Shangri-La Eros New Delhi Introduces ‘The Kunming Table’ – A Curated Yunnan Culinary Experience

A thoughtfully designed dining experience spotlighting the rich regional dishes of Kunming

(New Delhi, April 2025) Shangri-La Eros New Delhi unveils a captivating culinary experience with “The Kunming Table” at its award-winning Chinese restaurant, Shang Palace, running from April 14th to 20th, 2025. Celebrated for its refined take on regional Chinese cuisines, Shang Palace sets the stage for a limited-time showcase spotlighting the exceptional and often unexplored flavors of China’s Yunnan province. This thoughtfully curated menu invites connoisseurs and curious diners alike to journey through the heart of southwestern China, bringing to life Kunming’s rich culinary heritage with authenticity, finesse, and depth of flavor.
Conceived as both a showcase of regional Chinese excellence and a catalyst for culinary discovery, The Kunming Table transforms Shang Palace into a theater of Yunnan's gastronomic wonders. The promotion centers around the province's famed wild mushrooms, delicate steam-cooking traditions, and iconic regional preparations that have remained largely unexplored in Delhi's otherwise comprehensive Chinese dining landscape. Each dish has been researched and refined to deliver an authentic expression of Yunnan's diverse culinary identity, a philosophy that permeates every aspect of this carefully orchestrated dining experience. 

The menu commences with an impressive array of starters that immediately establish Yunnan's distinctive flavor profile. The ethereal Glass Mushroom Dumpling presents translucent parcels that showcase the region's prized fungi, while the Onion Chives Pancake delivers rustic comfort elevated through technique and quality. The 'BBQ' Smoked Free Range Chicken exemplifies Yunnan's sophisticated approach to seemingly simple preparations, letting quality ingredients and traditional smoking methods create layers of flavor that linger long after the last bite.

Main courses continue this exploration with the magnificent Hong Shao Yu—a braised whole seabass that exemplifies the Yunnan approach to seafood through a complex marinade and patient cooking. The Four Season Beans with Mushroom and Hot Pot Tofu showcase the region's sophisticated approach to vegetable-forward cuisine, while the Sticky Black Cod with Spicy Mustard Yuzu Sauce represents Chef Narender's masterful interpretation of Yunnan's flavor principles applied to premium seafood. For those seeking the ultimate comfort, the Wok-Fried Yellow Noodles with Silken Tofu deliver that quintessential satisfaction that defines great regional Chinese cuisine.

Available for both lunch and dinner throughout the promotional week, this à la carte experience invites guests to compose their own adventure through Yunnan's flavors, making each visit as unique as the province's famed diversity of ingredients and techniques.

For more information and reservations, guests may call +91 11 4110 1040 or email: shangpalace.slnd@shangri-la.com 

Website: www.shangri-la.com/newdelhi/erosshangrila/