Restaurant

Shang Palace

Soaring ceilings and majestic, vermillion lacquered interiors makes it feel like one is dining in a Chinese palace. Chef signatures may seem bold on the menu and beautiful on the plate, but fall a little short in the execution. Take the highly recommended fried rice with minced wagyu beef served in a whole tomato: a gorgeous glazed globe of red which reveals itself to be basic fried rice with minutely minced beef —wasted wagyu, doused in a saccharine cha chaan teng gloop. Instead, go for the classics like the stuffed crab shell—plump and chockfull of flaky crabmeat, exhibiting a delightful unctuousness seldom found in other versions. Sauteed giant green crab with peppercorn served in a clay pot is a relentlessly peppery warming casserole for the winter. Poached assorted seafood and rice in lobster broth served with crispy rice comes as a rich bisque, with deep-fried rice grains and crullers on 
the side for the crunch. Service is as expected for a brand name
 hotel, but can be curt at times, especially when full of tourists.