New Delhi– Shangri-La Eros New Delhi reveals a thoughtfully composed new menu at Shang Palace, illustrating a continued evolution of one of the capital’s most enduring destinations for Chinese cuisine. The launch defines a measured progression, one that honours tradition while embracing a more contemporary articulation of flavour, technique, and presentation.
At Shang Palace the hand-crafted flavours that have been perfected for over half a century. Traditional tastes are blended with local influences and modern techniques for a unique experience. With this new menu, the focus shifts towards a more deliberate articulation of flavour and technique. Each dish is guided by a balance of heat, texture, and timing, allowing ingredients to express themselves fully while remaining part of a larger, cohesive progression.
The experience commences with the Crispy Duck Salad with pomelo and microgreens, instantly bright and striking in its contrast, developing a clear sense of direction for what follows.
The dim sum and small plates arrive with enriched intent. The Sizzling Water Chestnut and Mushroom X.O Dumpling carries a deep, resonant umami, while the Baked Eggplant Puff delivers richness wrapped in restraint. The Prawn Dumpling with caviar delights with a distinct indulgence, clean yet elevated. At the center of this section, the Shang Palace Signature Chicken Xiao Long Bao Basket commands attention with its precision and depth of flavour. The Poached Chicken and Prawn Black Garlic Wonton with Ching King sauce unfolds with layered intensity, while dishes such as the Mapo Tofu Spring Roll, the Crispy Fried Soft-Shell Crab with homemade crumb and dry red chilli, and the Crispy Chicken with Dry chilli and cilantro bring bold heat, crunch, and clarity of seasoning.
From the barbecue selection, the signature Beijing Roast Duck with caviar stands as a defining highlight – lacquered, expressive, and unmistakably commanding in presence. It is also part of our Rooted in Nature global program to promote sustainable dining.
Alongside it, the Cantonese BBQ platter recalls control over fire, smoke, and timing. The Rich and Flavorful Lobster Scallion Broth, served with assorted condiments, introduces a slower, restorative pause within the progression.
The main course builds into fuller expression. The Signature Sizzling Lobster Mapo Tofu arrives bold and structured in heat. The Butter Garlic Pepper Whole Crab with golden fried Mantou delivers complete indulgence – textural, aromatic, and assertive. The Marble Pork with Broccoli offers savouriness, while the Clay Pot Chicken with Lotus Root and Chilli Garlic Sauce and Clay Pot Tofu with vegetables emerge through slow infusion and concentrated cooking.
Completing the menu narrative, the new selection introduces thoughtfully curated rice and noodle preparations. The Homemade Chicken Dan Dan Noodle carries warmth and spice with clarity, while the signature Hot Stone Pot Rice with Crispy Potato, Pickled Chilli and Yunnan Chilli Sauce builds contrast through texture and heat. The Crab Meat Asparagus Fried Rice provides a softer, lifted finish that resets the palate.
To conclude, desserts such as the Banoffee and the signature Dessert Sampler bring the experience to an immaculate finale, easing intensity into calm resolution.
With this new menu, Shang Palace highlights its prestige as a destination where culinary heritage is not only preserved but thoughtfully reinterpreted. It is an experience represented by depth and a quiet confidence, one that continues to mature while remaining rooted in its legacy.