, Shangri-La
Shang Palace has turned the tables on a dim sum classic. Instead of using white rice to make the skin of rice roll with shrimp, it ingeniously employs red rice to turn the otherwise plain white skin a bright scarlet. What a coup for Cantonese dim sum! The first chef of the Shang Palace (which opened in September 2011), had visited Quartier Chinois or Chinatown in Paris and discovered that Vietnamese and Cambodians eat red rice. The creation is now a proud signature must-have.
- Delicate, elegant Chinese cuisine
- Signature Red-rice Flour Roll with Shrimp
- Uses ingredients from throughout France and Europe