If you want to eat Cantonese food and don't know how to order food, Shangri-La Hotel is the safest choice, with surprises on almost every dish, and you can't go wrong with it.
Shang Palace's products have always been known for their exquisite presentation and excellent taste. Tabby is one of the more expensive seafood, whether it is fried with sea salt or steamed with ham, shiitake mushrooms and ginger slices in the ancient way. The recommended eating rule of the Manshou tiger grouper in the menu is to start the meat and steam it in the ancient way, and make the belly of the fish into a salt and pepper flavor, one fish and two eats, and the center of the plate is also equipped with broccoli and shiitake mushrooms. The boiled lobster baby is made from 250 to 280 grams of fresh Australian lobster with chicken broth and pumpkin. The sauce is special because the sauce is mixed with the pork cartilage, dried chili peppers and various spices, and then simmered for five hours with the pork cartilage, and finally served over low heat. The pork cartilage is stewed softly and deliciously, the sauce is soft, and it is still warm at the end, and the fried flower roll dipping sauce is very delicious. The fragrant Buddha pot is a landscape dish, in fact, it is Maggi foie gras fried beef tenderloin, the dry ice on the side of the plate is smoky, very beautiful, and the fried taro is also soft and glutinous, after chewing the fatty foie gras beef tenderloin, taste a piece to add a rich taste layer.
Throughout the menu, Shang Palace's chefs have a knack for pairing dishes. For example, the pan-fried lamb steak will be served with 2 pieces of fried flower rolls to balance the oiliness of the lamb with the main dish. Golden millet cod is fried cod poured with golden corn juice, and the sweetness of the corn is mixed with the soft cod pieces on the outside and on the inside. The stir-fried double crispiness of white mushrooms in the best sauce is also worth a try, the mushrooms have a meat-like taste, plus the slices of snails and flower branches are stir-fried together, the whole dish is very chewy, and the aroma of mushrooms envelops the whole dish, and the three complement each other.
It's not easy to step on the thunder here, and there are seafood and aquatic products. The ingredients of star-rated hotels are very strictly controlled, and the probability of eating stale food is very low, so the price is much higher than that of ordinary restaurants. Shang Palace's Eastern Star Grouper is 50g/98 yuan, Australian lobster is 50g/85 yuan, and Treasure Fish is 50g/18 yuan, although the price is higher than the market price, it is not outrageous, and it is also under the price of Lee Garden. There are many ways to eat fish, which can be steamed, stir-fried in XO sauce, boiled, steamed by ancient methods, steamed with soy sauce, steamed with chopped peppers, and steamed in Chaozhou. In addition to the original boiled and sashimi, the recommended practices for shrimp and crabs can also be stir-fried with ginger and shallots, salt and pepper, baked in soup, steamed with garlic, fried in a typhoon shelter, or steamed with chanterelle. Seafood that is not on the menu can also be ordered in advance.
The door number of Shang Palace is antique, and the inside is also quiet and elegant. The 8 elegantly private rooms are very private and relaxing. The carpet is brick red, the chairs are crimson, and the crisp white tablecloth with bright red napkins is just right. The service is also worthy of praise, the waiter is friendly and courteous, and can respond to the needs of guests in a timely manner. There is a 16% service charge and tax on all orders, and there is no corkage fee for bringing your own drinks. The hotel's parking lot is also convenient, either by car or by metro.
In addition, the Xiangyuan Chinese Restaurant on the first floor of Futian Shangri-La Hotel is a dish from Jiangsu and Zhejiang, and the Quanqifu Restaurant on the second floor tastes unsatisfactory and ordinary, so it is not recommended and therefore not on the list.
