The Shangri-La, a luxury Parisian hotel, takes us on a voyage into deepest Asia to an opulent imaginary paradise. On the lower floor of the hotel, the restaurant transports diners to Hong Kong, amidst jade inlaid columns, finely carved screens and crystal chandeliers. While Cantonese cuisine plays the leading role, the chef also delves into Sichuan’s culinary repertory: Canton-style roast duck; chicken braised in ginger with black bean sauce; finely sliced beef poached in Sichuan spices; crunchy aubergine breaded in garlic and chili...