A Symphony of Sichuan & Cantonese Flavours. Shang Palace, crowned with a MICHELIN star for 18 consecutive years, joins forces with Art Yinba 1986, the acclaimed Chengdu restaurant honoured with the Black Pearl Award for nine consecutive years, to present an extraordinary four‑hands dining experience.
MICHELIN‑starred Chef Gordon Leung of Shang Palace collaborates with Chef Xu, National Intangible Cultural Heritage Representative and Executive Chef of Art Yinba, to create an exquisite nine‑course dinner that harmoniously blends the refined freshness of Cantonese cuisine with the bold, numbing and spicy character of Sichuan flavours.
Highlights include Chef Xu’s “multi-flavour prawns with cold noodles and basil sauce” an intricate composition showcasing the perfect balance of seven flavours—salty, sweet, numbing, spicy, sour, umami, and aromatic. Meanwhile, Chef Leung presents his signature handcrafted Cantonese classic, “pan-seared crab meat with egg white and bird’s nest,” featuring silky egg whites enveloping sweet crab meat and delicate strands of bird’s nest for a lingering, elegant finish.
The experience is elevated with a curated pairing of three Dongqu Collection handcrafted Shaoxing wines, offering a multi‑sensory journey that bridges regions, traditions and craftsmanship in one unforgettable evening.Date: 15 May, 2026
Time: 6:00 pm to 9:00 pm
Price: HK$1,688 per person
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