Chef: Cheung Long Yin
Cuisine: Cantonese
Opening Hours: Mon-Fri 12noon–2.30pm, Sat-Sun 10.30am-3pm
Seating: 47
Telephone : +852 2733 8754

Shang Palace serves a luxurious range of Cantonese specialties in a lavishly decorated interior. The restaurant features a 20-seat grand private dining room and a dedicated wine cellar.

Veteran chef Cheung Long Yin, who has more than 30 years of diverse experience that has wreathed him in awards, including the two Michelin stars that have been affixed to the long established Shang Palace, helms the kitchens and prepares the kind of Cantonese cuisine that is deeply rooted in imperial tradition.

MUST TRY: Pan-Fried Spotted Garoupa Fillet in Assorted Vegetables and Egg White Sauce topped with Crispy Parma Ham. Fried Rice with Minced Wagyu Beef served in a Whole Tomato.

A traditional Chinese setting taken to a high degree of elegance, with black and red seating, red-hued carved screens and columns, and soft blues and reds in the carpet; no harbour view for this lower level venue, but the splendour of the décor and the fact that traditionally Chinese food is about the food, and not the view, keeps the Shang deeply rooted in local affections.

Staff are very attentive and knowledgeable, and ready to provide informed details on the food, tea and wine, and the matching thereof. Many of the staff members have been here for years, the Shangri-La being one of Hong Kong’s older established five-star hotels.

Lunchtime dim sum is served in the bustling atmosphere that always adds appeal to the enjoyment of yum char. Chef offers a tasting menu with wine matching, and a tasting menu for vegetarians, without wine. A Yoshihama abalone menu is one of the specialities of the kitchen. Sautéed giant green crab with peppercorn served in a clay pot is one of the shellfish specialisations, as is wok-fried lobster with black truffle, and there is a selection of live seafood, including Pacific garoupa.

HK$220 to HK$2,188

Shang Palace is very much for those who love tradition and a genuine Hong Kong dining experience. The whole Yoshihama abalone is an eye-watering price, but abalone lovers will find a very reasonably priced alternative with the South African variety. The wine list has an extensive selection of French and Italian labels, and the Chinese tea menu has very useful notes for those exploring this particular pleasure.

Kowloon Shangri-La Hotel, Lower Level
64 Mody Road, East Tsim Sha Tsui
Hong Kong, Hong Kong SAR
Contact for reservations:
Phone: +852 2733 8754
Web: Shang Palace at the Kowloon Shangri-La Hong Kong

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