This summer, Shang Garden presents a refined Cantonese dining experience inspired by seasonal ingredients, showcasing a thoughtfully curated selection of dishes from appetizers to desserts.

From 5 June to 31 August, discover a vibrant summer menu that highlights freshness, texture and culinary craftsmanship.

【Appetizers】

• Eggplant with Pounded Chili & Shanwei Century Eggs
• Sea Cucumber with Spicy Fermented Red Bean Curd Sauce
• Sweet Shrimp with Fruit Chili in Savory Sauce
• Crisp Lotus Root Tips
• Marinated Drunken Crayfish

【Soup】

• Braised Pork Meatball with Radish

【Hot Dish】

• Sautéed Egg White with Shrimp, Shrimp Roe and Shrimp Brain
• Dry-Braised Half-Cut Silver Carp Head
• Salted Squab Baked with Lemongrass & Litsea Cubeba
• Stuffed Vegetarian Chicken & Pork Intestine with Sand Ginger
• Beef with Sweet Bamboo Shoots in Clear Soup (served with mint leaves & ground black pepper)
• Scrambled Eggs with Wild Vegetables & Bird’s Eye Chili
• Steamed Wax Gourd with Lotus Seeds in Fermented Rice Sauce

【Staple Food】

• Baked Yee Noodles with Triple Shrimp
• Yangzhou Fried Rice with Triple Shrimp

【Dessert】

• Frozen Creamy Cheese (Red Chamber Style) & Chinese Yam Mousse with Candied Jujubes

Location: Hotel 2nd Floor, Shang Garden