The story
Shang Palace in Jeddah delivers soulful and modern Chinese cuisine under Executive Chef Keith Yeap. With over twenty years directing fine dining kitchens across Asia and the Middle East, he applies a 50-year global heritage to the Red Sea coast. His menu bridges Sichuan, Yunnan, and Cantonese traditions while incorporating regional ingredients like wok-fried camel rib-eye steak in Jin Lan sauce.
The kitchen prepares rainbow Xiao Long Bao alongside crispy Peking duck roasted over fragrant plum wood chips. A Gault&Millau rating of 14 highlights how these dishes balance intelligence and taste without relying on banality. Diners encounter whole Red Sea grouper deboned entirely, served with pickled cabbage and a broth infused with Sichuan pepper vermicelli. The meal often concludes with a dessert featuring melty eggplant glazed in a mushroom-meat sauce or a delicate rice paste cradling raspberry filling.
Dining takes place on the fourth floor of the towering Burj Assila along the Corniche road. The space features variously decorated private rooms and a dedicated mocktail bar where guests can sip botanical blends. An Attar of Roses G&T combines rose water, pink tonic, and dry juniper berries for a distinctly local twist. Attentive staff navigate the layout while ensuring the refined contemporary Chinese cooking remains the focal point.
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