Kowloon Shangri-La: Shang Palace launches new menu of Cantonese classics

David Ho checks out the latest offerings on the new menu by Shang Palace at Kowloon Shangri-La

Kowloon Shangri-La's Michelin-starred Chinese restaurant, Shang Palace, has launched a brand-new menu that reinterprets Cantonese classics with the best seasonal ingredients.

Designed by Chef Gordon Leung, the Corporate Chinese Chef (Hong Kong) of Shangri-La Group, the menu is part of an ambitious plan to "elevate the recognition and influence of Chinese cuisine and promote Cantonese food on the global stage."

First up is a Cantonese-style crispy chicken accompanied by fried lotus root chips. To create the dish's signature golden and crispy skin involves multiple intricate processes, especially when one has to be mindful to keep it tender and juicy inside. It begins with a “three-yellow chicken” being picked, followed by a unique marinade to enhance the colour and aroma. After soaking, the chicken is left to dry for 4 to 6 hours to fully absorb the moisture and fragrance. Next, the chef hangs it by hand and slowly roasts it in oil heated to 80 °C for several minutes, gradually increasing the temperature above 100°C. This step is how he ensures that the chicken skin perfectly absorbs the fat for that distinctive texture.

The beef brisket noodle soup here is another showstopper. The broth is simmered for 9 hours with beef bones and spices to fully extract the sweet essence of the beef bones. Another sign of the attention to detail by Shang Palace is that the thickness of the beef brisket has been precisely crafted by the chefs for a consistent and delectable taste in every bite.

The deep-fried stuffed crab shell with ginger tea jelly is a highlight too. For this dish, freshly picked crab meat are sautéed with onions, then stuffed into crab shells and baked to a golden crisp. The accompanying ginger tea jelly both warms the body and refreshes the palate.

The barbecued pork loin glazed with honey sauce here is done the traditional way. The tender middle cut of the pork collar butt is pounded to tenderize it. Then, the pork is blanched and dried before being marinated in char siu sauce and roasted. Finally, it is brushed with maltose and baked to a rich and flavourful perfection.

Another pork dish of note is the barbecued suckling pig with paddlefish roe. The suckling pig is meticulously cooked with controlled heat, while the paddlefish roe adds a luxurious texture to complement the rich flavours. 

The pièce de résistance of the new menu is arguably the stewed eight-treasure duck with salted egg yolk, Chinese ham, barley, chestnut, dried lily bulb, dried lotus seed, mushroom and minced pork. It starts with the chef braising a two-and-a-half-pound hand-picked red duck to make it tender. Then, an eight ingredients filling simmered in abalone sauce in a clay pot is prepared. The duck is glazed with the same sauce, which allows it to soak up the rich flavours and then steamed and baked for about 1.5 hours. Finally, the duck is carefully deboned and place atop the filling, garnished with seasonal greens and salted egg yolk. 

With impeccable service and great food, Shang Palace at Kowloon Shangri-La is definitely worth checking out, especially with the new menu offerings.

Also see: Regent HK: The dining destination by the harbour to check out