Golden Jubilee

In celebration of its 50th anniversary this year, Shang Palace has launched a special menu available until Jun 30 that pays homage to its beginnings in the 1970s and near-forgotten recipes. Three specially commissioned dim sum pushcarts will be used to serve a curated selection of 50 classic dim sum favourites. In addition, executive chef Mok Kit Keung has put together an a la carte menu of over 50 heritage and celebratory dishes such as Deep Fried Chicken Liver Custard, a century-old recipe of molten liver custard encased in a light crispy batter. Some exceptional ingredients also featured in the menu include the highly prized 50-year aged tangerine peel, as well as rare dried olive seeds.