Shang Palace and Shanghai Pavilion, the renowned Chinese restaurants at Shangri-La Far Eastern, Taipei, have partnered with Royal Salute whisky to present a limited-time special menu. During the promotional period, guests who order selected dishes at either Shang Palace or Shanghai Pavilion will receive a complimentary glass (20ml) of the Royal Salute 21-Year-Old Jodhpur Polo Edition whisky — a refined experience where Eastern flavors meet Western luxury in perfect harmony.
- Promotion Period: July 1 – September 30, 2025
- Reservations: (02) 7711-2080
* Alcohol consumption is prohibited for those under 18 years of age.
【Shang Palace Highlights Menu】
Marinated Jelly Fish and Fresh Lily with X.O. Sauce NTD 688 + 10%
Master Chef Liew Chin Fei showcases the Cantonese technique of lightly blanching jellyfish to preserve its crisp texture. Tossed with aromatic sesame oil, aged black vinegar, and his signature spicy X.O. sauce, the dish is garnished with Japanese lily bulbs, chili threads, and scallion slivers to deliver an elegant yet bold flavor profile. Its piquant aroma and refined heat create a harmonious pairing with the deep, lingering notes of premium whisky, elevating the entire dining experience.
Braised Crab Meat and Crab Roe with Soft-Shell lobster and Golden Egg Fried Rice NTD 1,388 + 10%
A luxurious take on Cantonese comfort, this dish features plump Thai blue diamond shrimp transformed into a rich, house-made crab roe sauce with salted egg yolk and dried shrimp. Paired with tender, fully edible soft-shell lobster and wok-fried golden egg rice, every bite combines the briny sweetness of the sea with the savory depth of umami. Perfectly complementing a glass of aged whisky, this decadent creation is a true celebration of oceanic elegance and culinary craftsmanship.
【Shanghai Pavilion Highlights Menu】
Stir-fried diced beef with dried chili NTD 1,380 + 10%
Chef Jhung-Shan Lai selects prime U.S. boneless short ribs, diced and flash-fried to crispy perfection. Infused with dried chilies and a proprietary spice blend, the dish bursts with authentic Sichuan flavor—spicy yet balanced, numbing yet addictive. The bold aromatics and robust beefiness pair beautifully with rare whisky, making this a must-try for both spice lovers and whisky aficionados.
Braised king prawns with crab roe and egg white NTD 1,980 + 10%
Plump Australian king prawns are gently poached in warm oil, then tossed with luscious crab roe and laid over a silky bed of steamed egg white. Chef Lai’s meticulous technique enhances the natural sweetness of the seafood while delivering a golden-hued, aromatic dish that complements the whisky’s complexity. This refined delicacy offers a lavish finale to your epicurean journey.