As a Chinese restaurant under Shangri-La Hotel, Shang Palace and Summer Palace are both sister restaurants, and the products are as good as ever. Except for 2010, when it fell to one star, the rest of the years were firmly on the two-star throne, and the standard was very stable.

With more than 30 years of experience in the kitchen, Executive Chef Cheung Lang Yin has won numerous awards, including the Gold Award of the 10th Asian Chef Elite - Appetizer and the Gold Award of the 2014 Global Culinary International Challenge - Chinese Cuisine Category. Shang Palace's chefs have also served in the hotel for more than 10 years, and their daily production is very stable.

Ordering food at Shang Palace, in addition to being safe, authenticity is also the key word. Each dish is exquisitely presented and tastefully textured. From the starter, it should win the hearts and minds of diners. The golden preserved eggs with sour ginger are made very carefully, the soft-hearted preserved eggs that are cut into multiple pieces are crystal shiny, the entrance is fragrant and soft, and the aftertaste is long, the sour ginger is a secret in the kitchen, delicate and tender like bamboo shoots, and the taste does not lose Yongji. Siu-mei can be blind spots. The best honey sauce barbecued pork king is selected from Spain to enter the dish, which is just crispy and not burnt, and the honey is evenly hung, and the taste is fragrant and soft.

Of course, Chef Zhang's signature dish is the one that should be tried the most. The curry wind sand milk lobster has a strong flavor, and although the small green dragon meat is not much, it is full of curry sauce, the seafood flavor is prominent, and the sauce bibimbap is first-class. The crispy Parma ham is a combination of Chinese and Western, and the Parma ham itself has a strong aroma and salty taste, which is cleverly balanced with the fish-flavored and light East Star Spotted Ball, which tastes very special. Matsutake and tiger palm mushroom black pork belly is stewed with black pork belly, matsutake mushroom and tiger palm mushroom are both precious and fragrant ingredients, served with a shrouded aroma, rich color and flavor. In addition, home-cooked dishes such as baked chicken with sweet plum vegetables, pineapple grunt with fruit vinegar, and fried lotus root cake in hometown can make authentic flavors.

The door number of the Shang Palace is bright red and atmospheric, and the combination of palace red and gilt gold is the same as that of the summer palace, which is very magnificent in the Tang and Song dynasties. The carved golden phoenix screen, the atmospheric vase decoration, the elegant landscape painting and the bird lantern all add color to the antique hall. Although the hall is not large, it is very popular, and the attendance rate is 80% during lunch. The private rooms are also very private, and it is very relaxing to enjoy a meal. The waiter is friendly and courteous, and can respond to the needs of guests in a timely manner. Guests are seated with a seasonal welcome tea, such as cold melon tea in summer, with dried bitter gourd floating in the cup. The reason why Shang Palace is slightly less recommended than Summer Palace is that we think that the overall environment of Shangri-La on Hong Kong Island, where the Summer Palace is located, is more comfortable and spacious.