Shangri-La Eros New Delhi Welcomes Chef Luo Ming Hui for an Exclusive Cantonese and Sichuan Culinary Experience

Written By: Ricky Acharjee

Ricky Acharjee

I am travel writer at Travel And Tour World with 3 years of experience covering global tourism, aviation, hospitality, and destination news. Dedicated to accurate reporting and compelling storytelling, Ricky explores the trends, innovations, and developments shaping the international travel industry while delivering engaging insights for travellers and industry professionals.

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September 7, 2026 16:28 GMT+5:30

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Shang Palace, the celebrated Chinese restaurant at Shangri-La Eros New Delhi, is set to welcome Chef Luo Ming Hui for a special culinary residency, bringing his extensive global experience and mastery of Cantonese and Sichuan cuisine to one of the capital’s most acclaimed dining destinations.

Chef Hui, currently the Chef de Cuisine at Shang Palace, Shangri-La Abu Dhabi, will showcase his signature culinary approach from September 9 to 13, 2026. The exclusive residency will allow guests to experience his refined interpretation of traditional Chinese flavours through a specially designed menu featuring regional favourites, contemporary creations and carefully crafted culinary expressions.

With more than a decade of experience across China, Abu Dhabi and Mauritius, Chef Hui has developed a cooking philosophy built on precision, heritage techniques and a deep appreciation for the diverse flavours of Chinese cuisine. His culinary journey has been shaped by years of working in internationally recognised kitchens, where he has refined his expertise in Cantonese and Sichuan cooking while adapting traditional methods for modern dining experiences.

During the residency, diners at Shang Palace will have the opportunity to explore Chef Hui’s signature creations through both a curated set menu and an extensive à la carte selection available during lunch and dinner services.

Chef Hui’s professional journey began in Shenzhen, where he was part of the opening and operational team at Shang Garden Chinese Restaurant at Shangri-La Futian. His early years focused heavily on dim sum craftsmanship, where he led the dim sum section and trained culinary teams in authentic preparation techniques. This experience helped establish the technical foundation and attention to detail that continue to influence his cooking style.

His career later expanded internationally with his involvement in the launch of Duck Laundry Chinese Restaurant in Mauritius. This chapter strengthened his expertise in developing successful Chinese kitchens in diverse markets while enhancing his ability to combine traditional flavours with global dining expectations.

Today, as Chef de Cuisine at Shang Palace, Shangri-La Abu Dhabi, Chef Hui continues to create dishes that reflect the heritage of Chinese cuisine while incorporating refined modern elements. His approach combines operational expertise, regional knowledge and a commitment to preserving the authenticity of Cantonese and Sichuan culinary traditions.

The menu created for Shang Palace New Delhi highlights Chef Hui’s dedication to balance, technique and flavour. The dining experience begins with carefully prepared soups such as Dried Scallop Chicken Soup and Chrysanthemum Tofu Broth, showcasing delicate flavours and precise preparation methods.

The dim sum selection presents a variety of handcrafted creations, including Lamb Taro Puff, Sea Bass and Chenpi Dumpling, and Crispy Duck with Plum Sauce. Each dish reflects the intricate techniques associated with traditional Chinese culinary craftsmanship while introducing distinctive flavour combinations.

The main course selection highlights the strength of Cantonese wok cooking and Sichuan-inspired flavours. Guests can enjoy dishes such as Wok-Fried Lobster Cheese with E-Fu Noodles and Sizzling Chicken Clay Pot, which combine rich textures with classic Chinese cooking methods.

Additional highlights include Wok-Fried Kung-Pao King Oyster Mushroom and Eggplant Tofu Clay Pot, offering a combination of bold flavours, contrasting textures and authentic Chinese culinary influences. The experience concludes with Mango Soup, providing a refreshing and elegant ending to the meal.

Chef Hui’s residency reflects Shang Palace’s continued commitment to bringing exceptional Chinese culinary experiences to New Delhi. By presenting a chef whose expertise has been shaped by years of international experience and traditional Chinese techniques, the restaurant offers guests a unique opportunity to explore the depth and diversity of Cantonese and Sichuan cuisine.

The exclusive residency will run from September 9 to 13, 2026, with guests able to choose between a specially curated set menu priced at INR 5,500 plus applicable taxes or selections from the complete à la carte menu. The event will be available during both lunch and dinner services at Shang Palace, Shangri-La Eros New Delhi.