The 51-year-old Shang Palace needs no further introduction. Its delicacies speak volumes, evoking a familiar warmth and sense of place to reminiscent memories many find comfort in. Now, the refreshed menu consists of acclaimed Hong Kong Chef Daniel Cheung's exquisite take on time-honoured classics with subdued traces of contemporary creativity. Some of his well-loved dishes include the gently braised bamboo pith and imperial bird’s nest topped with crab coral – a popular dish back in the 70’s and 80’s, succulent crisp Cantonese-style fried chicken with spiced salt, and spotted garoupa in silky egg white sauce and crisp parma ham.
But amongst Cheung’s stellar repertoire, there were two riveting dishes that truly stood out and shed light on masterful displays of technique. Read our full review here.
Of course, apart from Cheung’s new dishes, guests will still be able to enjoy the one-Michelin-starred restaurant’s renowned – and tightly guarded – nostalgic dishes that had been enjoyed across generations in the resplendent space. While it may serve to relive wistful memoirs for the elders, it is Shang Palace’s unshakable status as a bastion of knowledge for Cantonese cuisine and heritage that will inspire younger generations of gastronomes to come.
