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Shang Palace

Cantonese classics with a twist

Chef Cheung lends an artistic and modern touch to the presentation of his dishes, elevating the dining experience to new heights.

Braised bamboo pith stuffed with imperial bird’s nest
Braised bamboo pith stuffed with imperial bird’s nest

This beautifully presented dish is prepared with a combo of healthy ingredients. The bird’s nest stuffed bamboo pith is braised in the premium broth, nicely topped with crab roe for taste enhancement.

Sautéed scallops with kale and morel mushrooms
Sautéed scallops with kale and morel mushrooms

Chef Cheung reinterprets this authentic Cantonese dish with the aromatic morels and fresh scallops, you would have a taste of the elegant aroma of the morels as well as the freshness of scallop in one bite.



Braised winter melon stuffed with imperial fungus and matsutake mushrooms
Braised winter melon stuffed with imperial fungus and matsutake mushrooms

Chef Cheung skillfully presents another authentic Cantonese dish here. You could see the precious matsutake and Yunnan wild mushrooms hidden in the crystal-clear steamed winter melon.

Barbecued pork loin glazed with honey sauce
Barbecued pork loin glazed with honey sauce

‘Char siu’ is a classic Cantonese barbecue delight. The well-marbled premium cut is grilled delicately to retain the tenderness and juiciness of the meat.

Phone

(852) 2733 8754

Location

Lower Level I

Operating Hours

In light of the additional government-mandated measures, our opening hours will vary, please call us for the latest update.

Lunch
12pm – 2.30pm (Monday – Friday)
(last order at 2pm)
10.30am – 3pm (Saturday – Sunday and public holiday)
(last order at 2.30pm)

Dinner
6pm – 10pm
(last order at 9.30pm)

Dress Code

Smart Casual
No shorts (for dinner) or flip-flops (whole day) are allowed

Smoking Policy

Smoking is not permitted