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cityweekend

Providing not only high-end dining but also a culinary history lesson, Shi takes imperial cuisine to a new level. The specialty dishes, contemporary renditions of classic recipes, all come with a story, told by the waitstaff, that link the food to a specific Chinese emperor. We started with the “Poison” Soup (RMB167), a chicken broth infused with Chinese herbs for a slightly bitter aftertaste, which had legendary effects on General Hong of the Ming and Qing dynasties. Next up was the Concubine Fragrance Grilled Lamb Chops (RMB227), a deliciously spicy Xinjiang favorite from Emperor Qianlong’s rule. The Imperial Roast Duck (RMB77), served with a fantastic orange sauce, was a nice update to the traditional kaoya, although the Put on the Yellow Robe (RMB67), a tofu, egg and vegetable dish named for the Song dynasty’s first emperor, was overwhelmingly egg-y. A special set menu includes smaller portions of the dishes for just RMB187.

 

leemack

Legend goes that an ancient Chinese chef created huangjiu when he accidentally left rice to ferment. Nowadays, huangjiu, usually no more than 40-proof, is classified by length of fermentation and therefore, sugar content. Savor four types of huangjiu and four dishes in the suave environs of the Emperor Hotel’s Shi Restaurant. The ¥200 is worth it just for the chance to taste selections from the general manager’s personal huangjiu collection. Knowledgeable staff demonstrate the elaborate ceremony leading up to the actual imbibing of the alcohol, making for a royal treatment indeed.

 

3 months, 1 week ago