Shang Palace

Imaginative preparations

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

His signature dishes include braised spare rib in chin kiang vinegar with cabbage; braised bird’s nest with pumpkin cream, Japanese-style; crispy lobster with oatmeal; and oven baked cod fillet with egg white and conpoy.

Braised Spare Ribs and Cabbage with Chin Kiang Vinegar

Spare ribs are tied in a small package and braised until tender in a rich sauce. The chin kiang vinegar adds a touch of sweetness.

Braised Bird’s Nest with Pumpkin Cream, Japanese-style

Bird’s nest is braised with a light, creamy pumpkin soup. Served in a mini-pumpkin.

Crispy Lobster with Oatmeal

Tender piece of lobster fried till golden brown colour, topped with crispy and sweet oatmeal imported from Singapore.

Oven Baked Cod Fillet with Egg White and Conpoy

Baked cod fillet that is perfectly moist on the inside, served with scrambled egg white mixed with conpoy and diced asparagus.


(852) 2733 8754


Lower Level I

Operating Hours

12noon - 3pm (Monday to Friday)
10.30am - 3pm (Saturday, Sunday and Public Holidays)

6.30pm - 11pm

Dress Code

Smart Casual
No shorts or flip-flops are allowed.

Smoking Policy

Smoking is not permitted in
Shang Palace.