Back in 2013 I had the pleasure of attending the Hong Kong Wine and Dine Festival with a group of Canadian food writers. Our itinerary offered a perfect urban edible adventure which had us zig zagging across the city to sip and nibble through Hong Kong’s top restaurants, food markets, and cocktail bars.
My most memorable meal of the trip was a decadent lunch at Summer Palace at Island Shangri-La, a three hour culinary opera featuring an endless parade of pretty plates. On my recent return to Hong Kong I was delighted to romance myself at the brands sister property Kowloon Shangri-La, which sits perched over Victoria Harbour.
The hotel’s signature Cantonese concept is the opulent Two Michelin Star Shang Palace. Decorated in red and gold motifs reminiscent of the Sung Dynasty, Shang Palace exudes an ambiance of refined Chinese elegance. Design nerds will appreciate the interiors attention to detail: traditional ornate lanterns, delicate custom-made china tableware and dining room floor covered in a cloud-motif plush carpet.
Chef Mok Kit Keung’s menu includes delicacies such as bamboo fungus, abalone, an extensive selection of seafood, as well as delicious Cantonese family favourites reimagined for a contemporary palate. The edible art that parades outside of the Chef Keung’s kitchen is perfectly paired at the table with fine wine by the restaurant’s resident sommelier (with over 1,200 bottles from France, Italy and the New World to tease your tastebuds).
Highlights from Chef Keung’s tasting menu include steamed minced pork dumpling with black truffle paste, roasted suckling pig roll filled with wild mushroom and organic garlic and wagyu beef and ginger adorned fried rice.
Steamed minced pork dumpling with black truffle paste
Barbecued roasted goose with plum sauce
Barbecued pork loin glazed with honey sauce
Barbecued roasted suckling pig roll filled with wild mushroom and organic garlic
Coddled baby spinach, morel and bamboo fungus filled with tomato in chicken broth
Fried rice with minced wagyu beef and ginger
Chilled aloe vera with green apple and chrysanthemum jelly accompanied with Shang Palace petit fours
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