Black pepper beef

Shang Palace’s new menu is a contemporary tribute to classic Chinese dishes Discuss this article

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The ability to consistently deliver authentic Cantonese flavours is just one of the reasons why Shang Palace walked away with a Highly Commended plaque at the most recent Time Out Abu Dhabi Restaurant Awards.

And for the Shangri-La Hotel’s executive chef Mansour Memarian, it’s that consistency he’s always looking for in his kitchens. One of the other pillars of his cooking is having the confidence to let a dish’s main ingredient shine.

With Shang Palace’s new menu he has done exactly that, and this black pepper beef is a prime example.

“According to traditional recipes, the beef would first be marinated in a dressing of soy sauce, oyster sauce and spices,” he says. “Then, it gets deep-fried on it’s own. Then cooked again with vegetables.”

All that cooking made it easy for the beef to lose its texture and flavour, so Memarian’s modern version is an attempt to make the dish lighter, while retaining the essence and flavours of the traditional take.

Tenderloin is marinated and then seared in a pan. This cooking method helps retain the meat’s natural juices. The beef is then tossed in the all-important sauce together with roasted pearl onions, crunchy garlic and spring onion. It’s then served alongside either red, white or fried rice.

Contemporary, simple and classy. Like Shang Palace itself.

Dhs150. Shangri-La Hotel, Abu Dhabi, Qaryat al Beri, Khor Al Maqta (02 509 8888).

By Vanessa Fitter
Time Out Abu Dhabi,

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