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Eddie Leong

Shenzhen, China, 17 November 2017 – Shang Palace at Shangri-La Hotel, Shenzhen has recently unveiled its new signature set menu prepared by Eddie Leong, the newly appointed Chinese Executive Chef.


With nearly 20 years of culinary experience and overseas work experience at several fine-dining restaurants, Chef Eddie has won awards at international Chefs’ competitions and highly recommended by guests. Prior to joining Shangri-La Hotel, Shenzhen, Chef Eddie worked as Chinese Executive Chef at Hakkasan, the Michelin one-star Chinese fine-dining restaurant at Kempinski Hotel’s Emirates Palace Abu Dhabi, UAE.


Chef Eddie is well-versed in Cantonese cuisine and Chinese regional specialties. He has absorbed rich cooking techniques and classic food-presentation styles from France, Italy and Japan. With his extensive culinary experience, he brings an innovative and inspired signature set menu.


Guests can savour inimitable delicacies, such as Golden Braised Seafood Broth with Lobster Dumpling, a seafood dish created by Chef Eddie which has received awards at the 2009 Emirates Culinary Guild’s Salon Culinaire in Dubai, United Arab Emirates.


In the dish Baked Cod Fish in Pomelo–Honey Vinaigrette, the pomelo–honey dressing has a fresh and sweet fragrance, and the addition of cod fish adds a nice depth of flavour.

Monk Jumps over the Wall, the signature soup is a traditional Fujian dish which was created in the late Qing dynasty. The soup uses various high-quality ingredients and the soup is slow cook to achieve sweat flavour. There is the healthy and tempting Shaved Coconut Ice with Black Glutinous Rice and more.


For reservations, guests may call the food and beverage reservation centre on (86 755) 8396 1366.

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