Shang Palace Adds a Michelin Star to Their Repertoire
In a dazzling turn of events, Shang Palace has finally bagged that coveted Michelin star it’s been chasing this season. The headline shop isn’t just bragging; it’s rolling out a super‑scooping “Treasured Legacy” tasting menu that’s been engineered for lunch and dinner. The whole vibe feels like a heartfelt tribute to the late Mok Kit‑keung, whose culinary genius still lingers on every plate.
What’s on the Menu?
From now until the end of November, diners can expect a fusion of soulful Cantonese tradition and sleek, modern plating that’s practically Instagram‑worthy.
- Dim Sum Delight – Three bite‑sized gems featuring a classic Barbecued Pork Belly glazed with a honey‑scented sauce that’s sweeter than a childhood memory.
- Shrimp Dumplings – Freshly steamed shrimp cocooned in a beetroot duet that turns each bite into a color splash.
- Crystal Dumplings – These translucent wonders boast an assortment of mushrooms, bamboo fungus, and the luxurious touch of black truffle – because why not add a splash of “uh‑wow” to the mix?
Not just a menu, it’s a culinary love‑letter, a culinary love‑letter to a late master, a bit of can‑you‑believe‑this, and an invitation to savor a banquet that feels like a hug in a bowl.
Unleashing Culinary Creativity at Dinner
When the lights dim and the table is set, the real magic begins. A symphony of flavors—mixing French elegance with Southeast Asian zest—turns an ordinary meal into a playful adventure. Below, we break down the menu into bite-sized wonders that will have your taste buds dancing.
Appetizers: A Trio of Taste Bud Teasers
- Barbecued Pork – Char‑grilled to a smoky perfection that’s equal parts savory and aromatic.
- Deep‑Fried Taro Pastry – Crispy on the outside, soft inside, a sweet‑savory bite that says, “I’ve got the texture game strong!”
- Foie Gras Cherry Surprise – Who knew elegance could masquerade as fruit? A silky foie gras hidden beneath a beet‑root jelly “cherry,” for that unexpected pop of color and flavor.
These starters set the tone: a colorful mix of silky, crispy, and downright delicious.
Main Courses: Cantonese Brilliance with a Modern Twist
- Braised Scallop Dumplings – Think of a textural playground: tender scallops, plush bamboo fungus, and the subtle silk of bird’s nest, all floating in a broth coaxed from pork and Chinese ham over four hours. It’s a slow‑cooked masterpiece that lets every element shine.
- Poached Soon Hock Fillet & Green Bean Sheet – A nod to street‑food flair, this dish marries a clean, fish‑broth nest with noodles crafted from green beans. The result? A heart‑warming, broth‑rich experience that feels both authentic and refined.
Each dish is a testament to Cantonese cooking done right—rich broths, delicate textures, and the kind of flavor balance that keeps everyone coming back for seconds.
Why This Menu Rocks
From the first bite to the last, the dinner is a journey of textures and tastes. French influence gives it a polished finish, while Southeast Asian flair injects a punch of vibrant spice. The fusion isn’t just on the plate—it’s a story of culinary collaboration, exploring how traditional ingredients can be reimagined in modern contexts.
Breakfast Bash: Oven‑Baked Giant Prawn Glamour
Picture this: massive, juicy prawns hit the oven and come out steaming hot, every bite oozing that zesty lemongrass punch. The chefs decided to go a little wild with a generous smear of fermented fish sauce and a creamy lemongrass paste—yes, it’s pretty slick, but it plays up the billowing aroma and lets the naturally sweet Thai prawn flesh take the spotlight. Shrimp lovers, you’re in for a treat.
Mid‑Day Crunch – The Classic Wok‑Hei Fried Rice
After the sequin start of the breakfast course, the Chinese dinner tradition kicks in: a hefty portion of carbs to round things off. Here, the golden, oily wok‑hei fried rice takes center stage, sprinkled with succulent chicken and tender duck pieces. To seal the deal, a whole abalone sits high on the plate—think of it as the crown jewel of the dish. Couple this with one of the offered wine pairings, and you’ve got a balanced harmony of flavors.
- Oceanic “pumpkin” protein: giant prawns.
- Flair-packed fried rice heavy on the wok‑hei.
- Pairing: choose a wine that complements both courses.
Want a Spot in the Flavor Parade?
Book your seat in a rhythm‑rich taste adventure by emailing dining.sls@shangri‑la.com or dialing 6213‑4398. The Peak announced this culinary carnival, and you won’t want to miss the feast that’s sure to leave you craving more.
