Looking for Chinese cuisine in merging heritage with innovation in ways that are both edible and Instagram-ready? Below are those you need
Dim sum has long been part of Hong Kong’s collective memory. Yet at Kowloon Shangri-La’s Shang Palace, the art of dim sum takes on a new identity—modern, creative, and visually arresting. With the launch of a brand-new à la carte menu, eight exquisite creations are more than just redefining dim sum, but what it means to dine on Cantonese classics.
Where tradition meets reinvention
Shang Palace has always stood as a bastion of refined Cantonese dining, where traditions are treated with reverence. But under the vision of Executive Chinese Chef Gordon Leung, those traditions are also pushed forward with a contemporary lens. With over four decades of culinary expertise, Chef Leung has witnessed first-hand how Cantonese cuisine has evolved alongside Hong Kong itself, always honouring its roots while embracing global influences.
His new à la carte dim sum menu encapsulates this very philosophy. Rather than offering reinventions for novelty’s sake, he approaches each dish with a designer’s eye and a craftsman’s hand. The results are works of art that respect the foundation of Cantonese gastronomy yet reinterpret it with surprising textures, colours, and presentations.
Eight new creations, eight stories
Each of the eight new creations feels like a chapter in a culinary anthology. Together, they weave a narrative that is equal parts heritage and modern expression.
Shang Palace signature dumplings trio
Presented together on one dish, three miniatures showcase the artistry of dim sum as a visual medium. It’s like a mini art collection. Each piece is shaped, coloured, and plated with a sculptural eye, resembling miniature works in a contemporary art gallery. Individually, they are conversation starters; together, they become a collector’s set that encapsulates the playful spirit of the menu. For diners, it is not just a tasting experience but also a tableau worthy of photography!
Steamed French cristal blue prawn dumplings
Arguably the most photogenic of the collection, this dumpling arrives like a delicate blossom unfolding on the plate. The translucent skin, tinged with butterfly pea flower, shifts in gradient from pale ivory to soft blue, resembling a gemstone carved in edible form. Beneath the surface lies a filling of plump French blue shrimp, sweet, firm, and unashamedly indulgent. More than just a shrimp dumpling, it feels like a statement piece, akin to slipping on a couture jewel.
Baked wagyu beef puffs with black peppercorn
Meet the It-Bag of dim sum! At first glance, this pastry looks less like dim sum and more like an objet d’art. Golden layers of flaky pastry are carefully latticed to create a crisscross effect that recalls the detailing of a luxury handbag. Inside, rich Wagyu beef melds with the bold spice of black pepper, producing a flavour profile that is robust yet elegant. It is the dim sum that can carry the weight of both nostalgia and modern glamour.
Braised premium fish maw with abalone sauce and seasonal vegetables
The premium fish maw is luxuriously thick yet delicately tender, releasing a subtle gelatinous fragrance as it melts in the mouth. Paired with the chef’s secret abalone sauce, it is giving a silky richness layered with collagen, creating a refined harmony of texture and flavour.
Sautéed French blue lobster with assorted onions
The prized blue lobster is flash-fried in precisely sixty seconds, ensuring its natural sweetness remains intact while gaining a smoky, aromatic finish. Tossed with organic shallots, the dish is deceptively simple yet perfectly orchestrated. The fleeting cooking time mirrors the fast-paced rhythm of Hong Kong itself, while the resulting flavours speak of restraint, balance, and the luxury of precision.
Pan-seared stuffed pigeon with minced shrimp and paddlefish roe
Cantonese cuisine has long celebrated “stuffed” delicacies, but here the idea is reinterpreted with finesse. Tender pigeon, known for its delicate gaminess, is filled with springy shrimp mousse, before being crowned with pearls of caviar. The result is a layering of land, sea, and luxury. Each bite tells a story of contrast, subtle yet rich, traditional yet daringly modern.
Wok-fried Australian scallops with Chinese leek and elm fungus
If you are looking for something “quiet luxury” in Chinese cuisine this would be your choice. Australian jumbo scallops emerge supple and sweet, oil-blanched to let their natural juices delicately preserved. A scattering of wild elm fungus adds an earthy crunch, while Chinese leek lends a whisper of sweetness. Presented without a heavy sauce, the dish is a study in balance, clean, nuanced, and anchored in the Cantonese pursuit of purity.
Seafood puffed rice & Michelin-starred braised beef noodles
To close, Chef Leung presents two quintessential Cantonese comfort dishes with a refined twist. The seafood puffed rice arrives with a dramatic sizzle as the broth hits crisped grains, releasing an aromatic cloud that recalls the comfort of home. Meanwhile, the slow-braised beef noodles, tender and deeply flavoured, ground the menu with a reminder that innovation should always coexist with familiarity.
This new à la carte dim sum menu is not just about flavour, nor simply about aesthetics.
So the next time someone asks where to find Hong Kong’s most stylish dim sum, you will know the answer with no hesitation, Shang Palace, Kowloon Shangri-La.
Also see:Shanghai Plus reinventing Shanghainese cuisine with a Cantonese touch
