Shangri-La Hotel, Singapore welcomes new dim sum chef Li Shou Tao who will lead Shang Palace’s dim sum culinary team. In his new role, Chef Li is responsible for conceptualising the 40-year-old Cantonese restaurant’s dim sum and dessert menus. With a team of seven chefs, he is tasked to delight discerning palates with an artful balance of traditional techniques and innovative ideas.
A native Chinese, Chef Li has been perfecting his skills for 23 years at hotels across China and renowned restaurant groups in Singapore prior to joining the Shangri-La family.
Chef Li developed an interest in the art of dim sum making almost instantaneously when he started his career at 17 years old. Well-versed in making traditional dim sums, he presents dim sum with a modern twist at Shang Palace with items such as Steamed Black Truffle and Vegetable Rice Roll, Pan-fried Chilli Crab Meat Bun, Steamed Lobster and Bitter Gourd Dumpling, Deep-fried Shredded Turnip and Foie Gras Pastry and Steamed Custard and Coconut Layered Cake.
