Shang Palace brings together the best of Cantonese and Sichuan cuisines in a contemporary setting. Savour signature
highlights including thinly sliced pork belly and vegetable roll served
with garlic sauce and baked cod fish with
egg white.
Thinly Sliced Pork Belly and Vegetable Roll Served with Garlic Sauce
This dish is one of the most popular and classical dishes in Sichuanese cuisine.
Baked Cod Fish with Egg White
A delicate and sumptuous Cantonese dish.
Braised Pork Hoof with Spicy Bean Sauce
A combination of local spicy sauce and homemade soy bean, this recipe is inherited from Sichuan Executive Chef Du Fei’s grandmother.
Chilled Herbal Jelly and Almond Jelly with Mango Sauce
The delectable combination of herbal jelly and almond jelly, served with mango sauce.
