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Shang Palace @ Shangrila Kowloon, Hongkong

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Who would say no to an Early Bird menu? From 1030am - 12noon, the menu went for a song of HKD 200, afterwhich (anytime after 12 noon) goes for a tune of HKD 338. Shang Palace, synonymous with the Shangrila brand name, is a two starred michelin establishment in Hong Kong. Reservations was not hard to make, as opposed to the likes of Spring Moon, Yan Toh Heen and obviously Lung King Heen that needs weeks to a month's worth of advanced notice given.

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Spiced cashews and a trio of chilli sauces for the rest of the meal. It is uncommon to find habenero as part of the condiments. I was completely prepared for sliced chilli padi and preserved green ones. 

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Tea on the house, chrysanthenum with wolf berries - a family favourite and interesting way to cleanse the palette before the indulgence commences.

Dimsum combination

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Steamed Shrimp Dumpling

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Steamed Minced Pork Dumpling with Black Truffle Paste 

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Steamed Assorted Vegetables Dumpling

It seems that Shang Palace is not the place to be at if one is seeking dimsum surprises, don't get me wrong - they do fine dimsum and the craft is tasted in the freshness of ingredients and fine skins but these probably would please the traditionalists more than those seeking fads.

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Baked Barbecued Pork Bun

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I cannot help but compare this with Lung King Heen's and clearly or perhaps the bias was always on the latter. Visually undercooked though it was a really pillowy soft bun with a sweet topping and filled with char siew. Good, just missing out on great. 

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Mini Egg Tartlets

Once again, a traditional flaky egg tart that wowed on skill - the easily destructible layers and smooth custard.

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Barbecued Meat Combination

Roast duck 

The roast goose and duck debate can continue forever but one thing's for sure, the cantonese sure know how to do a good roast. Crispy skin with an incredibly tender and juicy duck meat - well with eyes closed, it can be passed off as goose but it was a tad too salty.

Soy Sauce Chicken

Equally delicious is their soy sauce chickens, so easy to debone - skin and meats.

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Sauteed Seasonal Vegetable

The portions definitely had me amused but quality beats quantity anyday, stir fried spinach served piping hot. Very hearty stuff.

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Braised E-fu noodles with Wild Mushrooms

To be honest I frowned when this was on the menu and half expected this to be average and soggy, as with our banquet menus. Lo and behold, the chef sprung a surprise by pulling all stops and presenting a classic noodle dish done al dente and served with just mushrooms.

Sure tells a tale of craftmanship and pride, all in a bowl. Just like how the companion's childhood tastes like.

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Chilled Sago Cream with Mango and Pomelo

Thick mango juice with pomelo pulp and sago, as simple as it sounds takes rocket science to pull off a masterpiece it seems. This was one delicious one and just the right consistency - watery desserts are a peeve.

Almond Cream with Black Sesame Sticky Rice Dumpling

It sounds almost insane saying this but the almond creams I have eaten pale in comparison up and against this pure almond cream - none of the synthetic nonsense, barely sweet.

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Two stars worthy with a value for money set lunch to boot - experience good old Hong Kong at Shang Palace.

Shang Palace
Shangrila Kowloon

A foodie born to eat, shop and travel. Forced to work.

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