Shang Palace brings together the best of Huaiyang and
Cantonese cuisines in a contemporary bistro setting. Signature highlights
pork spare rib with pine nut; and double-boiled fish maw soup with Chinese
herbs and wild mushrooms.
“Jinling” Salted Duck
With a long-standing reputation, this nutritious dish has centuries-old history.
Double-Boiled Fish Maw Soup with Chinese Herb and Wild Mushroom
A double-boiled soup with low-calories, high-protein, it is a general tonic for health.
Braised Pork Spare Rib with Pine Nut
This dish is succulently cooked and rich in flavour.
Handmade Noodle in Crucian Fish Broth
A characteristic Huaiyang dish with traditional flavours.