In celebration of the Michelin two-star accolade, Shang Palace Chinese restaurant at Kowloon Shangri-La, Hong Kong launches two specially designed lunch and dinner set menus to take guests’ Cantonese dining experience to the next level with a variety of innovative and new dishes by Executive Chinese Chef Mok Kit Keung.
Diners can look forward to signature dishes such as Sautéed Garoupa Fillet and Seasonal Greens with Black Truffle; Pan-Fried Diced Beef Tenderloin and Goose Liver with Teriyaki Sauce served in a Gold Nest; Steamed Bird’s Nest Ball Stuffed with Scallop Paste and Sea Urchin; Baked Inaniwa Noodles and Sliced Abalone in Cheese Sauce served in a Mini Pumpkin, and many more.
Renowned for its Cantonese cuisine, Shang Palace delivers to every guest traditional and innovative dishes artistically prepared by Chef Mok and his team. In the Michelin Guide editions of 2009, 2010, 2012 and 2013, the restaurant is awarded two Michelin stars.
Chef Mok has over 35 years of culinary experience, and he spent almost two decades working at a number of prestigious establishments, international luxury hotels and convention centres in Singapore. Over the years, he has received numerous recognitions and culinary accolades with his creative dishes. Infusing an artistic touch to the presentation of the dishes, the new menus present a modern take and an upscale twist on traditional Cantonese cuisine.
The new lunch and dinner menus are priced at HK$580 per person and HK$798 per person respectively. The restaurant’s sommelier is on hand to offer wine pairing suggestions.
All prices are subject to a 10 per cent service charge. For reservation, please call (852) 2733 8754.
The newly renovated Shang Palace can seat 146 guests and offers a range of dim sum, set lunch and à la carte menus for lunch from noon until 3 p.m. Monday to Saturday, and from 10:30 a.m. to 3 p.m. on Sunday and public holidays. Offering a range of set dinner and à la carte menus to tempt the discerning palate, the restaurant opens daily for dinner from 6:30 to 11 p.m.
Back to News