Decor reminiscent of ancient Chinese grandeur coupled with delectable Cantonese cuisine make for an unforgettable dining experience at Shang Palace.
WHAT TO ORDER
The extensive dim sum collection boasts a selection of traditional staples and also interesting new creations. The cha siu sou, a baked barbecued chicken pastry, comes with a walnut topping, which lends a pleasant nutty aroma to the very light, melt-in-your-mouth puff pastry.
The popular siew mai is given a twist thanks to its topping of lightly seared fresh scallops. The chef’s recommendation, la gau zi — poached Shanghai chicken dumplings with a spicy soya dip — perfect for those who like hot and peppery dishes.
Peking duck is presented whole, and carved on a side station. The steamed pancakes are thin and springy, which allow the flavour of roast duck slices and sweet bean sauce to seep through. The skin lives up to expectation and is thin and crispy — perfection!
The lemongrass jelly topped with sorbet, refreshingly light, is just the dessert to round off the meal. The poached pear is a sweeter option but still light enough to balance out the heaviness of the main meal.