Shangri-La Eros New Delhi’s award-winning Shang Palace welcomes Chef Luo Ming Hui for an exclusive culinary residency, bringing together the chef’s extensive international experience and deep expertise in Cantonese and Sichuan cuisine with one of the capital’s most distinguished Chinese dining destinations.
Currently serving as Chef de Cuisine at Shang Palace, Shangri-La Abu Dhabi, Chef Hui brings over a decade of culinary experience spanning China, Abu Dhabi and Mauritius. His approach to Chinese cuisine is grounded in technical precision, time-honored techniques and a deep understanding of regional flavours, with a repertoire shaped by years of working across diverse culinary landscapes.
From September 9th to 13th 2026, guests can experience Chef Hui’s signature interpretation of Cantonese and Sichuan cuisine across lunch and dinner. The residency will feature a specially curated set menu alongside an à la carte selection, offering diners the opportunity to discover his distinctive culinary style through a considered selection of regional classics and contemporary interpretations.
Chef Hui’s career spans some of the region’s most respected Chinese kitchens, beginning in Shenzhen where he was part of the pre- and post-opening team at Shang Garden Chinese Restaurant at Shangri-La Futian. During this formative chapter, he led the dim sum section while training teams in dim sum preparations, building the technical foundation that would come to define his cooking style. A subsequent stint in Mauritius for the opening of Duck Laundry Chinese Restaurant further strengthened his reputation for building successful kitchens from the ground up. Today, as Chef de Cuisine at Shang Palace, Shangri-La Abu Dhabi, he brings together operational precision with a deeply rooted understanding of Cantonese and Sichuan cooking, balancing technical discipline with a style of cooking that remains grounded in tradition.
That balance is reflected throughout the menu he brings to Shang Palace in New Delhi. Beginning with the soups, the Dried Scallop Chicken Soup and the Chrysanthemum Tofu Broth establish early the level of detail and restraint that defines the experience. The dim sum selection features Lamb Taro Puff, Sea Bass and Chenpi Dumpling, Crispy Duck with Plum Sauce amongst others.
The mains showcase the depth and precision of Cantonese wok cooking, with highlights including Wok-Fried Lobster Cheese with E-Fu Noodles and Sizzling Chicken Clay Pot. The selection continues with Wok-Fried Kung-Pao King Oyster Mushroom and Eggplant Tofu Clay Pot, offering a balance of bold flavours, textures and classic Chinese cooking techniques. To conclude, Mango Soup provides a light and refreshing finish to the meal.
A residency of this kind, anchored in genuine craft and informed by years spent across some of the world’s more demanding Chinese kitchens, is precisely what Shang Palace at Shangri-La Eros New Delhi does best. Chef Hui’s pop-up brings together Cantonese precision and Sichuan depth across both lunch and dinner, with the curated set menu priced at INR 5,500 plus taxes and the full à la carte selection available alongside.
