As part of Abu Dhabi Culinary which includes The Chef’s Table Campaign, Team Yalla head out of the city across the spectacular Sheikh Zayed Bridge to try Shang Palace restaurant at Shangri La Hotel, Qaryat Al Beri – Abu Dhabi.
Team Yalla first visited this delightful restaurant a little over a year ago and can confidently say that Shang Palace is one of Shangri-La’s standout restaurants set overlooking the tranquil water that gives way to Maqta Creek.
Before thermometers start to rise in earnest, we decide to dine alfresco on the splendid terrace which surrenders fine views of Sheikh Zayed Grand Mosque and the Abu Dhabi main island skyline.
We were very much looking forward to Chef’s He Jia unique take on creating an exciting menu, aptly named the AllStar Edition.
Chef He Jia has a wealth of expertise on the culinary scene, particularly within Abu Dhabi and has been a chef at other notable award-winning restaurants that are also well-known within the Abu Dhabi culinary scene.
Especially curated for the event, the menu allows for a combination of two courses or even three, depending on your appetite of course.
Team Yalla opted for Appetizers and Main courses.
Deep-fried and drizzled in Singapore chilli dressing, the Tiger Prawns were succulent and meaty and served with a pan-fried Hokkaido crab flavour biscuit and a Sakura salad with a caviar and kumquat dressing.
Shang Palace is known for its fusion of far-eastern cuisine, which this particular dish with its classic modern twist reflected beautifully. To say that it was delicious would be an understatement.
Next on the culinary list was Pan-fried Taiwan style Teriyaki Chicken Thigh.
Extremely tender, the chicken almost melted in one’s mouth and was cleverly combined with the teriyaki, onion, sweet potato chips, all of which was extremely succulent and appetising.
After the trials and tribulations of a working week, it’s always welcomed to be dining and relaxing at the weekend.
One of the highlights of our evening was the service and the staff, who where able to discuss the menu in-depth and all of whom articulated their favourite dish.
We would say that the service is discrete yet prompt, and it was lovely to hear how they had all worked for Shangri-La for many years.
Moving on to the main dishes we opted to try the Steamed Whole Seabass, one of the Team’s favourite fish.
Again Chef He Jia was able to present the dish in a unique way by steaming and frying the fish.
This crispy yet moist fish was succulent but had a Thai-style influence. And the steaming process ensured the fish was extremely tender.
Topped with traditional Szechuan Mapo tofu, this modern twist negated the need for rice, since it was extremely filling.
We can never resist Beef Short Ribs when on the menu, so this was instantly our second choice.
Presented beautifully on a lotus leaf, the beef is actually double-smoked within the leaf.
As you can imagine, the dish rendered tender, melt-in-your mouth beef, perfectly charcoal-grilled and served with an array of crushed delicacies, including Chinese Oolong tea. Dare we say it… but it was yummy!
So then! What better way to end the week than overlooking Abu Dhabi’s many water-ways, enjoying beautifully cooked and presented Far-Eastern cuisine, in a peaceful ambiance and polished off with some Himalayan tea – only in Abu Dhabi.
Thank you Shang Palace, it was a delicious treat and we’ll be back!
The Chef’s Table runs until 3 April. For more information, please visit Chef’s Table Allstars