In a graceful nod to centuries of Chinese tea tradition, the Summer Palace showcases an innovative twist to Chinese Huaiyang and Cantonese cuisine in this spring season. Cantonese master chef Stanley Yuen and Huaiyang head chef Xin Qing Hou invites you to indulge in Summer Palace’s contemporary and fashionable tea cuisine, such as sauteed shrimps with Longjing tea, braised chicken mince with chrysanthemum petals and braised black-bone chicken in crusted Pu’er Tea. Meanwhile, frying spring tea performance is also available at the restaurant. Experience the wondrous ways of Chinese tea cuisine at Summer Palace.

For reservations, please call the Restaurant Reservations Centre at tel: (86 10) 6505 5838, email: fbreservations.cwh@shangri-la.com or visit www.chinaworlddining.com.