Shang Palace

Fresh Sliced Cod, Tomato, Bamboo Pith, Enoki Mushroom and Fish Broth in Stone Pot


  • 100g cod fish
  • 4 stems pak chai miao
  • 1 tomato
  • 5g bamboo pith

For the broth

  • 1kg chicken
  • 1kg chicken feet
  • 2kg fish bones
  • 10g shredded ginger
  • 25g dried scallops


For the broth 

  1. Pan fry chicken and fish bones with ginger. Braise on high heat for 90 minutes.
  2. Put all the ingredients for the broth in a big pot with water and bring to boil over a big flame.
  3. Lower the heat and let the soup simmer for 2 hours.

To Finish

  1. Slice the cod and add to the soup with the other ingredients. Cook for 7 to 8 minutes before serving.

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(65) 6213 4473/ 4398


Lobby Level, Tower Wing

Operating Hours

Lunch 12noon -
2.30pm (Monday to Friday) 10.30am - 3pm (Saturday, Sunday and Public Holidays)
Dinner 6pm - 10.30pm

Dress Code

Smart Casual

Smoking Policy

Smoking is not permitted in Shang Palace.