Shang Palace New Delhi to Host Chef Luo Ming Hui for...

New Delhi Welcomes Global Culinary Expertise

[New Delhi, September 7, 2026] — A prestigious gastronomic event is arriving in India's capital as Shang Palace, located within the Shangri-La Eros New Delhi, prepares to host Chef Luo Ming Hui. Starting September 9 and running through September 13, 2026, the residency will bring a sophisticated blend of Cantonese and Sichuan flavors to the city, curated by a chef with a decade of international acclaim.

A Career Defined by Global Precision

Chef Luo Ming Hui currently serves as the Chef de Cuisine at Shang Palace in Abu Dhabi. His professional trajectory is marked by a rigorous commitment to the technical aspects of Chinese cooking, having spent over ten years refining his craft across diverse geographical markets including China, Mauritius, and the United Arab Emirates.

The foundation of Chef Hui's expertise was established in Shenzhen, where he played a pivotal role in the launch and operational management of the Shang Garden Chinese Restaurant at Shangri-La Futian. During this formative period, he specialized in the intricate art of dim sum, managing the section and overseeing the training of culinary staff to ensure strict adherence to authentic preparation methods.

Following his success in China, Chef Hui expanded his reach to Mauritius, where he was instrumental in the opening of Duck Laundry Chinese Restaurant. This experience proved vital in teaching him how to translate traditional Chinese flavor profiles for an international audience, balancing heritage techniques with the expectations of global diners.

Specialized Cantonese and Sichuan Menu Offerings

The upcoming residency in New Delhi is designed to showcase the contrast between the delicate, refined nature of Cantonese cuisine and the bold, pungent characteristics of Sichuan cooking. Guests can access these flavors through two distinct dining options: a curated set menu or a comprehensive à la carte selection, both available during lunch and dinner services.

The culinary sequence begins with a focus on light, nutrient-dense starters. The soup selection features the Chrysanthemum Tofu Broth and Dried Scallop Chicken Soup, both designed to highlight purity of flavor and technical precision.

The dim sum category emphasizes hand-crafted artistry, featuring:

Lamb Taro Puff: A blend of rich textures and savory fillings.
Sea Bass and Chenpi Dumpling: A sophisticated pairing of fresh fish and aged tangerine peel.
Crispy Duck with Plum Sauce: A classic execution of sweetness and crunch.

The main course offerings transition into the high-heat environment of the wok and the slow-simmering nature of clay pot cooking. Highlights include the Wok-Fried Lobster Cheese served with E-Fu Noodles and the Sizzling Chicken Clay Pot. For those seeking bolder, spicy profiles, the menu includes the Eggplant Tofu Clay Pot and Wok-Fried Kung-Pao King Oyster Mushroom. The experience concludes with a refreshing Mango Soup.

Residency Logistics and Pricing

The event is scheduled for a limited five-day window, offering a rare opportunity for local diners to experience Chef Hui's specific interpretation of regional Chinese dishes.

Detail	Information
Dates	September 9 – 13, 2026
Location	Shang Palace, Shangri-La Eros New Delhi
Set Menu Price	INR 5,500 (plus applicable taxes)
Service Times	Lunch and Dinner
Cuisine Focus	Cantonese and Sichuan

Impact on the New Delhi Dining Scene

The arrival of Chef Luo Ming Hui represents a strategic move by Shang Palace to maintain its position as a leader in authentic Asian dining within New Delhi. By rotating international talent from other global properties, the restaurant provides a rotating "educational" experience for the palate, moving beyond standard menu offerings to provide a masterclass in regional specificity.

The inclusion of specific techniques—such as the use of Chenpi (dried tangerine peel) and the mastery of the clay pot—elevates the dining experience from a simple meal to a cultural exhibition. This approach caters to a growing demographic of luxury travelers and local gourmands who prioritize authenticity and the pedigree of the chef over generic fusion options.

Why This Matters: The Value for the Diner

For the frequent traveler or culinary enthusiast, this residency is more than a limited-time menu; it is an opportunity to experience "Information Gain" in the form of authentic regional variances. Often, Chinese cuisine in international hotels is homogenized. However, the distinction between the mild, seafood-centric Cantonese style and the numbing, spicy Sichuan style is stark.

From a consumer standpoint, the price point of INR 5,500 for a set menu reflects the premium nature of the ingredients (such as lobster and sea bass) and the rarity of the chef's presence in India. For the diner, this means access to techniques that are rarely executed with this level of precision outside of East Asia or major global hubs like Abu Dhabi. The ability to experience these dishes in New Delhi removes the logistical barrier of international travel while maintaining the integrity of the original flavors.