TRANSLATION | Eugenia Yang
There was a saying that originated from the Han Dynasty: “While the king’s life depends on people, the people’s life depends on food.” As time passes, the thousand-year-old traditions are also changing their meaning. The definition of food has gone from being a daily substance to a pursuit of a higher quality lifestyle. As the Lunar New Year arrives, let us embark on a Michelin journey, where we get to explore an array of different cuisines—Sichuan, Cantonese, Taiwanese and more—all rich with excellent and delicious flavors.
In Between Traditions and Modernity
With the addition of cloud patterns and peony flowers, the interior of Shang Palace is added with a touch of modernity. Bringing together the four major cuisines of Guangdong, the restaurant offers dimsum, signature dishes and yum cha. With almost 30 years of experience, the Cantonese chef skillfully prepares the quintessential classics, while still holding on to his four main principles of cooking—color, aroma, taste and duration of heating. Mixing Eastern and Western styles, he chooses only in-season ingredients and is never afraid of trying new things in order to create only the most delicious, innovative dishes for diners to enjoy.
A Feast of the Ducks
Shang Palace’s most iconic dish is most definitely the Roast Duck served in three courses. From the sliced duck wrapped with pancake, stir-fried duck meat served with lettuce to duck soup with tofu and vegetable, they all perfectly present the ultimate feast of roast duck. Other must-haves of Shang Palace include Fried U.S. Beef Fillet with Asparagus that is a testament of the chef’s culinary skills and the Slow Cooked Australia Wagyu Beef Cheek in Gravy. Slow cooked in Cantonese-style sauce, the dish is sprinkled with chopped green onion and red bell pepper, perfect in both colors and flavor.