Shang Palace Chinese丨Shangri-La Haikou

Creations

Authentic & innovative dishes

Wenchang Chicken

A boiled chicken served with an appetising dipping sauce.

Dongshan Mutton

Delicious meat prepared in a variety of ways such as fried, stewed and boiled.

Jiaji Duck

A savoury dish that is said to strengthen and nourish the body.

Braised Sea Cucumber with Scallions

A Chinese delicacy that is extremely flavourful and tender.

Three Layer Chinese Roast Pork

Crisp roasted skin with tender juicy meat.

Restaurant Story

Restaurant story

The Shang Palace Restaurant is one of the signature restaurants of Shangri-La Hotels Group with a history of more than 30 years.
The first Incense Palace opened in Singapore in 1974.
In Chinese, "Xiang" means fragrant smell, and "Gong" means a place of dignity like a palace. The combination of these two characters accurately reflects the essence of Xiang Gong.

The Shang Palace is located on the first floor of the hotel and has 10 private rooms, all built in accordance with the garden.
Private rooms vary in size from 33 square meters to 120 square meters, suitable for holding small parties or formal banquets with different sizes of 8 to 24 people.
In addition to Cantonese cuisine, Executive Chef Wong Tianchi has not only incorporated popular Cantonese, Sichuan and Huaiyang dishes into the restaurant's menu, but also introduced local famous dishes into the "Qiongdao Top Ten Dishes" Series, such as Wen Chang Chicken, East Goat, Ho Le Crab and Jiaci Duck.
The special tea at Xianggong is a favorite of Hainan diners.

Restaurant story

The Shang Palace Restaurant is one of the signature restaurants of Shangri-La Hotels Group with a history of more than 30 years.
The first Incense Palace opened in Singapore in 1974.
In Chinese, "Xiang" means fragrant smell, and "Gong" means a place of dignity like a palace. The combination of these two characters accurately reflects the essence of Xiang Gong.

The Shang Palace is located on the first floor of the hotel and has 10 private rooms, all built in accordance with the garden.
Private rooms vary in size from 33 square meters to 120 square meters, suitable for holding small parties or formal banquets with different sizes of 8 to 24 people.
In addition to Cantonese cuisine, Executive Chef Wong Tianchi has not only incorporated popular Cantonese, Sichuan and Huaiyang dishes into the restaurant's menu, but also introduced local famous dishes into the "Qiongdao Top Ten Dishes" Series, such as Wen Chang Chicken, East Goat, Ho Le Crab and Jiaci Duck.
The special tea at Xianggong is a favorite of Hainan diners.

Basic Information

Cuisine: Chinese

Dress Code: Casual

Smoking Policy: Designated outdoor smoking area