Shang Palace

I booked a month in advance, but unfortunately I was sick that day and had a severe cough. The waiter recommended Sydney tea and ordered a set meal for one person. The abalone appetizer was crispy on the outside and tender on the inside, and the truffle pumpkin soup was added with mushrooms, with a variety of tastes. The main course of lobster stuffed with crab claws was fresh, and the 50-year-old tangerine peel and fragrant meat were cooked to perfection. The lobster rice had a mixture of French lobster soup and Shandong cuisine prawns and cabbage. The dessert was also good.

Although they are from the same group, the Shang Palace in Kowloon Shangri-La is of higher quality than that in Hong Kong Island, and has been on the Michelin list for many years. Recommended is the roast pork belly and barbecued pork, the skin is crispy, the fat and lean are just right, and the taste is delicious. A must-order! The barbecued pork is leaner and sweeter, and the meat is thick but tender. There is also baked stuffed crab shell, with a little crab meat, very filling, and the outer layer is baked thin and crispy! ⁡ Lobster soup with rice is a must-order. The lobster soup is very fresh and sweet! Eat the whole bowl immediately, without a drop of soup left! ⁡ ⁡

Shang Palace is the Chinese restaurant of Shangri-La Hotel in Tsim Sha Tsui, Kowloon, Hong Kong. It has been rated one Michelin star and has a very festive Chinese store decoration and large round tables. The dishes are mainly Cantonese and Hong Kong cuisine, with higher-end abalone, shark fin and lobster, as well as the famous roast duck from the mainland. It is not difficult to choose, and the prices are around a thousand, which is acceptable.