Shang Palace

With rich carpeting and grand crystal chandeliers that look like inverted tubes of lipstick, this windowless restaurant in Shangri-la certainly forges an impressive stage. The menu highlights not only Cantonese dishes, but also tastes from other parts of China as well as fusion dishes with European influences. The chef displays great skill in making the ingredients work effortlessly together. The cod is perfectly seared, the seasoning is very light, and the texture of the egg white and cod fuse seamlessly. Even small dishes and appetisers wow. The mushrooms with gravy almost have the meaty heft of char siu, the ee fu noodles with black mushrooms are enlivened by hints of truffle oil, and the chilled marinated baby tomatoes are a taste sensation, soaked in plum wine and mint sauce and tasting like apricots. Every ingredient shines through in every dish—and that is some feat of marvel.

TATLER TIP

The menu is extremely expansive and will take even seasoned restaurant-goers some time to peruse. Don’t rush through it; the pages are filled with many unexpected, intriguing gems.

SIGNATURE DISHES

1. Braised spare ribs with Chinkiang vinegar

2. Oven-baked cod fillet with egg white and dried scallops 3. Barbecued pork loin glazed with honey