Shang Palace: restaurant review
- The indulgent fine dining Cantonese menu at the Shang Palace features time-honoured traditional preparations presented with a modern flair
Deep vermilion with gold accents and a cavernous ceiling set the tone for an evening at Shang Palace, the Kowloon Shangri-La’s fine dining Cantonese restaurant. Its traditional decor – evocative of the grandeur of ancient China – is reflected in chef Cheung Long-yin’s indulgent menu.
Drawing upon more than three decades of experience, chef Cheung infuses time-honoured, traditional dishes with a modern flair. Highlights include the crispy chicken with lemon juice and spicy salt, as well as wok-fried cod served with a red bean curd sauce, while a tea master and sommelier curate a selection of pairings to complement meals.
Signature dishes
Applewood smoked bean curd rolls with shiitake mushrooms, carrots and celery
Roasted whole suckling pig stuffed with wild mushrooms and black truffles
Deep-fried stuffed crab shell
Contact details
Lower level, Kowloon Shangri-La, Hong Kong,
