Palace Garden

Within the grandeur of Grand Lisboa Palace, this lavish restaurant transports diners to an enchanted vision of the past, a tribute to the resplendent Chinoiserie style that flourished during China’s era of trade with the West. At its heart stretches a 35-metre-long custom Suzhou embroidered silk mural, depicting chrysanthemums and songbirds, a feat that took 60 embroidery masters more than 100,000 hours to complete. At the helm is head chef Ken Chong, whose culinary mastery shines through in his profound exploration of Taishi cuisine, a branch of Cantonese cooking developed in the household of a renowned Qing dynasty gourmand. Signatures include the partridge bisque, a layered, flavourful soup with fish maw and chrysanthemum petals, and the crystal king tiger prawn, served with 52-month-aged Iberico ham and a housemade oyster sauce blended with 25-year-aged Italian balsamic. Service is as polished as the surroundings, with staff who guide guests through both the menu and the restaurant’s remarkable design story with warmth and expertise.

Tatler Tip

Begin your evening with a cocktail at the Li Bai Bar’s digital art lounge, where immersive projections set the mood for the feast ahead.