Cantonese meals, feasts, and spring celebrations. As the curtain slowly opens for the new year, Sky Pavilion welcomes the new with a new menu that will be completely renewed from now on, and your signature delicacies will be warmly reunited. Delicious upgrades, classic continuation, invite you to explore a different Cantonese authentic delicacy.
The soul of the new menu
Beijing duck edge roast duck by Yuan Chaoying master using ingenuity to inherit more than 150 years of hanging oven roast duck skills, there is an ancient saying of "jujube duck, pear wood charcoal". Respected for more than 100 years, the jujube wood roasting method is carefully baked, the duck skin and duck meat are perfectly matched, with exclusive handmade duck cakes, secret sweet noodle sauce, melon strips, garlic paste, white sugar to eat, fat but not greasy, melt in the mouth, the taste is fragrant, and the aftertaste is endless.
With more than 40 years of experience in food and beverage cooking, Chef Yuan Chaoying from Beijing has been awarded the titles of Chinese Culinary Master, Top 10 Famous Chefs in Beijing, National Senior Culinary Technician, and Master Craftsman of Beijing. While maintaining the essence of Chinese cuisine, he has added his unique innovative concept to the creation of dishes that are constantly improving and innovating.
Roast duck duck embryo, specially selected 4 and a half catties of authentic Beijing stuffed duck. The so-called stuffing duck is a duck that is specially bred and fed for the purpose of fat and windy. The milky white color of the duck breast and the smooth skin are a prerequisite for roasting the best and most delicious roast duck. After roasting, the subcutaneous fat seeps into the duck meat, and the whole body of the roast duck is jujube red, and the duck meat is more crispy in the mouth. Each process such as pumping, evising, washing, scalding, coloring, drying, and pouring water into the furnace has been strictly operated and controlled. In the moment when the boiling water comes into contact with the raw duck skin, the capillaries shrink rapidly, and the fat on the surface of the skin then solidifies, and the small links affect the taste and coloring after roasting. Jujube wood roasting has the characteristics of "clear smoke, hard fire, and stable fire", and the roasted duck has an attractive aroma. Follow the growth cycle of new shoots and old branches, and insist on recycling old branches that have grown for more than 200 years. Shangri-La's Beijing Duck Edge retains the traditional technique of hanging the oven to roast the duck, using an open flame to burn the jujube wood to make the fruit more intense.
Good Chinese ingredients, authentic Cantonese flavor
Select the best Chinese ingredients, explore the true taste of the ingredients, cook with ingenuity, carefully present, and inherit the taste of Cantonese. Adhering to the dining philosophy of selecting fresh seasonal and local ingredients, the Sky Club offers diners traditional Cantonese cuisine with innovative flavours.
With more than 20 years of culinary experience, Chef Ho Chi Yong, Executive Chef of Chinese Restaurant, has been studying culinary skills for many years, drawing inspiration from food cultures in various places, reinterpreting and interpreting the Cantonese feelings of the exclusive Haitian Pavilion, allowing diners to have a richer taste bud experience.
Savor the signature cooking
Braised chicken pot with fresh abalone, traditional cured clay pot rice, as well as new and brilliant silver cod with colorful pepper sauce, black tiger prawns with three onion sauce, braised snow beef with fresh pepper, crispy sesame chicken with wind sand, hibiscus pine leaf crab and other classic Cantonese flavors.
"Hibiscus Autumn Leaf Crab" is a well-known traditional Cantonese dish made from yellow and fat pine leaf crab, accompanied by fragrant and smooth egg whites and milk, and cooked with Cantonese authentic cooking techniques to create a nourishing Cantonese flavor. Hibiscus crab meat is fresh and fat, sweet and cottony, egg white cow frankincense mellow bones, the finished dish is like snow-white hibiscus, and the color and fragrance are extremely three.
The chef of "Braised Chicken with Abalone" breaks the convention and picks inspiration, first frying and then baking, so as to evenly absorb the flavor. Fresh abalone and chicken are baked together, and the gel sauce is added to the food, and the meat is tender and blended with the sauce, finding a home between the lips and teeth. The chef infuses the ingredients with delicateness, warmth and inspiration, and brings out the aroma of abalone stewed chicken pot.
"Silver Cod with Colorful Pepper Sauce" is fried with fatty and tender cod, and then stir-fried with a rich and fragrant secret sauce. Freshly made cod with homemade multicolored pepper sauce, the traditional dish is cooked in Cantonese style.
"Stir-fried black tiger prawns with shallots" Shallot sauce and black tiger prawns meet unexpectedly, and you can experience the taste of the heart-warming in the food. Cooking black tiger prawns with secret sauce, Cantonese innovation interprets the inner soul of both rigidity and softness. The meat is fresh and tender, the sauce breaks out, and the aftertaste is endless.
"Crispy Sesame Chicken in Wind Sand" is marinated for dozens of hours, wrapped in crispy skin and sprinkled with sesame seeds in a creative way, the chicken is tender and intertwined with sesame seeds, and after 20 minutes of roasting in an open oven, it firmly locks in the original flavor of the sesame chicken, and then deep-fried it to color. The skin is crispy and fragrant, and the meat is smooth and delicate.
Enjoy the taste of home as you like
With the ever-changing market, we have established a stable and efficient supply system to improve efficiency and quality, which can not only better select fresh and high-quality ingredients, but also save costs and give profits to diners, improve the cost performance of each dish, and provide diners with a variety of dining options. The new menu fills the "taste of home" in Michelin-starred restaurants, with family-like kindness in cooking, affordable prices and authentic delicacies, allowing you to enjoy a sumptuous reward at the Sky Lounge.
京禧飨聚
Jiaju New Year, pay tribute to Dongsui. On this occasion, the Haitian Pavilion Chinese Restaurant and Banquet Hall have prepared a sumptuous Chinese New Year's Eve dinner set for you, and the all-day Jia Pin Restaurant offers a dazzling buffet of Chinese New Year's Eve dinner, and a variety of Chinese New Year's Eve meals for you to choose from.
A variety of Chinese New Year set menus, Haitian Pavilion Chinese Restaurant, has been selected by the Michelin Guide for five consecutive years. A variety of Chinese New Year menus include the Beijing Duck Yuan Roast Duck at the helm of Shangri-La's Executive Chef of Beijing Cuisine, and a variety of classic Cantonese recommended dishes by Executive Chef Ho Chi Yong of Haitian Pavilion
The warm New Year's flavor is delivered to your home, and you can enjoy one-click SF delivery to your home. Enjoy the New Year's reunion banquet, enjoy the treasures of the mountains and seas, and fill the pot with treasures. Specially launched the Spring Festival limited fortune when the head of the small pot of vegetables, suitable for 3-4 people to gather in a small family, a variety of preferred ingredients, jade food and golden soup, all simmered. 72 hours of slow boiling, colorful dishes meet and blend, natural into a strong flavor, overflowing fragrance
During the Chinese New Year, Kerry Hotel, Beijing joined hands with trendy IP artist Qian Jiang Donburi to jointly present the "Good Luck to the Year of the Dragon" themed New Year's Art Exhibition Decoration, first-hand Afternoon Tea and limited coffee for the Year of the Dragon. Book a room and Chinese New Year's Eve dinner during the Spring Festival period and receive a "Good Hand" co-branded souvenir. On the first day of the Lunar New Year, you are invited to enjoy on-site interactive activities such as lion dance performances and fish fishing "sheng", and immerse yourself in the atmosphere of the Year of the Dragon.