Shang Palace has been the gold standard for Chinese dining, and their new Executive Chinese Chef Kwok Ka Wai, just raised the bar even higher. They rolled out four signature dishes
that’ll challenge every fantastic Chinese meal you’ve ever had. The stir-fried fresh lobster with scallions is seriously impressive – generous chunks of sweet, fresh lobster (no frozen imposters here), stir-fried in a sauce that gets more nuanced with every bite. The baked stuffed crab shell might sound fancy but tastes like the best crab dip you've ever had, just elevated to perfection. Baked oyster with port wine reads a bit posh on the menu, but the flavours land: The richness of the wine complements, rather than overpowers. Fried diced cod fish with honey rounds things out perfectly. Crispy fish, sweet glaze, zero greasiness.
Simple concept, flawless execution.
The classics? Still flawless. Traditional Peking-style oven glazed goose (yes, goose – not duck) has that perfect lacquered skin that crackles perfectly on the bite. The crab sticky rice is the kind of dish you could eat forever – proper sticky rice with plenty of crab integrated throughout, not just sprinkled on top for show.
Sure, it's lavish, but this is hotel dining done right. The service doesn't crowd but they are attentive and know their stuff.
Perfect for when you want to impress someone or just treat yourself to Chinese food that remembers What amazing technique tastes like.
Located on Level 3, Shangri-La Wing, Shangri-La Bangkok.