Restaurant

Shang Palace

Soaring ceilings and majestic, vermillion lacquered interiors make diners feel as if they’re in a Chinese palace. Chef Cheung Long-Yin presents Cantonese dishes with a twist—bold on the menu and beautiful on the plate. Their fried chicken with a crisp gossamer skin stuffed with glutinous rice and umami-rich fermented sausage is a must-try.

Signature Dishes

• Braised bamboo pith stuffed with imperial bird’s nest topped with crab coral
• Barbecued pork loin glazed with honey sauce
• Applewood-smoked beancurd rolls with shiitake mushrooms, carrots and celery

Tatler Tip

Do pre-order their stuffed crab shell— arguably the most sumptuous in the city—that’s brimming with fresh, bounteous crabmeat.